Crunchy veggies and Asian flavors make this a great wrap for summer. You can substitute a baguette for the wrap, or switch up the meat for five-spice chicken or spicy beef. Even lemongrass shrimp would be delicious!
• Prep and cook time: 30 minutes
• Yield: Serves 4
• chili sauce
• 1 tbsp olive oil
• 1/4 tsp pepper
• 2 tbsps rice vinegar
• 4 bread wraps (9 inches)
• 2 green onions, chopped
• 1-1/4 cups shredded lettuce
• 1/4 cup chopped fresh cilantro
• 1/4 cup reduced-fat mayonnaise
• 1/2 cup sweet chilli sauce, divided
• 2 tbsps reduced-sodium soy sauce
• 1 medium carrot, peeled and shredded
• 1/2 jalapeno pepper, seeded and thinly sliced
• 4 boneless pork loin chops (approx. 4-ounces each)
• 1 small cucumber, peeled and sliced into 3-inch strips
- Sprinkle pork chops with pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chops; cook until a thermometer reads 145°, 2-3 minutes on each side. Combine 1/4 cup sweet chili sauce with soy sauce; pour over chops. Reduce heat to medium-low; cook and stir until sauce is slightly thickened, 2-3 minutes. Remove from heat.
- Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2 strips; return to skillet to coat with sauce. Toast bread wraps lightly, then spread with mayonnaise.
- Spoon pork evenly over wraps. Cover with lettuce mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold wraps over filling and serve immediately with Sriracha sauce.
This great family recipe is thanks to Taste of Home Recipes at https://www.tasteofhome.com/recipes/pork-banh-mi-wraps/