Pork Wraps with Fresh Tomatillo Salsa

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

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 325
  • Fat: 6.8g
  • Saturated fat: 2.9g
  • Protein: 29.0g
  • Carbohydrate: 36.2g
  • Cholesterol: 84mg
  • Iron: 3.1mg
  • Sodium: 761mg
  • Calories from fat: 19%
  • Fiber: 2.9g
  • Calcium: 86mg

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

  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.
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