Pork Wraps with Fresh Tomatillo Salsa |
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Prep Time: 14 Minutes Cook Time: 9 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
2 large tomatillos |
1/2 cup chopped cucumber |
1/4 cup chopped fresh cilantro |
2 tablespoons fresh lime juice |
1/2 teaspoon salt, divided |
1 garlic clove, peeled |
1 pound boneless pork cutlets, cut into thin strips |
1 teaspoon ground cumin |
cooking spray |
2 medium poblano chiles, stemmed, seeded, and cut into thin strips |
1 medium onion, vertically sliced |
4 (8-inch) fat-free flour tortillas |
1/2 cup low-fat sour cream stemmed, seeded, and cut into thin strips |
1 medium onion, vertically sliced |
4 (8-inch) fat-free flour tortillas |
1/2 cup low-fat sour cream |
Directions:
1. Discard husks and stems from tomatillos. Combine tomatillos, cucumber, cilantro, lime juice, 1/4 teaspoon salt, and garlic in a blender. Process until finely chopped, and set aside.
2. Sprinkle pork with cumin. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add pork; cook 3 minutes or until no longer pink in center, stirring occasionally. Remove from pan; keep warm.
3. Coat pan with cooking spray; add chiles and onion. Coat vegetables with cooking spray; cook 4 minutes or until onion begins to brown, stirring frequently.
4. Meanwhile, heat tortillas according to package directions.
5. Return pork to pan; add remaining 1/4 teaspoon salt, and cook 30 seconds or until the pork mixture is thoroughly heated, stirring constantly.
6. Divide pork mixture evenly among tortillas. Top each with about 1/3 cup salsa; roll up. Serve with sour cream.
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