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Vegetable medley pork wraps

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    Vegetable medley pork wraps Heart Smart Low Sodium

    This wrap is a good source of protein which helps to repair muscle breakdown from exercise. Move your body, then repair your muscles with this healthful (and tasty) meal!


    1/2 tablespoon sesame oil
    1 tablespoon minced fresh ginger
    6 cloves garlic, minced
    1 cup matchstick carrots
    8 ounces sliced brown mushrooms
    1 medium red bell pepper, cut into strips
    water (as needed if pan is dry)
    1 cup thinly sliced leeks (about 1 to 2 medium leeks)
    2 cups shredded red cabbage
    1 medium zucchini, cut into matchsticks
    nonstick cooking spray
    12 ounces pork loin, cut into thin slices
    2 tablespoons water
    2 teaspoons molasses
    1 teaspoon white vinegar
    8 6-inch whole-grain tortillas
    1/2 cup microgreens


    1. In a large skillet, heat oil over medium heat. Add ginger and garlic, and cook for 30 seconds while stirring. Turn heat up to medium-high, and add carrots, mushrooms and red pepper. Cook for 2 to 3 minutes, stirring occasionally. Add water, as needed, to prevent burning. Add leeks, cabbage and zucchini, and cook for 1 to 3 minutes or until cabbage wilts. Remove from heat, transfer to a large bowl, cover and set aside.
    2. Use a damp paper towel to wipe skillet clean. Heat skillet to medium-high heat, then spray with nonstick cooking spray. Add pork to pan and cook (stirring occasionally) for 3 to 4 minutes or until pork is cooked through and browned. Add 2 tablespoons water and loosen the brown bits at the bottom of the skillet with a heat-safe spatula. Add molasses and vinegar. Stir. Add cabbage mixture (made in step 1) and toss gently until mixture is well-coated. Remove from heat.
    3. Heat tortillas according to package directions. Place 2/3 cup mixture in each tortilla and top with 1 tablespoon microgreens. Enjoy warm!

    Makes 4 servings

    Recipe contains: wheat

    Carb choices per serving: 3

    *Option not included in nutrition facts.


    You can make this recipe gluten free by ditching the tortilla and serving the filling over brown rice, wild rice or quinoa instead!*

    Nutrition Facts