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Pork Wraps with Fresh Tomatillo Salsa

Oxmoor House
Prep time 14 mins
Cook time 9 mins
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
  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Meanwhile, heat tortillas according to package directions.

  5. Return pork to pan; add remaining 1/4 teaspoon salt, and cook 30 seconds or until the 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.

Oxmoor House Healthy Eating Collection