Publisher Photo
Publisher Photo
Our teenage boys request these sandwiches so much I often prepare extra pork roast with this recipe in mind. They especially like them served on tortillas.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 3 cups shredded cooked pork
  • 1/2 cup thinly sliced celery
  • 1/2 cup halved seedless green grapes
  • 6 flour tortillas (6 inches) or hard rolls, split
  • Lettuce leaves, optional

Directions

In a large bowl, combine the mayonnaise, mustard, lemon juice, seasoned salt and pepper. Add the pork, celery and grapes; toss to coat. Refrigerate for at least 1 hour.
Spoon 1/2 cup pork mixture down the center of each tortilla; add lettuce if desired; roll up. Yield: 6 servings.
Originally published as Pork Salad Rolls in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p92

Nutritional Facts

1 each: 378 calories, 24g fat (4g saturated fat), 70mg cholesterol, 524mg sodium, 16g carbohydrate (2g sugars, 0 fiber), 23g protein.

  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 3 cups shredded cooked pork
  • 1/2 cup thinly sliced celery
  • 1/2 cup halved seedless green grapes
  • 6 flour tortillas (6 inches) or hard rolls, split
  • Lettuce leaves, optional
  1. In a large bowl, combine the mayonnaise, mustard, lemon juice, seasoned salt and pepper. Add the pork, celery and grapes; toss to coat. Refrigerate for at least 1 hour.
  2. Spoon 1/2 cup pork mixture down the center of each tortilla; add lettuce if desired; roll up. Yield: 6 servings.
Originally published as Pork Salad Rolls in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p92

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