Mexican-style pork wraps
- August 2013
- Serves 2
- Takes 15 min to make, 40 min to cook
Use up leftover pork belly in these speedy, and scrumptious, Mexican pork wraps made with shop-bought tomato salsa, avocado, lettuce and soured cream.
If you prefer lamb, try these lamb wraps with guacamole. They are made from scratch but still only take 40 minutes.
- 150g Waitrose slow cooked pork belly, or similar
- 2 tbsp Discovery Mexican fajita seasoning mix (widely available), or similar
- 4 tbsp Waitrose Tangy & Refreshing vine ripened tomato salsa, or similar
- 2 soft flour tortillas
- 1 avocado, peeled, stoned and mashed
- 1 little gem lettuce, sliced
- 2 tbsp soured cream
- Cook the pork belly for 40 minutes according to the packet instructions until hot throughout and starting to crisp. Allow to rest for 5 minutes, then shred using 2 forks and combine well with the spice mix in a medium bowl.
- Meanwhile, wrap the tortillas in foil and warm in a low oven for about 5 minutes. Unwrap the tortillas and fill them with the tomato salsa, mashed avocado, pulled pork, lettuce and soured cream. Roll up and cut in half to serve.
You’ll have pork belly and seasoning mix left over – make extra wraps for a packed lunch the next day or use in stir-fries, savoury rice or curries
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