Pork Wraps with Fresh Tomatillo Salsa

Pork Wraps with Fresh Tomatillo Salsa Recipe
Photo: Oxmoor House


4 servings (serving size: 1 wrap and 2 tablespoons sour cream)

Recipe from

Oxmoor House

Nutritional Information

Calories 350
Fat 10.1 g
Satfat 3.2 g
Monofat 2.9 g
Polyfat 2.4 g
Protein 28.6 g
Carbohydrate 35.6 g
Fiber 5.6 g
Cholesterol 85 mg
Iron 3.1 mg
Sodium 468 mg
Calcium 57 mg


2 large tomatillos
1/2 cup chopped cucumber
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt, divided
1 garlic clove, peeled
Cooking spray
1 pound boneless pork cutlets, cut into thin strips
1 teaspoon ground cumin
2 medium poblano chiles, stemmed, seeded, and cut into thin strips
1 medium onion, vertically sliced
4 (8-inch) gluten-free tortillas
1/2 cup light sour cream


1. Discard husks and stems from tomatillos. Place tomatillos, cucumber, cilantro, lime juice, 1/4 teaspoon salt, and garlic in a blender. Process until finely chopped, and set aside.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with cumin. Add pork to pan; cook 3 minutes or until no longer pink in center, stirring occasionally. Remove from pan; keep warm.

3. Recoat pan with cooking spray; add chiles and onion. Coat vegetables with cooking spray; cook 4 minutes or until onion begins to brown, stirring frequently.

4. While vegetables cook, warm tortillas.

5. Return pork to pan; add remaining 1/4 teaspoon salt, and cook 30 seconds or until pork mixture is thoroughly heated, stirring constantly.

6. Divide pork mixture evenly among tortillas. Top each with about 1/3 cup salsa; roll up. Serve with sour cream.


Since gluten-free tortillas are stored in the refrigerator, they'll need to be warmed to prevent breaking. Steam them by placing each tortilla on a splatter guard set over a pan of simmering water. Cover with a lid, and heat about 5 to 10 seconds or until they're soft and pliable. They're best when filled and eaten immediately after steaming.

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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