Cubano-Style Grilled Pork Wraps

  • Prep Time 10 min
  • Total Time 20 min
  • Serves: 4

Ingredients

  • 1 pork tenderloin, sliced into 1/2-in. (1-cm) thick medallions 1 lb/450 g
  • 2 tbsp olive oil 30 mL
  • 1 tsp dried oregano 5 mL
  • 1/2 tsp salt 2 mL
  • 1/2 cup low-fat mayonnaise-style dressing 125 mL
  • 1 tbsp apple cider vinegar 15 mL
  • 1/4 tsp each salt and pepper 1 mL
  • 1 bag coleslaw mix 1 lb/ 454 g
  • 4 large white tortilla wraps (10-in./25-cm)
  • 2 tsp mustard 10 mL
  • 2 dill pickles, thinly sliced
  • 8 thin slices Swiss cheese

Directions

  • Step 1

    In a bowl, toss pork medallions with olive oil, oregano and salt. Cook on grill preheated to medium-high for 2 to 3 min. per side, or until just cooked through. Remove from grill.

  • Step 2

    In another large bowl, mix mayonnaise, vinegar, salt and pepper. Add coleslaw mix and toss until evenly coated.

  • Step 3

    Spread mustard on each tortilla. Top with pork medallions, 1/4 cup (60 mL) coleslaw (reserve the rest), pickle slices, cheese slices. Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling.

  • Step 4

    Place wraps on greased grill at medium-high heat and toast 2 to 3 min. per side, or until grill-marked. Cut each wrap in half. Serve immediately with remaining coleslaw.

Tip

For an added flavour twist, add 1/2 tsp (2 mL) celery seed to coleslaw. To prepare in advance, omit coleslaw when assembling and wrap sandwiches in tin foil and refrigerate. When ready to serve, grill foil-wrapped sandwiches 2 to 3 min. per side, and serve with coleslaw.

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Nutrition Facts

  • Nutrition Description Per serving (1 wrap)
  • Calories 610
  • Fat 31 g
  • Saturated Fat 9 g
  • Carbs 43 g
  • Sugar 8 g
  • Protein 40 g
  • Cholesterol 95 mg
  • Fibre 5 g
  • Sodium 1740 mg