Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Photo of Pork and vegetable wraps by WW

Pork and vegetable wraps

12
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
1
Difficulty
Easy
Swap in any favourite vegetables that you have on hand for these versatile wraps—grilled carrots, baby capsicums, and red onions are all delicious here. This version features eggplant, red bell capsicums, and shallots, which we find nice and colourful as well as extremely satisfying.

Ingredients

Pork loin roast, raw

120 g

Eggplant

1 small, baby variety, cut into 1cm thick slices

Red capsicum

¼ medium, quartered

Green shallot(s)

2 individual

Ponzu sauce

3 tsp

Flour tortilla(s)

2 small, (2 x 25g)

Hoisin sauce

2 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a chargrill pan or barbecue with oil and heat over medium-high heat. Brush pork, eggplant, capscium and shallots with ponzu sauce. Cook pork, eggplant and capsicum for 4-5 minutes each side and shallots for 1 minute each side, or until vegetables are lightly charred and pork is cooked to your liking.
  2. Transfer pork to a plate. Cover with foil and set aside to rest for 3 minutes before slicing. Meanwhile, cook tortillas for 1 minute each side or until grill marks appear.
  3. Spread each tortilla with hoisin sauce. Top with pork and vegetables and roll to enclose.

You might like

You might like