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Bangkok Wrap

Bangkok Wrap

In medium bowl, combine carrot, cucumber, cabbage, rice and pork. Season with salt and pepper. In small bowl, whisk together honey, vinegar, peanut butter, cilantro, ginger and garlic. Heat dressing in small saucepan, stirring until thickened, about 3 to 4 minutes. To assemble wraps, lay lettuce leaves on work surface. Spoon 1/2 cup pork mixture in center of leaf. Drizzle each wrap with 2 ... [read full recipe below]

Yield: 4 servings

Nutritional Information

  • per serving (2 wraps)
  • Calories: 619
  • Protein: 53.9 g
  • Carbohydrates: 72.7 g
  • Dietary Fiber: 2.80 g
  • Fat: 12.9 g
  • Cholesterol: 134 mg
  • Sodium: 116 mg
  • Calories from Fat: 19%

Ingredients

  • 1 cup - grated carrots
  • 1 cup - grated cucumber
  • 2 cups - shredded cabbage
  • 2 cups - cooked rice
  • 3 cups - cooked, shredded pork roast
  • Salt and pepper, to taste
  • 1/2 cup - honey
  • 1/2 cup - rice wine vinegar
  • 2 Tablespoons - chunky peanut butter
  • 2 Tablespoons - chopped fresh cilantro
  • 2 teaspoons - grated fresh ginger
  • 2 cloves - garlic, minced
  • 8 large - lettuce leaves (iceberg or green leaf), blanched and patted dry with paper towel

Directions

In medium bowl, combine carrot, cucumber, cabbage, rice and pork. Season with salt and pepper. In small bowl, whisk together honey, vinegar, peanut butter, cilantro, ginger and garlic. Heat dressing in small saucepan, stirring until thickened, about 3 to 4 minutes. To assemble wraps, lay lettuce leaves on work surface. Spoon 1/2 cup pork mixture in center of leaf. Drizzle each wrap with 2 Tablespoons dressing. Fold in sides to wrap. *Preparing Pork for Your Favorite Wrap: Season a 1-1/2 lb. boneless pork roast with salt and pepper; brown on all sides in a hot nonstick skillet with a little olive oil. Add 1/2 cup chicken broth or water to pan, lower heat, cover tightly and simmer for 1-1/2 hours, until roast is very tender. Check pan occasionally for liquid level; if broth has evaporated, add a little more to pan to maintain a moist cooking environment. Remove roast from pan, let cool slightly and shred or chop pork coarsely. A 1-1/2 lb. roast will yield 4 cups of pork. Use immediately or cover and refrigerate up to 4 days, until ready to use. Serve cold or reheated.