Pork And Vegetable Wraps from Healthy Diabetic Recipes

Pork And Vegetable Wraps Recipe

Recipe Ingredients:

1/2 lb boneless thin-cut pork loin chops
Salt, to taste
Garlic pepper, to taste
Nonstick cooking spray, as needed
1 tbsp reduced-fat mayonnaise
2 tsp Dijon mustard
4 fat-free flour tortillas - (8" dia)
1 cup torn spinach leaves
1/2 peeled cucumber, diced
1 medium tomato, chopped
Freshly-ground black pepper, to taste
Celery salt, (optional)

Recipe Instructions:

Sprinkle both sides of pork lighly 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.

This recipe yields 2 servings.

Exchanges Per Serving: 1 Starch, 3 Meat, 3 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 327; Calories from fat 30%; Total Fat 11g; Saturated Fat 3g; Protein 24g; Carbohydrates 33g; Cholesterol 40mg; Sodium 637mg; Dietary Fiber 14g.

Tip: To reduce carbohydrate, omit the tortillas and serve as a salad with your favorite reduced-fat dressing.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-28-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 2

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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