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Pork & Vegetable Wraps

1/2 pound boneless thin-cut pork loin chops 
1/4 teaspoon salt 
1/8 teaspoon garlic pepper 
Nonstick cooking spray 
1 tablespoon reduced-fat mayonnaise 
2 teaspoons Dijon mustard 
4 (8-inch) fat-free flour tortillas 
1 cup torn spinach leaves 
1/2 peeled cucumber, diced 
1 medium tomato, chopped 
Black pepper (optional) 
Celery salt (optional) 

Sprinkle both sides of pork lightly with salt and garlic pepper
Coat large nonstick skillet with cooking spray; heat over medium-low heat
Cook pork 1 to 2 minutes per side or until brown and barely pink in center
Remove from skillet and cool
Cut pork into thin strips
Combine mayonnaise and mustard in small cup
Spread on one side of each tortilla. Top with pork, spinach, cucumber and tomato
Season to taste with pepper and celery salt, if desired
Fold in sides of tortilla and roll up to enclose filling
Lay seam side down and cut in half. Serve immediately
Tip To reduce carbohydrate, omit the tortillas and serve as a salad with your favorite reduced-fat dressing

Food exchange 2 Starch 3 Meat 1/2 Fat
(2 wraps (4 halves)) 
Calories 328 Calories from Fat 22 % Total Fat 8 g Saturated Fat 2 g 
Cholesterol 73 mg Carbohydrate 32 g Fiber 15 g Protein 31 g Sodium 904 mg

Courtesy Diabetic Cooking

Serves 2