Tender strips of pork, coated with a lime-infused hoisin sauce, are nestled in the delicate folds of soft, buttery Boston lettuce leaves and topped with a crunchy coleslaw. Three wraps are perfect for a light summer meal; individual wraps make excellent appetizers.
Prep: 11 minutes; Cook: 4 minutes
Oxmoor House APRIL 2009
1. Combine first 3 ingredients in a small bowl; set aside.
2. Combine coleslaw, cilantro, and peanuts; set aside.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; sauté 4 minutes or until lightly browned. Remove from pan.
4. Arrange 3 lettuce leaves on each of 4 plates. Top each lettuce leaf with 2 slices pork, hoisin-lime sauce, and coleslaw.
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