Boneless Pork Wrap

Catherine Cappiello Pappas


This is a delicious summer meal - perfect for picnics or trips to the beach!


☆☆☆☆☆ 0 votes

5 Min
45 Min
Stove Top


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    for the pork:
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    2 lb. boneless pork
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    juice of ½ lemon
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    ¼ cup fresh italian parsley - chopped
  • ·
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    3 tbs. olive oil
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    fresh cabbage slaw:
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    1 small head cabbage – sliced thin
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    zest of 1 lime
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    1 tsp. sugar
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  • ·
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    2-3 tbs. vinegar
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    for the wrap:
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    mozzarella cheese – shredded
  • ·
    mazzeretta – tri-color roasted sweet bell pepper strips
  • ·
    mazzeretta – hot cherry pepper
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    fresh flour tortilla wrap

How to Make Boneless Pork Wrap


  1. For the Pork:
    Heat a heavy sauce pot with one tablespoon of olive oil; add the pork; with the heat on low. Simmer the pork with the cover slightly off. Let a nice golden color form all over the pork

    Cook until the juices run clear.

    Slice the pork very thin. Place in a bowl and season with salt and pepper. Add the olive oil, lemon juice and parsley and toss.

    Fresh Cabbage Slaw:
    Combine all of the above in a bowl and toss.

    For the Wrap:
    Place the wrap on a heated frying pan; add the mozzarella, pork, peppers and cabbage slaw; fold over and serve.

Printable Recipe Card

About Boneless Pork Wrap

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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