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4 ounces packaged coleslaw mix (shredded cabbage and carrots)
2 tablespoons mayonnaise
1 1?2 teaspoons lemon juice
Salt and white pepper, to taste
1 10-inch whole wheat tortilla
9 to 10 1?4-inch slices cooked pork tenderloin
2 tablespoons of your favorite barbecue sauce
1 scallion, julienned
In a mixing bowl combine the coleslaw mix, mayonnaise, and lemon juice. Stir to blend and season to taste with salt and pepper. Set aside for 5 to 10 minutes for flavors to blend.
Warm the tortilla either according to package directions or by passing over an open flame or placing in an ungreased skillet for 15 to 30 seconds.
Place the warmed tortilla on a clean work surface. Place the coleslaw in a line along the lower third of the tortilla. Top with the pork slices, some scallion and drizzle the barbecue sauce over all. Fold the bottom edge up and over the filling, and then fold both sides inward. Roll the tortilla up so that the filling is completely contained. (Burrito style.) Using a sharp knife, cut the wrap in half on a diagonal and serve immediately.
Yield: 1 wrap, 1 serving
Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties.
Learn more about sustainable food choices with our Eat Green Guide.
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