Pork Wraps with Fresh Tomatillo Salsa

Oxmoor House

Yield:

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

Recipe from

Recipe Time

Prep: 14 Minutes
Cook: 9 Minutes

Nutritional Information

Calories 325
Fat 6.8 g
Satfat 2.9 g
Protein 29.0 g
Carbohydrate 36.2 g
Cholesterol 84 mg
Iron 3.1 mg
Sodium 761 mg
Caloriesfromfat 19 %
Fiber 2.9 g
Calcium 86 mg

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
1 pound boneless pork cutlets, cut into thin strips
1 teaspoon ground cumin
Cooking spray
2 medium poblano chiles, stemmed, seeded, and cut into thin strips
1 medium onion, vertically sliced
4 (8-inch) fat-free flour tortillas
1/2 cup low-fat sour cream stemmed, seeded, and cut into thin strips
1 medium onion, vertically sliced
4 (8-inch) fat-free flour tortillas
1/2 cup low-fat sour cream

Preparation

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

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

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

Meanwhile, heat tortillas according to package directions.

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

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

Note:

Oxmoor House Healthy Eating Collection

January 2006