07/12/2012 01:03 EDT | Updated 09/11/2012 05:12 EDT

Tasty and healthy pork wraps stuffed with cream cheese and veggies

Hot red pepper flakes are soothed with cool cream cheese for a tasty and healthy wrap to serve for a light lunch or supper on the patio.

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,