Cubano-Style Grilled Pork Wraps
Prep Time
Serves
Cooking Mode
1 pork tenderloin, sliced into 1/2-in. (1-cm) thick medallions
2 tbsp olive oil
1 tsp dried oregano
½ tsp salt
½ cup low-fat mayonnaise-style dressing
1 tbsp apple cider vinegar
¼ tsp each salt and pepper
1 bag coleslaw mix
4 large white tortilla wraps (10-in./25-cm)
2 tsp mustard
2 dill pickles, thinly sliced
8 thin slices Swiss cheese
1 pork tenderloin, sliced into 1/2-in. (1-cm) thick medallions
2 tbsp olive oil
1 tsp dried oregano
½ tsp salt
½ cup low-fat mayonnaise-style dressing
1 tbsp apple cider vinegar
¼ tsp each salt and pepper
1 bag coleslaw mix
4 large white tortilla wraps (10-in./25-cm)
2 tsp mustard
2 dill pickles, thinly sliced
8 thin slices Swiss cheese
Directions
1In 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.
2In another large bowl, mix mayonnaise, vinegar, salt and pepper. Add coleslaw mix and toss until evenly coated.
3Spread 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.
4Place 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.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
