Saturday, April 20, 2019
WW Grilled Pork Wraps with Pineapple Slaw
6 smartpoints YUM pg115
3 Tbspfresh lime juice, divided
2 tsp olive oil, divided
1 tsp dried oregano
1⁄2 tsp garlic powder
1⁄2 tsp ground cumin
3⁄4 tsptable salt, divided
3⁄4 pound(s)uncooked lean pork tenderloin, cut into 1/2-inch-thick slices
2 cup(s)packaged coleslaw mix (shredded cabbage and carrots)
1⁄2 cup(s)pineapple, diced
1⁄2 cup(s)cilantro, fresh, coarsely chopped
1 mediumuncooked scallion(s), sliced
4 largewhole wheat tortilla(s)
Combine 1 tablespoon lime juice, 1 teaspoon oil, oregano, garlic powder, cumin and 1/2 teaspoon salt in a medium bowl; add pork and toss to coat. Let marinate 15 minutes (or cover and refrigerate up to 2 hours).
Meanwhile, combine slaw mixture, pineapple, cilantro, scallion and remaining 2 tablespoons lime juice, 1 teaspoon oil and 1/4 teaspoon salt in another medium bowl.
Off heat, coat an outdoor grill or stove-top grill pan with cooking spray; heat to medium-high heat. Place pork on grill; brush with any remaining marinade and then discard marinade. Cook pork, turning once, until just cooked through, 6-8 minutes (internal temperature should be a minimum of 145°F); let sit 3 minutes. Evenly divide pork among tortillas and top each with 1/2 cup slaw; fold up and enjoy.Serving size: 1 wrap.
In my opinion : These were good, we look for other recipes that call for slaw so we don't waste. One is Tilapia Tacos with Chipotle Aioli (another favorite)
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