Pork Loin Tortilla Wraps with Roasted Vegetables and Citrus Mint Dressing
Courtesy of National Pork Board 4 Servings • 20 Min. Prep Time • 10 Min. Cook Time| Ingredients |
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| 4 slices of pork loin, cooked and cut into thin strips |
| 2 tortillas (12 in.) |
| 2 Tbsp. cream cheese |
| 4 lettuce leaves |
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| Pan Roasted Vegetables: |
| 1 summer squash, washed, dried and cut into thin strips |
| 1 lb.asparagus spears, trimmed |
| 2 Tbsp. vegetable oil |
| salt and 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 |
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| Citrus Mint Sauce: |
| 1 lime, juice only |
| 1/2 pkg. mint leaves (about 15 lg. leaves) |
| 1/2 tsp. black pepper |
| 1 orange, juice only |
| 1/2 Tbsp. Dijon mustard |
| 1 tsp. salt |
| oil |
Directions:
1. For the pan roasted vegetables:
On the stove top in a heavy skillet at high heat, add 1 Tbsp. oil and pan roast vegetables in 3 batches. Stir lightly as vegetables caramelize. Season each batch with salt and pepper to taste, about 5 - 8 min. per batch, depending on the size of skillet you use.
2. For the Citrus Mint Dressing:
In a blender at med. speed, puree all ingredients, except oil. Next, while blender is running at med. 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.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
