• 2 6-ounce New York (top loin) pork chops, about 3/4-inch thick
  • Salt and pepper
  • 4 9 to 10-inch whole wheat tortillas, OR wraps
  • 3/4 cup barbecue sauce
  • 1/2 red onion, diced
  • 2 cups mozzarella cheese, shredded
  • 1 cup pineapple, diced
Prepare a grill to medium-high heat and lightly oil the grate. Season pork with salt and pepper and grill until internal temperature reaches 145 degrees F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes.

Thinly slice pork. Heat a large skillet over medium heat. Place a wrap in the skillet and cook until warm and softened, about 30 seconds per side. Transfer to a work surface and spread 3 tablespoons barbecue sauce over wrap. Top with 1/4 of the pork, arranging it in a line across the wrap, stopping about 2 inches short of one edge. Top with 1/4 of the onion, 1/4 of the pineapple, and 1/4 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.

Serves 4
 
Recipe courtesy of Kat Bouska, Mama Kat’s Losin’ It
The smoky flavors of this wrap would be nicely complemented by something cool and crisp—serve a Caesar salad, carrot and celery sticks, or sliced fresh fruit on the side. To change things up try the wrap with crumbled bacon, use different types of cheese, or add some chopped fresh basil or cilantro.
Recipe courtesy of Kat Bouska, Mama Kat’s Losin’ It

Calories: 530 calories

Protein: 39 grams

Fat: 19 grams

Sodium: 1020 milligrams

Cholesterol: 105 milligrams

Saturated Fat: 8 grams

Carbohydrates: 46 grams

Fiber: 3 grams