BBQ PORK WRAPS
Serve up these BBQ Pork Wraps for a dish everyone will want to get their hands on. These BBQ Pork Wraps are perfect for weeknights when you're low on time. Tender pork chop strips and peppers are topped with BBQ sauce and wrapped up in soft tortillas in this tasty dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add meat; cook and stir 2 to 3 min. or until evenly browned. Add vegetables; cook and stir 2 to 3 min. or until meat is done and peppers are crisp-tender.
- Stir in barbecue sauce; simmer on medium-low heat 6 to 8 min. or until heated through, stirring occasionally.
- Spoon meat mixture down centers of tortillas; roll up.
Nutrition Facts : Calories 430, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
LEFTOVER PORK ROAST BBQ WRAP
I was tired of the same old, same old doings with a leftover pork roast, so tried this out one night for dinner. Now we're hooked on 'em!
Provided by Judy in Delaware
Categories Main Dish Recipes Sandwich Recipes Pork
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
- Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.
Nutrition Facts : Calories 667.6 calories, Carbohydrate 49.6 g, Cholesterol 142.4 mg, Fat 28.8 g, Fiber 2.7 g, Protein 49.7 g, SaturatedFat 14.8 g, Sodium 1212.4 mg, Sugar 10.5 g
GRILLED PORK LETTUCE WRAPS
Provided by Food Network Kitchen
Time 2h40m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Prepare the pork: Mash the garlic into a paste with the flat side of a knife. Transfer to a large bowl and stir in the lemongrass, shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 teaspoon each salt and pepper. Add the pork and toss to coat. Cover and refrigerate 2 hours or overnight.
- Make the sauce: Whisk the lime juice, fish sauce, granulated sugar, 1/2 teaspoon salt and 1/4 cup water in a small bowl. Stir in the carrot, chile sauce and garlic.
- Preheat a grill to high. Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into strips. Arrange the pork and lettuce on a platter; set out the herbs, cucumber, jalapeno and fried shallots for fixings. Assemble the lettuce wraps and serve with the carrot sauce and shrimp chips.
SPICY PORK LETTUCE WRAPS
These lettuce cups filled with spicy ground pork take inspiration from Larb. Found in several Southeast Asian countries, Larb usually features seasoned ground meat served with sticky rice or lettuce cups, topped with fresh vegetables and herbs. Toasted rice powder is typically mixed into the seasoning for some crunch and to help thicken the dressing. Katie opts for ground peanuts instead to achieve a similar texture and nutty flavor. These can also be made with ground chicken, duck, turkey, or crumbled tofu in place of the ground pork. Fresh and flavorful, these lettuce cups are super easy to make at home any night of the week.
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
- For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
- Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.
GREEK PORK WRAPS
If you like gyros, you'll love these strips of grilled pork wrapped in tortillas. It's become a popular summer dish in my home ever since a co-worker gave me the idea for the creamy cucumber dressing. -Christine London of Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the pork. Seal bag and turn to coat; refrigerate for 2 hours. , In a small bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. , Grill tenderloin, uncovered, over direct medium-high for 2-3 minutes on each side. Place meat over drip pan and grill, covered, over indirect medium-hot heat for 10-15 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, wrap tortillas in foil; place on grill for 1-2 minutes on each side or until warmed. Slice tenderloin into strips; place on tortillas. Top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions.
Nutrition Facts : Calories 402 calories, Fat 14g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 718mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
BBQ PORK & PEPPER WRAPS
Pepper and pork tenderloin strips are simmered with BBQ sauce and mixed with cheese to make these quick and easy wraps.
Provided by My Food and Family
Categories Home
Time 22m
Yield Makes 4 servings, one wrap each.
Number Of Ingredients 7
Steps:
- Heat dressing in large nonstick skillet on medium-high heat. Add meat and peppers; cook and stir 3 to 4 min. or until meat is no longer pink.
- Stir in barbecue sauce. Reduce heat to medium-low; simmer 6 to 8 min. or until meat is cooked through and sauce is thickened, stirring occasionally. Remove from heat; stir in cheese.
- Spoon evenly onto tortillas; roll up.
Nutrition Facts : Calories 380, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1120 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 32 g
MEXICAN PORK WRAPS
Spicy fajitas are always a crowd-pleaser- delicately flavour your meat with cumin and serve with avocado and tortillas
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Toss together the oil and peppers, then cook in a non-stick frying pan for 3 mins until starting to brown. Add the sweetcorn, pork and cumin and stir well. Cook for 2 mins more until the pork and sweetcorn are heated through and starting to turn golden. Season well.
- Heat the tortillas in the microwave for 30 secs to soften. To serve, place the tortillas, pork, avocado and other ingredients on the table and allow everyone to help themselves - pile up the pork and veg in the tortillas, top with avocado and your choice of soured cream, chilli, coriander leaves and lime.
Nutrition Facts : Calories 617 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.72 milligram of sodium
PORK WRAPS
This is a quick easy meal for supper. I have added a tomato sliced and seeded and that was really good too. You can season the pork while sauteing but its not necessary. Of course the taste will vary depending on what barbecue sauce you use. I like this with thick and spicy barbecue sauce. Something different and kids like to wrap their own! I also have used chicken and it is equally just as good!
Provided by Dissie
Categories Pork
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice pork chops, bell pepper and onion into thin strips.
- Start browning the pork chops in a large skillet with 1 tbl oil for about 3 minutes over medium high heat, stirring often.
- Add veggies and continue to saute the three until the veggies are starting to be tender crisp and the pork is cooked.
- Add barbecue sauce and sautee a few more minutes until all are coated well with barbecue sauce and barbecue sauce starts to thicken slightly.
- Warm tortillas in a microwave. (take 2 sheets of papertowels and wet them, wring them out and place tortilla in between them and nuke for about 15 seconds.).
- Divide filling among warmed tortillas. Tuck in bottom and roll and tuck in sides to creat an enclosed wrapper open at one end.
Nutrition Facts : Calories 628.7, Fat 17, SaturatedFat 5, Cholesterol 76, Sodium 1179.8, Carbohydrate 81.8, Fiber 5.5, Sugar 17.4, Protein 34.8
BACON-WRAPPED BARBECUE PORK TENDERLOIN
This sure-to-please roast is quick and simple to prepare, but guaranteed to impress. Pork tenderloin is wrapped in bacon and glazed with a smoky, slightly spicy, slightly sweet barbecue sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
- Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
- Season tenderloins with salt and pepper; place in pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides.
- In small bowl, mix barbecue sauce, chipotle chile and cumin. Brush tops of each tenderloin with glaze. Bake tenderloins 30 to 35 minutes or until meat thermometer inserted in center of pork reads 145°F. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 200, Carbohydrate 4 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 3 g, TransFat 0 g
BARBECUED PORK SANDWICHES
When our office held a bridal shower, we presented the future bride with a collection of our favorite recipes. I included this BBQ pork sandwich recipe. I like serving this savory pork as an alternative to a typical ground beef barbecue. -Karla Labby, Otsego, Michigan
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 25 servings.
Number Of Ingredients 10
Steps:
- Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°. , Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns.
Nutrition Facts : Calories 287 calories, Fat 7g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 737mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
LEFTOVER SHREDDED PORK WRAPS
I had some leftover BBQ shredded pork meat and wanted to make something other than the usual sandwich. A recipe on my shredded pork package gave me the idea to make a wrap. This is my version, based on the ingredients I had on hand. I was really happy with how this turned out. This would be equally good with shredded beef or chicken too. I served with with some black beans. All measurements are to taste.
Provided by HeatherFeather
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Make sure your leftover BBQ shredded meat is already warm.
- Place rows of onion, red pepper, avocado, cheese, and salad greens on top of the tortilla, then top with the meat.
- Roll up the tortilla into a log, then cut in half and serve immediately.
Nutrition Facts : Calories 234.2, Fat 13.4, SaturatedFat 5.5, Cholesterol 17.8, Sodium 461.5, Carbohydrate 20.7, Fiber 3, Sugar 1, Protein 8.6
SLOW-COOKER PULLED PORK WRAPS WITH COLESLAW
Looking for a slow cooked dinner? Make these tasty wraps with pork roast cooked in barbecue sauce, mixed with delicious homemade coleslaw and spooned into Old El Paso® flour tortillas.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h45m
Yield 24
Number Of Ingredients 15
Steps:
- Place pork in 3 1/2- to 4-quart slow cooker; pour one bottle barbecue sauce over top. Cover; cook on Low heat setting 9 to 10 hours.
- Thirty minutes before pork is done, in large bowl, toss cabbage and carrots until mixed. In small bowl, mix remaining ingredients except tortillas with whisk until sugar is dissolved. Pour over cabbage mixture; toss until coated.
- Transfer pork roast to bowl. Shred pork, using 2 forks. Skim fat off surface barbecue sauce liquid in slow cooker; pour over shredded pork. Stir in more barbecue sauce, if desired.
- Using slotted spoon, spoon about 1/3 cup pork mixture over tortillas. Top with about with about 1/3 cup coleslaw; roll up.
Nutrition Facts : Calories 360, Carbohydrate 35 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 10 g, TransFat 1/2 g
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