This is the second recipe I’ve made from the newest issue of Cooking Light. It was a really nice, light dinner. I changed a few things – I used regular mayo and Greek yogurt. The pistachios I had were salted, but I thought that made it better. I really liked the crunch of the nuts and celery with the sweetness from the raisins. It was cool and creamy, and tasted great as a wrap! I served it with Mango and Avocado Salad with Balsamic-Lime Vinaigrette and it was a nice, light dinner.
Curried Pork Salad Wraps
Cooking Light June 2013
If you can’t find lavash, try lower-sodium flatbreads or sandwich wraps.
2 teaspoons olive oil
1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces
2 teaspoons curry powder
1/2 teaspoon kosher salt
1/4 cup chopped celery
1/4 cup chopped unsalted, shelled, dry-roasted pistachios
1/4 cup raisins
3 tablespoons plain fat-free yogurt
3 tablespoons canola mayonnaise
4 lavash flatbreads
8 butter lettuce leaves
12 (1/8-inch-thick) slices tomato
1. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork, curry, powder, and salt to pan; sauté 4 minutes or until pork is done. Let pork mixture cool slightly. Combine pork mixture, celery, pistachios, raisins, yogurt, and canola mayonnaise in a medium bowl.
2. Top each lavash with 2 lettuce leaves, 3 tomato slices, and about 3/4 cup pork mixture, leaving a 1/2-inch border around edges. Roll up wraps, and cut in half diagonally.
Big Flavors Rating: 4 Stars