Sweet 'N Hot Pork Wraps
Simple to make ahead of time, and cut into main dish or appetizer-sized servings for gatherings and parties. Also great for afternoon snacks.
1/2 pound leftover pork roast, or use Latin-Rubbed Pork Loin Roast, sliced thin
1/4 cup cream cheese
1 teaspoon horseradish sauce
2 tablespoons cranberry sauce
4 (eight-inch) flour tortillas
1/2 cup alfalfa or radish sprouts
- Combine cream cheese, horseradish and cranberry sauce; mix thoroughly.
- Spread each tortilla with about 1 1/2 tablespoons sauce
- Top tortilla with 2 ounces pork, then 1/8 cup sprouts.
- Roll tortilla and refrigerate until serving time.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.