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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup fat-free, less-sodium chicken broth |
2 tablespoons low-sodium soy sauce |
1 tablespoon grated, peeled fresh ginger |
1 tablespoon hoisin sauce |
1 teaspoon cornstarch |
1 teaspoon vegetable oil |
1/2 pound pork tenderloin, trimmed, halved lengthwise, and thinly sliced (1/2 inch) |
1 teaspoon chile paste with garlic |
2 garlic cloves, minced |
4 cups packaged coleslaw mix |
1 cup red bell pepper, cut into 1/4-inch strips |
1 cup vertically sliced onion |
8 (7-inch) flour tortillas |
Directions:
1. Combine first 5 ingredients (broth through cornstarch) in a bowl; set aside.
2. Heat oil in a nonstick skillet over medium-high heat. Add pork, chile paste, and minced garlic; sauté 2 minutes or until pork is lightly browned. Add coleslaw, bell pepper, and onion; sauté 2 minutes or until tender. Stir in broth mixture; cook 1 minute or until slightly thick.
3. Warm tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.
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