Mexican Pork Wraps
- Trim fat from meat. For marinade, in a small bowl, stir together the barbecue sauce, unsweetened cocoa powder, and cinnamon. Brush half of the mixture evenly over meat; refrigerate the remaining marinade for basting. Cover meat and marinate in the refrigerator for 4 to 24 hours.
- Place meat on a rack in a shallow roasting pan. Place peppers and onion around meat. Brush meat and vegetables with remaining marinade. Roast in a 425 degree F oven for 25 to 30 minutes or until meat is slightly pink in center and juices run clear. Remove from oven.
- Meanwhile, stack tortillas and wrap tightly in foil. Reduce oven temperature to 350 degrees F. Heat tortillas about 10 minutes or until warm. Cut meat into bite-size strips. In a bowl, toss together meat and vegetables.
- To serve, fill warm tortillas with meat mixture. Add avocado, if desired. Roll up tortillas. Makes 4 servings.
From the Test Kitchen
2-1/2 starch, 1 vegetable, 2-1/2 lean meat.
Nutrition Facts (Mexican Pork Wraps)
- Per serving:
- 344 kcal ,
- 7 g fat
- (2 g sat. fat ,
- 50 mg chol. ,
- 610 mg sodium ,
- 43 g carb. ,
- 3 g fiber ,
- 26 g pro.