We streamlined these wraps by using bottled Asian dressing and pork from a local barbecue joint.
3/4 cup low-fat sesame-ginger dressing
2 tablespoons creamy peanut butter
1 teaspoon dried crushed red pepper
1 pound shredded barbecued pork without sauce
3/4 cup dry roasted peanuts, coarsely chopped
8 (10-inch) burrito-size flour tortillas
1 head napa cabbage, shredded (about 8 cups)
1 (11-oz.) can mandarin oranges, drained
3 green onions, sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
How to Make It
Whisk together sesame-ginger dressing and next 2 ingredients until smooth.
Drizzle half of dressing mixture over pork, tossing to combine. Stir in peanuts.
Place tortillas between damp paper towels. Microwave at HIGH 45 seconds; keep warm.
Place cabbage and next 4 ingredients in a large bowl; drizzle with remaining half of dressing mixture, tossing to coat.
Spoon about 1/2 cup pork mixture and 1/2 cup cabbage mixture just below center of each tortilla. Fold bottom third of tortillas up and over filling, just until covered. Fold left and right sides of tortillas over, and roll up.
Note: For testing purposes only, we used Newman's Own Lighten Up Low Fat Sesame Ginger Dressing.
I made this recipe for a simple weeknight dinner and it was wonderful! I wasn't sure my boyfriend would like it, but he said it was the best wrap he had ever had and was even excited to take the leftovers to work for lunch. I followed the recipe exactly and served the wraps on their own because they were filling enough without a side. I will be making these again!