THAI PORK WRAPS
TOTAL TIME: 15 minutes
COOK: 8 minutes
BAKE: 10 minutes at 350°F
6 8-10-inch spinach, tomato, and/or plain
1⁄ 2 tsp. garlic salt
1⁄4-1⁄ 2 tsp. ground black pepper
12 oz. pork tenderloin, cut into 1-inch
1 Tbsp. vegetable oil
4 cups packaged shredded broccoli
(broccoli slaw mix)
1 medium red onion, cut into thin
1 tsp. grated fresh ginger
1 recipe Peanut Sauce
1. Preheat oven to 350°F. Stack tortillas
and wrap in foil. Bake about 10 minutes or
until warm. Meanwhile, in a medium bowl
combine garlic salt and pepper. Add meat;
toss gently to coat.
2. In a large skillet heat oil over medium-high heat. Add meat; cook and stir for 4
to 6 minutes or until slightly pink in center.
(Reduce heat if necessary to prevent
overbrowning.) Remove meat from skillet;
cover and keep warm. Add broccoli,
onion, and ginger to skillet; cook and stir
for 4 to 6 minutes or until vegetables are
crisp-tender. Remove from heat.
3. Spread Peanut Sauce evenly over
tortillas. Top with vegetable mixture
and meat. Roll up tortillas, securing with
toothpicks if necessary. Makes 6 wraps.
PEANUT SAUCE: In a small saucepan
combine 1⁄4cup creamy peanut butter,
3 Tbsp. water, 1 Tbsp. sugar, 2 tsp.
soy sauce, and 1 clove garlic, minced.
Heat over medium-low heat, whisking
constantly, until smooth and warm. Use
immediately or keep warm over very low
heat, stirring occasionally.
THAI CHICKEN WRAPS: Prepare as above,
except substitute 12 oz. skinless, boneless
chicken breast strips for the pork.
EACH WRAP: 383 cal, 13 g fat, 661 mg sodium, 44 g carb, 22 g pro.
AND SLAW SANDWICH
TOTAL TIME: 10 minutes
2 cups packaged shredded cabbage with
carrot (coleslaw mix)
1⁄ 4 cup dill-flavor or chive-flavor sour
8 slices pumpernickel rye or whole
12 oz. thinly sliced cooked ham
2-3 dill pickles, thinly sliced lengthwise
1. In a medium bowl combine cabbage and
dip. Spoon cabbage mixture onto four of
the bread slices. Top with ham and pickle
slices; top with remaining bread slices.
Makes 4 sandwiches.
EACH SANDWICH: 300 cal, 7 g fat, 1,516 mg
sodium, 35 g carb, 21 g pro.
If you’re in a time crunch, use
purchased peanut sauce for
these wraps. Find it in the Asian
section of your supermarket.
THAI PORK WRAPS
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HAM AND SLAW