Pork and Veggie Wraps
3 boneless pork chops (loin, sirloin or rib)
1 green pepper, cut into strips
1 red or orange pepper, cut into strips
2 portobello mushrooms, cut into slices
1 large red onion, cut into wedges, separated
2 small zucchini, thickly sliced
30 ml (2 tbsp) balsamic vinegar
15 ml (1 tbsp) olive oil
2 ml (1/2 tsp) Italian seasoning
10 ml (2 tsp) crushed red pepper flakes
4 large (25-cm/10-inch) whole-wheat tortillas
50 ml (1/4 cup) spreadable cream cheese (reduced fat)
Coat a large baking pan with cooking spray.
Trim any visible fat from pork chops. Arrange chops and vegetables in a single layer on a baking pan.
In a small bowl, combine vinegar, oil, Italian seasoning and red pepper flakes. Brush mixture on both sides of pork. Broil 12 to 15 cm (5 to 6 inches) from heat for 6 to 10 minutes or until pork is browned and vegetables are crisp-tender.
Meanwhile, spread each tortilla with a layer of cream cheese.
Remove pork from oven and slice into strips. Divide pork pieces and vegetables among tortillas; wrap tightly before serving.
Makes 4 servings.
Nutritional information per serving: 378 calories; 14.3 g fat (4.3 g saturated fat); 125 mg cholesterol; 24 g protein; 38 g carbohydrate; 5 g fibre; 604 mg sodium.
Source: Pork Marketing Canada, www.putporkonyourfork.com.