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
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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.
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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.
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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.