Pork Banh Mi Wraps Recipe

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Pork Banh Mi Wraps Recipe
Pork Banh Mi Wraps Recipe photo by Taste of Home
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Pork Banh Mi Wraps Recipe

Read Reviews
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Publisher Photo
Crunchy veggies and Asian flavors make this a great wrap for summer. You can substitute a baguette for the wrap, or switch up the meat for five-spice chicken or spicy beef. Even lemongrass shrimp would be delicious! —Nicole Hood, Leesville, Lousiana
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless pork loin chops (4 ounces each)
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/2 cup sweet chili sauce, divided
  • 2 tablespoons reduced-sodium soy sauce
  • 1-1/4 cups shredded lettuce
  • 1 medium carrot, peeled and shredded
  • 2 tablespoons rice vinegar
  • 4 bread wraps (9 inches)
  • 1/4 cup reduced-fat mayonnaise
  • 1 small cucumber, peeled and sliced into 3-inch strips
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, chopped
  • 1/2 jalapeno pepper, seeded and thinly sliced
  • Sriracha Asian hot chili sauce

Directions

Sprinkle pork chops with pepper. In a large skillet, heat oil over medium heat. Add chops; cook 2-3 minutes on each side until a thermometer reads 145°. 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.
Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread wraps lightly, then spread with mayonnaise.
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 sauce. Yield: 4 servings.
Originally published as Pork Banh Mi Wraps in Taste of Home June/July 2017

Nutritional Facts

1 filled wrap: 471 calories, 18g fat (4g saturated fat), 60mg cholesterol, 1344mg sodium, 54g carbohydrate (21g sugars, 7g fiber), 26g protein.

  • 4 boneless pork loin chops (4 ounces each)
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/2 cup sweet chili sauce, divided
  • 2 tablespoons reduced-sodium soy sauce
  • 1-1/4 cups shredded lettuce
  • 1 medium carrot, peeled and shredded
  • 2 tablespoons rice vinegar
  • 4 bread wraps (9 inches)
  • 1/4 cup reduced-fat mayonnaise
  • 1 small cucumber, peeled and sliced into 3-inch strips
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, chopped
  • 1/2 jalapeno pepper, seeded and thinly sliced
  • Sriracha Asian hot chili sauce
  1. Sprinkle pork chops with pepper. In a large skillet, heat oil over medium heat. Add chops; cook 2-3 minutes on each side until a thermometer reads 145°. 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. Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread wraps lightly, then spread with mayonnaise.
  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 sauce. Yield: 4 servings.
Originally published as Pork Banh Mi Wraps in Taste of Home June/July 2017

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Reviews forPork Banh Mi Wraps

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MY REVIEW
curlylis85 User ID: 3166950 270149
Reviewed Jul. 30, 2017

"I made these with tortillas and they were a big hit! Loved how fresh tasting it was with all of the vegetables."

MY REVIEW
ahmom User ID: 3426126 268210
Reviewed Jun. 21, 2017

"Oh my goodness this is good! I used flour tortillas.

We omitted the Sriracha Asian hot chili sauce because the jalapeno is enough heat for us."

MY REVIEW
MomtoChloe User ID: 7940726 267561
Reviewed Jun. 1, 2017

"Made this last night, served it on toasted ciabatta rolls. It was delicious! My 9 and 6 year old ate every bite of their sandwiches. We will make it again."

MY REVIEW
toolbarsco User ID: 6725667 267510
Reviewed May. 30, 2017

"Wow!! What a great recipe. I prepared it exactly as directed and it was very well received. I used Greek pita flatbread and it looked just the picture. This will be prepared many times at our house. Can't wait to try different veggies and meat combos. Delish!!"

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