Chinese-Style Pork Wraps

This meal will have you wrapped around its finger and you’ll be begging for more. The tender sliced pork with the salty and sweet flavors from hoisin and the freshness from cabbage and cilantro combines perfectly with the zest of lime. These wraps are calling your name.

Ingredients

  • 10 oz Sliced Pork

  • 4 oz Slaw Mix

  • 1 Lime

  • 1 oz Mayonnaise

  • 1/4 oz Cilantro

  • 4 Mini Naan Flatbreads

  • 2 oz Hoisin Sauce

  • 2 Green Onions

  • 1/2 oz Wonton Strips

Directions

  • ~~~ Cook the Sliced Pork ~~~

  • Halve lime and juice.

  • Pat sliced pork dry. Coarsely chop, then separate pieces.

  • Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sliced pork to hot pan and stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.

  • Remove from burner. Add hoisin and 1/2 tsp. lime juice (reserve remaining for slaw). Stir to coat. Rest, 3 minutes.

  • While pork cooks, continue recipe.

  • ~~~ Prepare Ingredients ~~~

  • Stem cilantro and tear leaves.

  • Trim and thinly slice green onions.

  • ~~~ Toast the Flatbreads ~~~

  • Place a large non-stick pan over medium heat. Add flatbreads to hot, dry pan and toast until lightly browned, 2-3 minutes per side.

  • Remove from burner.

  • While flatbreads toasts, continue recipe.

  • ~~~ Make Slaw and Finish Dish ~~~

  • In a mixing bowl, combine slaw mix, mayonnaise, green onions, and 1 tsp. remaining lime juice. Gently toss to combine and set aside.

  • Divide pork evenly between flatbreads and top with leftover sauce from pan.

  • Plate dish as pictured, topping with slaw, wontons, and cilantro.