Asian Pork Snack Wraps
Ingredients
A note about gluten: When a gluten-free tamari is used instead of soy sauce, this recipe is gluten free.
¼ cup
sugar
¼ cup
white vinegar
¼ tsp.
salt
1 dash
chili oil, or to taste
½ of a 14 oz. bag
Dole Classic Coleslaw
¼ cup
low-sodium tamari (or soy sauce)
2 tbsp.
fish sauce
3 tsp.
chopped fresh garlic
2 tsp.
sugar
1 ½ tsp.
garam masala
1 tsp.
five-spice powder
½ tsp.
black pepper
1 lb.
Kowalski's Thin-Cut Boneless Pork Chops, cut into thin strips
4
flatbreads
- mayonnaise, to taste
1
English cucumber, thinly sliced
1-2
jalapeños, thinly sliced and seeded (optional)
½ oz.
cilantro
½ oz.
fresh mint
Directions
In a large bowl, whisk together 1/4 cup sugar, vinegar and salt. Add the cabbage; let stand 2 hrs. Combine tamari, fish sauce, garlic, 2 tsp. sugar, garam masala, five-spice powder and pepper in a zip-top plastic bag. Add the pork; marinate 2 hrs. In a medium nonstick skillet over medium heat, cook pork until done (6-8 min.); set aside. Spread each flatbread with mayo; top evenly with an equal amount of cabbage, cucumber, jalapeños, herbs and pork. Roll up flatbreads and slice each on the diagonal into 3 pieces.
Good to Know:
- Find garam masala and five-spice powder in the Spice Aisle.
- Find fish sauce and tamari in the International Foods Aisle.
- Find Flatout flatbreads and wraps in the Deli Department.
Winning entry in Kowalski's Spring 2012 Next Best Recipe Contest, submitted by Carla Elbert of Woodbury.
