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Mu Shu Pork Wraps

Leigh Beisch
Yield serves 8 (serving size: 1 wrap)

Ingredients

  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon grated, peeled fresh ginger
  • 1 tablespoon hoisin sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil
  • 1/2 pound pork tenderloin, trimmed, halved lengthwise, and thinly sliced (1/2 inch)
  • 1 teaspoon chile paste with garlic
  • 2 garlic cloves, minced
  • 4 cups packaged coleslaw mix
  • 1 cup red bell pepper, cut into 1/4-inch strips
  • 1 cup vertically sliced onion
  • 8 (7-inch) flour tortillas

Nutrition Information

  • calories 199
  • caloriesfromfat 24 %
  • fat 5.3 g
  • satfat 1.4 g
  • monofat 1.6 g
  • polyfat 2.1 g
  • protein 10.2 g
  • carbohydrate 27.4 g
  • fiber 1.6 g
  • cholesterol 19 mg
  • iron 2.2 mg
  • sodium 476 mg
  • calcium 86 mg

How to Make It

  1. Combine first 5 ingredients (broth through cornstarch) in a bowl; set aside.

  2. Heat oil in a nonstick skillet over medium-high heat. Add pork, chile paste, and minced garlic; sauté 2 minutes or until pork is lightly browned. Add coleslaw, bell pepper, and onion; sauté 2 minutes or until tender. Stir in broth mixture; cook 1 minute or until slightly thick.

  3. Warm tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.