This Pad Thai Pork Wrap
is sure to enliven the
senses.
Photo by Rick Wetherbee
minutes, or until onions are soft. Add peppers and
sugar. Stir-fry 3 to 5 minutes more, or until onions
start to caramelize. Add meat and stir to combine.
Remove from heat and seat aside.
Combine mayonnaise and pesto in a small bowl.
Spread mayo-pesto mixture on rolls. Top with stir-fry mixture and baby greens.
Makes 8 sandwiches
until no longer pink inside, about 7 to 10 minutes;
set aside.
In a large bowl, toss together the cabbage, green
onions, carrots, linguine and cooked pork. Stir in
peanut sauce until combined. Divide filling evenly
among the four flat breads and roll tightly. Cut into
portion-sized pieces, if desired, and serve.
Makes 4 large rolls
Pad Thai Pork Wrap
1 tablespoon olive oil
16 ounces boneless pork for stir frying
5 to 6 cups finely shredded Chinese
cabbage (about ½ small head)
4 large green onions, chopped
2 carrots, shredded
8 ounces cooked linguine
2/3 cup prepared peanut sauce
4 sheets of lahvosh, a Middle Eastern
flat bread or other soft flat bread
Heat oil over medium-high heat in a
large skillet. Add pork strips and cook
Right Ways to Wrap
For a perfectly portable and tasty wrap, keep these tips in mind:
X X Whatever wrap you choose, make it more pliable by first warming it in the
microwave for 10 to 15 seconds per wrap.
X X Make it easy and mix all of the stuffing ingredients together beforehand instead of
layering each ingredient one by one onto the wrap.
X X use 12-inch tortillas for easiest wrapping. Spoon filling into a rectangle on the
bottom half of tortilla. Fold in sides toward center, then fold the bottom over filling
and continue to roll until it is wrapped
X X For lahvosh or flat bread, roll tightly, starting with the long end. Cut into portion-sized pieces.
X X Make the wrap portable by wrapping in aluminum foil. Simply peel the foil down as
you eat.
