Cuban Pork Wraps


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Hot and juicy pork in tortillas may remind you of a Cuban sandwich with ham and cheese. We always include the pickles, of course. —Aimee Bachmann, Bellevue, WA

Prep/Total Time: 20 min.

4 servings

Prep/Total Time: 20 min.

4 servings

  • 3/4 pound thin boneless pork loin chops, cut into strips
  • 1 tablespoon canola oil
  • 1/8 teaspoon pepper
  • 1 tablespoon Dijon mustard
  • 4 multigrain tortillas (10 inches)
  • 8 ounces sliced deli ham
  • 8 slices Swiss cheese
  • 4 thin sandwich pickle slices
  • 1/4 cup thinly sliced red onion

1 wrap: 501 calories, 22g fat (8g saturated fat), 86mg cholesterol, 1230mg sodium, 37g carbohydrate (5g sugars, 7g fiber), 39g protein.

  1. Preheat oven to 350°. In a bowl, toss pork with oil and pepper. Place a large skillet over medium-high heat. Add pork; cook and stir 2-3 minutes or until browned. Remove from heat.
  2. To assemble, spread mustard onto center of tortillas; layer with ham, cheese, pickle, onion and pork. Fold bottom and sides of tortillas over filling and roll up. Place on an ungreased baking sheet; bake 4-6 minutes or until heated through. Yield: 4 servings.

Originally published as Cuban Pork Wraps in Simple & Delicious December/January 2016

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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