Express
Chinese-Style Pork Wraps
with slaw, cilantro, and lime
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Soy
Chef
Rachel Post
This meal will have you wrapped around its finger and you'll be begging for more. The tender sliced pork with the salty and sweet flavors from katsu BBQ sauce and the freshness from cabbage and cilantro combines perfectly with the zest of lime. These wraps are calling your name.
In Your Box (serves 2)
- 10 oz. Sliced Pork
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4 Mini Naan Flatbreads
- 4 oz. Slaw Mix
- 1 Lime
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2 oz. Katsu BBQ Sauce
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0.88 oz. Mayonnaise
- 2 Green Onions
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) xPoayNOg
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Calories780
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Carbohydrates66g
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Net Carbs63g
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Fat34g
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Protein47g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Sliced Pork
Halve lime and juice.
Pat sliced pork dry. Coarsely chop, then separate pieces.Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sliced pork to hot pan and stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Remove from burner. Add katsu sauce and 1/2 tsp. lime juice (reserve remaining for slaw). Stir to coat. Rest, 3 minutes.While pork cooks, continue recipe. -
2 Prepare the Ingredients
Stem cilantro and tear leaves.
Trim and thinly slice green onions. -
3 Toast the Flatbreads
Place a large non-stick pan over medium heat. Add flatbreads to hot, dry pan and toast until lightly browned, 2-3 minutes per side.
Remove from burner.While flatbreads toasts, continue recipe. -
4 Make Slaw and Finish Dish
In a mixing bowl, combine slaw mix, mayonnaise, green onions, and 1 tsp. remaining lime juice. Gently toss to combine and set aside.
Divide pork evenly between flatbreads and top with leftover sauce from pan.Plate dish as pictured on front of card, topping with slaw and cilantro. Bon appétit!
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