Mexican-style pork wraps

  • Portion size: Serves 2
  • Takes 15 min to make, 40 min to cook
  • Difficulty: easy

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.

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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
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Method

  1. 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.
  2. 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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  • Quick wins & tips

    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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