Prep Time: 10 minutes
Cook Time: 10 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
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
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
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.
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