Curried Pork Salad Wraps
Recipes,  Soups, Salads, & Sandwiches

Curried Pork Salad Wraps

Curried Pork Salad Wraps

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

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

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

Leave a Reply

Your email address will not be published. Required fields are marked *