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Pork Loin Tortilla Wraps
with Roasted Vegetables and Citrus Mint Dressing

Pork Loin Tortilla Wraps with Roasted Vegetables and Citrus Mint DressingRecipe provided courtesy of National Pork Board.

Recipe Ingredients:

4 slices of pork loin, cooked and cut into thin strips
2 (12-inch) tortillas
2 tablespoons cream cheese
4 lettuce leaves

Pan Roasted Vegetables:
1 summer squash, washed, dried and cut into thin strips
1 pound asparagus spears, trimmed
2 tablespoons vegetable oil
Salt and ground black pepper to taste
1 zucchini, washed, dried and cut into thin strips
2 carrots, peeled and cut into thin strips
1 red pepper, stemmed, seeded and cut into strips

Citrus Mint Sauce:
1 lime, juice only
1/2 package mint leaves (about 15 large leaves)
1/2 teaspoon ground black pepper
1 orange, juice only
1/2 tablespoon Dijon mustard
1 teaspoon salt
Vegetable oil

Cooking Directions:

  1. For Pan Roasted Vegetables: On the stove top in a heavy skillet at high heat, add 1 tablespoon oil and pan roast vegetables in 3 batches. Stir lightly as vegetables caramelize. Season each batch with salt and pepper to taste, about 5 to 8 minutes per batch, depending on the size of skillet you use.
  2. For Citrus Mint Dressing: In a blender at medium speed, puree all ingredients, except oil. Next, while blender is running at medium speed, add oil to blender very slowly. Adjust with salt and pepper.
  3. For Wraps: Lay out tortillas and spread cream cheese on top half of tortilla; place lettuce leaves on lower half so that entire tortilla is covered.
  4. Next, combine the roasted vegetables and the pork. Pour Citrus Mint Dressing over the mixture and toss. Evenly divide the pork and vegetables over the lettuce on the tortillas.
  5. Next, carefully roll the tortillas to opposite end. The cream cheese will serve as an adhesive to keep the wrap rolled tight. Store in refrigerator until ready to serve.

Makes 4 servings.

Recipe and photograph provided courtesy of National Pork Board.