Baked chili verde pork wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
Pork, onion, mushrooms, olive oil, canned green chilis, red kidney beans, 1/2 can enchilada sauce. cooking spray, plain non-fat yogurt, low-carb tortillas, cumin, Adobo or Mrs. Dash spice mix.
Preheat oven to 350 degrees.
Cut pork in to chunks. Chop onion.
Heat olive oil in saucepan. Saute onions until soft. Add pork chunks. When pork has browned, add mushrooms and green chilis. Add seasoning. Cook 10 minutes over medium heat.
While that's cooking, mix 2 tablespoons of enchilada sauce and the cumin into the yogurt. Set aside.
Spray baking pan with cooking spray. Take one tortilla, add 1/4 of pork mixture as filling. Fold like a burrito. Place in pan, seam side down. Make 3 more wraps using the pork mixture. Spread the yogurt over all four wraps. Top with the rest of the enchilada sauce.
Bake 40 minutes in 325 degree oven.
Number of Servings: 4
Recipe submitted by SparkPeople user VANESSAVW.
Cut pork in to chunks. Chop onion.
Heat olive oil in saucepan. Saute onions until soft. Add pork chunks. When pork has browned, add mushrooms and green chilis. Add seasoning. Cook 10 minutes over medium heat.
While that's cooking, mix 2 tablespoons of enchilada sauce and the cumin into the yogurt. Set aside.
Spray baking pan with cooking spray. Take one tortilla, add 1/4 of pork mixture as filling. Fold like a burrito. Place in pan, seam side down. Make 3 more wraps using the pork mixture. Spread the yogurt over all four wraps. Top with the rest of the enchilada sauce.
Bake 40 minutes in 325 degree oven.
Number of Servings: 4
Recipe submitted by SparkPeople user VANESSAVW.
Nutritional Info Amount Per Serving
- Calories: 456.7
- Total Fat: 12.7 g
- Cholesterol: 46.0 mg
- Sodium: 1,292.6 mg
- Total Carbs: 52.9 g
- Dietary Fiber: 26.7 g
- Protein: 32.1 g
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