Chipotle Pork And Avocado Wrap Recipes

CHIPOTLE PORK AND AVOCADO WRAP

Chipotle Pork and Avocado Wrap image

From Southern Living under 300 calories sandwiches! This is yummy! The orginal recipe calls for another Southern Living recipe "Simply Roasted Pork" to be used. I usually use deli ham. Cook time is assembly time.

Provided by SarahBeth

Categories Lunch/Snacks

Time 22m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup mashed peeled avocado
1 1/2 tablespoons low-fat mayonnaise
1 teaspoon fresh lime juice
2 easpoons chopped canned chipotle chiles in adobo
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
4 (8 inch) fat-free flour tortillas
1 1/2 cups deli ham
1 cup shredded iceberg lettuce
1/4 cup bottled salsa

Steps:

Combine the first 7 ingredients, stirring well.
Warm tortillas according to package directions.
Spread about 2 tablespoons avocado mixture over each tortilla, leaving a 1-inch border.
Arrange ham down center of tortillas. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.

CHIPOTLE PORK WITH STRAWBERRY-AVOCADO SALSA

Chipotle Pork With Strawberry-Avocado Salsa image

This was printed in our local newspaper. Prep time includes marinating. I made it the other night and it was wonderful. I did need to grill the pork for longer, but the tenderloins I had were kind of thick. I also used a little more lime juice in the "marinade", which I found to be more like a wet-rub than a marinade.

Provided by JenniferK2

Categories Strawberry

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons chipotle chiles, minced (canned in adobo sauce)
2 tablespoons lime juice
3/4 cup onion, sliced
2 garlic cloves, crushed
1 1/2 lbs pork tenderloin
1/2 teaspoon salt
1 quart fresh strawberries, hulled and quartered
2/3 cup avocado, peeled and chopped
2 tablespoons scallions, thinly sliced
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
1/4 teaspoon salt

Steps:

For pork, combine all but the salt in a large plastic zipper bag. Marinate in refrigerator, turning the bag occasionally, for 2 hours.
Remove pork and discard marinade; sprinkle pork evenly with salt.
Grill pork over indirect heat for about 20 minutes, or until internal temperature reaches 155°. Let stand 10 minutes. Slice crosswise.
For salsa, combine all ingredients in a medium bowl and toss gently. Serve immediately with the sliced pork.

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