Chipotle-BBQ Pork Wraps
with Cheddar-Ranch Salad
A constellation of Mexican flavours come together in these fresh wraps. You'll also love the savoury cheesy, creamy salad that goes alongside.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Porc haché
1 pièce(s)
Oignon jaune
1 pièce(s)
Poivron vert
8 g
Mélange d'épices à enchilada
(Contient Sulfites Peut contenir Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)
1 pièce(s)
Tomate
56 g
Jeunes épinards
6 pièce(s)
Tortillas de farine
(Contient Blé, Sulfites Peut contenir Noix, Oeuf, Lait, Sésame, Soya)
1 tasse(s)
Cheddar, râpé
(Contient Lait)
4 cs
Sauce ranch
(Contient Oeuf, Lait Peut contenir Noix, Blé, Poisson, Moutarde, Sésame, Soya, Sulfites)
4 g
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch pieces.
- Halve tomatoes lengthwise, then thinly slice into half-moons.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then pork, onions and peppers. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Season with Enchilada Spice Blend, garlic salt and pepper. Cook for 30 sec, stirring often, until fragrant.
- Sprinkle with cheese. Remove from heat.
- To large bowl, add spinach, tomatoes and ranch dressing. Season with salt and pepper. Toss to coat.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas between plates.
- Top with pork filling. Roll up tortillas.
- Serve salad alongside.