Skip to main content

The Hood Magazine

Pork and Chile Wraps

Feb 20, 2017 10:45AM ● By Hood Magazine


  • 12 ounces boneless pork loin chops, 3/4-inch thick, lean
  • 1 tablespoon olive oil
  •  salt and pepper to taste
  •  4 8-inch tortillas, 98% fat free
  • 1/4 avocado, pitted, peeled, thinly sliced
  • 1/3 cup red onion, thinly sliced
  • 1-4ounce can diced green chilies
  • 4 cups mixed greens, (about 2 ounces)



In medium skillet over medium-high heat, warm oil. Sprinkle pork chops with salt and pepper and cook about 3-4 minutes per side until browned and internal temperature reaches 145 degrees. Place chops on a plate and let rest 5 minutes.

Cut chops into 1/4-inch slices. 
Microwave tortillas on high until slightly warm and softened, about 30 seconds. Place tortillas on workspace and top with pork, avocado, onion, chilies and salad greens stopping 2 inches short of one edge.

Working one tortilla at a time, fold one side of tortilla up and over fillings. Tuck fillings in tightly, and then fold in the 2-inch edge. Continue rolling tortilla toward the other side, securing with toothpick if necessary. Repeat with remaining tortillas and serve.



Read our new issue now!