Vegetable medley pork wraps

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!

Ingredients

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

Directions

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.