Swap in any favorite vegetables that you have on hand for these versatile wraps—grilled carrots, baby peppers, and red onions are all delicious here. This version features eggplant, red bell peppers, and scallions, which we find nice and colorful as well as extremely satisfying. We also use store-bought sesame-ginger dressing for added convenience, but we do love the flavor that hoisin sauce (sometimes called Chinese barbecue sauce) adds to this dish. You'll find yourself using it to glaze meat, add to stir-fries, or stir into dips. It nicely complements the veggies and pork tenderloin, striking that perfect balance between sweet and salty.
Ingredients
- 2 sprays cooking spray
- 4 oz uncooked lean boneless pork chops
- ½ small uncooked eggplants, baby variety, cut into 1/2-inch thick slices
- ½ medium sweet red pepper, cored, quartered
- 2 medium uncooked scallions, ends trimmed
- 1 tbsp light sesame ginger dressing
- 2 medium fat-free flour tortillas, 6-7 inches
- 2 tsp hoisin sauce
Instructions
- Coat a large grill pan (or outdoor grill rack) with cooking spray; heat over medium-high heat.
- Brush pork and vegetables with dressing; grill, turning as needed until pork is just barely pink in the center (should be a minimum of 145°F) and vegetables are lightly charred and tender (8-10 minutes for pork, eggplant, and pepper; 2 minutes for scallions).
- Let pork rest for 3 minutes. Meanwhile, add tortillas to the grill; cook, turning once, until grill marks appear, 1 minute.
- Spread each tortilla with 1 tsp hoisin sauce. Slice pork and roll up in tortillas with vegetables.
- Makes 1 serving (2 filled tortillas).
