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Thai Pork Roll-Ups

Use spinach or tomato tortillas to make a colorful presentation for these tasty 30-minute Asian wraps. If you desire, substitute chicken for the pork.

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  • Makes: 6 servings
  • Bake: 10 mins 350°F
  • Start to Finish: 30 mins

Thai Pork Roll-Ups

Directions

  1. Preheat oven to 350F. Wrap tortillas in foil. Bake in preheated oven about 10 minutes or until warm. Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add pork strips, tossing to coat evenly.
  2. In a 10-inch skillet cook and stir seasoned pork in hot oil over medium-high heat for 4 to 6 minutes or until no longer pink, turning to brown evenly. Turn heat down if pork gets too brown. Remove pork from skillet; keep warm. Add shredded broccoli, onion, and ginger to skillet. Cook and stir for 4 to 6 minutes or until vegetables are crisp-tender. Remove from heat.
  3. To assemble, spread one side of each tortilla with Peanut Sauce. Top with pork strips and broccoli mixture. Roll up each tortilla, securing with a wooden toothpick if necessary. Serve immediately. Makes 6 roll-ups.

From the Test Kitchen

Thai Chicken Roll-Ups:

Prepare as above, except substitute 12 ounces skinless, boneless chicken breast halves, cut into 1/4-inch-thick strips, for the pork tenderloin.

Peanut Sauce

Directions

  1. In a 1- to 1-1/2-quart saucepan combine creamy peanut butter; water; sugar; soy sauce; and garlic, minced. Heat over medium-low heat, whisking constantly, until peanut butter mixture is smooth and warm. Use immediately or keep warm over very low heat, stirring occasionally.

Nutrition Facts (Thai Pork Roll-Ups)

  • Per serving:
  • 389 kcal cal.,
  • 13 g fat
  • (3 g sat. fat,
  • 37 mg chol.,
  • 649 mg sodium,
  • 44 g carb.,
  • 5 g fiber,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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