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.
Ingredients
- 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
Method
- 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.
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