- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 1
- pork tenderloin, sliced into 1/2-in. (1-cm) thick medallions
- 1 lb/450 g
- 2 tbsp
- olive oil
- 30 mL
- 1 tsp
- dried oregano
- 5 mL
- 1/2 tsp
- salt
- 2 mL
- 1/2 cup
- low-fat mayonnaise-style dressing
- 125 mL
- 1 tbsp
- apple cider vinegar
- 15 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1 bag
- coleslaw mix
- 1 lb/ 454 g
- 4
- large white tortilla wraps (10-in./25-cm)
- 2 tsp
- mustard
- 10 mL
- 2
- dill pickles, thinly sliced
- 8
- thin slices Swiss cheese
Method
Step 1
In a bowl, toss pork medallions with olive oil, oregano and salt. Cook on grill preheated to medium-high for 2 to 3 min. per side, or until just cooked through. Remove from grill.
Step 2
In another large bowl, mix mayonnaise, vinegar, salt and pepper. Add coleslaw mix and toss until evenly coated.
Step 3
Spread mustard on each tortilla. Top with pork medallions, 1/4 cup (60 mL) coleslaw (reserve the rest), pickle slices, cheese slices. Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling.
Step 4
Place wraps on greased grill at medium-high heat and toast 2 to 3 min. per side, or until grill-marked. Cut each wrap in half. Serve immediately with remaining coleslaw.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 wrap)
- Calories:
- 610
- Fat:
- 31 g
- Saturated Fat:
- 9 g
- Carbs:
- 43 g
- Fibre:
- 5 g
- Sugar:
- 8 g
- Cholesterol:
- 95 mg
- Protein:
- 40 g
- Sodium:
- 1740 mg
