Recipe Details

Pulled Pork Caesar Wrap

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pound cooked pulled pork
6 9- to 10-inch flour tortilla
6 cups romaine lettuce, chopped (about 1 head)
3/4 cup Caesar salad dressing, purchased or homemade, plus more for serving
1 cup Parmesan cheese, shredded

Cooking Directions

Heat a large skillet over medium heat. Place a tortilla in the skillet and cook until warm and softened, about 30 seconds per side. Transfer to a work surface and arrange 1 cup of the romaine in a line across the tortilla, stopping about 2 inches short of one edge. Top with about 2 1/2 ounces of the pork, 2 tablespoons of the dressing, and about 2 1/2 tablespoons of the cheese. Fold one side of the tortilla up and over the fillings, tucking the fillings in tightly, then fold in the 2-inch edge. Continue rolling the tortilla toward the other side, securing it with a toothpick if necessary.

Repeat with the remaining tortillas. Serve additional dressing on the side, for dipping.

* If you prefer to heat all of the tortillas at once, microwave them on high until warm and softened, 30 to 60 seconds.

Makes 6 servings

Serving Suggestions

To change things up, try adding shredded carrots, chopped parsley, or thinly sliced red onion to the wraps. On the side, serve carrot, celery, or jicama sticks—they’re also good dipped in the remaining Caesar dressing.

Nutrition Information

Calories: 560 calories
Protein: 31 grams
Fat: 31 grams
Sodium: 1250 milligrams
Cholesterol: 85 milligrams
Saturated Fat: 9 grams
Carbohydrates: 38 grams
Fiber: 3 grams

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.


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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.


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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness


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