Pork Wraps with Fresh Tomatillo Salsa

Photo: Oxmoor House

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

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Nutritional Information

Amount per serving
  • Calories: 350
  • Fat: 10.1g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2.4g
  • Protein: 28.6g
  • Carbohydrate: 35.6g
  • Fiber: 5.6g
  • Cholesterol: 85mg
  • Iron: 3.1mg
  • Sodium: 468mg
  • Calcium: 57mg

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

Preparation

  1. 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. 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. 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. 4. While vegetables cook, warm tortillas.
  5. 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. 6. Divide pork mixture evenly among tortillas. Top each with about 1/3 cup salsa; roll up. Serve with sour cream.
Note:

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.

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