Ingredients
Units
Scale
For the Pork:
- 2 lb. boneless pork
- Juice of 1/2 lemon
- 1/4 cup fresh Italian parsley - chopped
- Salt/Pepper
- 3 tbs. olive oil
Fresh Cabbage Slaw:
- 1 small head cabbage - sliced thin
- Zest of 1 lime
- 1 tsp. sugar
- Paprika
- Salt/pepper
- 2-3 tbs. vinegar
- For the Wrap:
- Mozzarella cheese - shredded
- Mazzeretta - tri-color roasted sweet bell pepper strips
- Mazzeretta - hot cherry peppers
- Fresh Flour Tortilla Wrap or **Homemade Flatbread
Instructions
For the Pork:
- Heat a heavy sauce pot with one tablespoon of olive oil; add the pork; with the heat on low. Simmer the pork with the cover slightly off. Let a nice golden color form all over the pork
- Cook until the juices run clear.
- Slice the pork very thin. Place in a bowl and season with salt and pepper. Add the olive oil, lemon juice and parsley and toss.
Fresh Cabbage Slaw:
- Place the wrap on a heated frying pan; add the mozzarella, pork, peppers and cabbage slaw; fold over and serve.
- Combine all of the above in a bowl and toss.
For the Wrap:
- Place the wrap on a heated frying pan; add the mozzarella, pork, peppers and cabbage slaw; fold over and serve.
