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Pork Wraps with Fresh Tomatillo Salsa

Photo: Oxmoor House
Yield 4 servings (serving size: 1 wrap and 2 tablespoons sour cream)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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