Pork roll-ups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 lb diced pork - Lean, cooked and ready from my local grocery store. 1can pinapple chunks- cut chunks in quarters.2 cups cooked brown rice*1/4 cup chopped scallions/onions2 cup fresh spinach or mixed greens1pkg Large Tomato tortillas (6 per pkg)*may use rice a roni spanish rice mix with flavor packet instead of spices belowdash salt1 tsp tumeric or curry powder1 tsp paprika1/2 tsp black pepper1/4 cup dried cranberries optional
Make the filling
cook rice- usiing either spanish rice mix, or adding salt tumeric, paprika and black pepper. (It may seem like a lot of spice, but the sweetness of the pineapple compliments nicely.) Stir in scallions, pineapple, pork and cranberries.
roll it up
Taking one tortilla at a time, first spread a layer of spinach and then spread a layer approximently 1/4 inch thick of filling on top of that. Leave just enough room on the edges to roll it up like a burrito. Roll it up, being careful not to squish filling, yet firmly. The filling should be spiraled in the tortilla. Cut rollup in half and serve. Makes 12. Thses are filling! Note- If I have time, I like to put them in the freezer for just 15 minutes to make cutting them easier. Store in the refridgerator.
Number of Servings: 12
Recipe submitted by SparkPeople user GREATAT48.
cook rice- usiing either spanish rice mix, or adding salt tumeric, paprika and black pepper. (It may seem like a lot of spice, but the sweetness of the pineapple compliments nicely.) Stir in scallions, pineapple, pork and cranberries.
roll it up
Taking one tortilla at a time, first spread a layer of spinach and then spread a layer approximently 1/4 inch thick of filling on top of that. Leave just enough room on the edges to roll it up like a burrito. Roll it up, being careful not to squish filling, yet firmly. The filling should be spiraled in the tortilla. Cut rollup in half and serve. Makes 12. Thses are filling! Note- If I have time, I like to put them in the freezer for just 15 minutes to make cutting them easier. Store in the refridgerator.
Number of Servings: 12
Recipe submitted by SparkPeople user GREATAT48.
Nutritional Info Amount Per Serving
- Calories: 200.9
- Total Fat: 3.3 g
- Cholesterol: 29.8 mg
- Sodium: 281.5 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 1.2 g
- Protein: 14.9 g
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