Vietnamese Caramelized Pork Tortilla Wraps
with Lime Coleslaw
Cooking time
15 minutes
Servings
4
Calories
680 /serving
These 15-minute wraps have kid appeal at the table and in the kitchen. Little helpers can assemble warm tortillas with a sweet, gingery filling of sautéed pork and pepper, and top them with a lime-spiked slaw, for Mexican-Vietnamese fusion.
We will send you:
- 510g Canadian-raised lean ground pork
- 1 Sweet pepper
- 15ml Ginger paste
- 300g Coleslaw mix
- 30ml Sweet chili sauce
- 45ml Sweet soy sauce
- 12 Wheat flour tortillas
- 30ml Lime juice
Contains: Soy • Sulphites • Wheat
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
8 g
Sodium
910 mg
Total Carb
73 g
Sugars
19 g
Protein
33 g
Fibre
4 g
Preparation
Start the filling
- Preheat the oven to 450°F.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the pork; season with the soy sauce, chili sauce and black pepper.
- Cook, breaking up the meat, 3 to 4 min., until beginning to brown.
Mise en place
- Meanwhile, halve, core and thinly slice the sweet pepper lengthwise.
Finish the filling
- To the pan, add the sweet pepper and cook, partially covered, stirring occasionally, adding ¼ cup water halfway, 5 to 8 min. until the pork* is cooked through and the sweet pepper is crisp-tender; season with S&P.
- If the sauce seems dry, gradually add up to ¼ cup water until you achieve your desired consistency.
Warm the tortillas
- Meanwhile, stack and tightly wrap the tortillas in aluminum foil.
- Warm directly on an oven rack, 6 to 8 min., until heated through.
Make the slaw
- Meanwhile, in a medium bowl, combine the coleslaw mix, lime juice, a drizzle of oil and S&P.
Plate your dish
- Divide the tortillas between your plates.
- Top with the slaw and filling. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
