Categories: Asian

Ingredients

• 4 boneless pork loin chops
• 1/4 tsp pepper
• 1 tbsp. olive oil
• 1/2 cup sweet chili sauce, divided
• 2 tbsp. soy sauce
• 1 1/4 cups shredded lettuce
• 1 medium carrot, peeled and shredded
• 2 tbsp. rice vinegar
• 4 bread wraps
• 1/4 cup mayo
• 1 small cucumber, peeled and sliced into 3-in strips
• 1/4 cup chopped fresh cilantro
• 2 green onions, chopped
• 1/2 jalapeno, seeded and thinly sliced
• Sriracha

Directions

1. Sprinkle pork chops with pepper. In a large skillet, heat oil over medium heat. Add chops; cook 2-3 minutes on each side. Combine 1/4 cup sweet chili sauce with soy sauce; pour over chops. Reduce heat to medium-low; cook and stir until sauce is slightly thickened, 2-3 minutes. Remove from heat.

2. Toss lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-inch long strips; return to skillet to coat with sauce. Toast bread wraps lightly, then spread with mayo.

3. Spoon pork evenly over wraps. Cover with lettuce mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold wraps over filling and serve immediately with Sriracha.

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