Update my dinner status, I'm making this tonight.
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Servings: 2 Servings
Total Time (median): 1 : 15 Active Time: 0 : 45
Ingredients
Preparation
Combine mayonnaise, Splenda, chili sauce, and lime juice in a bowl; set aside.
Toss carrot, cucumber, sprouts, cabbage, vinegar, Splenda, 1 tablespoon cilantro, salt, and sesame oil together in a bowl; set aside.
Stir-fry pork in 1 in a large nonstick skillet (spray w/ oil if needed) over medium-high heat, breaking up large chunks with a spoon. When cooked through, add ginger, garlic, and scallion; stir-fry until fragrant, about 1 minute. Transfer pork mixture to a plate, wipe out the skillet with a paper towel, and return pan to the burner over medium heat.
Beat egg with milk and cilantro. Dip both sides of a tortilla in the egg mixture to coat, then fry in 1 teaspoon of oil until golden, about 1 minute. Flip tortilla over, fry another minute, and transfer to a cutting board; dip and fry remaining tortilla in the same manner.
Assemble wraps by spreading half the mayonnaise mixture over each of the tortillas, Divide the pork mixture between the tortillas, then top with vegetable salad. Roll tortillas like a burrito, then cut in half on a bias. Serve immediately.
Adapted from recipe in "Cuisine at Home" Dec, 2007
VARIATIONS: Try strips of thinly sliced beef cooked with Asian BBQ sauce or some shredded chicken with five-spice powder. The vegetables might also include shredded jicama, brocolli rabe, or other crisp veggies.
Each (1 wrap, app 300g) contains an estimated:
Cals: 514, FatCals: 270, TotFat: 30g
SatFat: 10g, PolyFat: 5g, MonoFat: 15g
Chol: 170mg, Na: 990mg, K: 730mg
TotCarbs: 31g, Fiber: 15g, Sugars: 5g
NetCarbs: 16g, Protein: 20g
