Rating: 3.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 0
  • 5 star values: 3

If you can't find lavash, try lower-sodium flatbreads or sandwich wraps.

Joanne Weir
Recipe by Cooking Light June 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork, curry, powder, and salt to pan; sauté 4 minutes or until pork is done. Let pork mixture cool slightly. Combine pork mixture, celery, pistachios, raisins, yogurt, and canola mayonnaise in a medium bowl.

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  • Top each lavash with 2 lettuce leaves, 3 tomato slices, and about 3/4 cup pork mixture, leaving a 1/2-inch border around edges. Roll up wraps, and cut in half diagonally.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

446 calories; fat 16.7g; saturated fat 2.3g; mono fat 8.9g; poly fat 4g; protein 32.8g; carbohydrates 42.6g; fiber 8.1g; cholesterol 78mg; iron 4mg; sodium 521mg; calcium 88mg.
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