Courtesy of National Pork Board
4Servings•20 Min.Prep Time•10 Min.Cook Time•
原料：
4 slices of pork loin, cooked and cut into thin strips
2 tortillas (12 in.)
2 Tbsp. cream cheese
4 lettuce leaves
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Pan Roasted Vegetables:
1 summer squash, washed, dried and cut into thin strips
1 lb.asparagus spears, trimmed
2 Tbsp. vegetable oil
salt and pepper to taste
1 zucchini, washed, dried and cut into thin strips
2 carrots, peeled and cut into thin strips
1 red pepper, stemmed, seeded and cut into strips
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Citrus Mint Sauce:
1 lime, juice only
1/2 pkg. mint leaves (about 15 lg. leaves)
1/2 tsp. black pepper
1 orange, juice only
1/2 Tbsp. Dijon mustard
1 tsp. salt
oil
说明：
- For the pan roasted vegetables:
On the stove top in a heavy skillet at high heat, add 1 Tbsp. oil and pan roast vegetables in 3 batches. Stir lightly as vegetables caramelize. Season each batch with salt and pepper to taste, about 5 - 8 min. per batch, depending on the size of skillet you use.
- For the Citrus Mint Dressing:
In a blender at med. speed, puree all ingredients, except oil. Next, while blender is running at med. speed, add oil to blender very slowly. Adjust with salt and pepper.
- For Wraps: Lay out tortillas and spread cream cheese on top half of tortilla; place lettuce leaves on lower half so that entire tortilla is covered.
- Next, combine the roasted vegetables and the pork. Pour Citrus Mint Dressing over the mixture and toss. Evenly divide the pork and vegetables over the lettuce on the tortillas.
- Next, carefully roll the tortillas to opposite end. The cream cheese will serve as an adhesive to keep the wrap rolled tight. Store in refrigerator until ready to serve.
- Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
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