Bbq Pork Pepper Wraps Recipes

BBQ PORK & PEPPERS

Steps:

• Place chops in a 4-qt. slow cooker coated with cooking spray. Top with onion, peppers and barbecue sauce. Cover and cook on low 8-10 hours or until pork is tender. If desired, top with chopped fresh parsley.

BBQ PORK WRAPS

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add meat; cook and stir 2 to 3 min. or until evenly browned. Add vegetables; cook and stir 2 to 3 min. or until meat is done and peppers are crisp-tender.
• Stir in barbecue sauce; simmer on medium-low heat 6 to 8 min. or until heated through, stirring occasionally.
• Spoon meat mixture down centers of tortillas; roll up.

BBQ PORK & PEPPER WRAPS

Steps:

• Heat dressing in large nonstick skillet on medium-high heat. Add meat and peppers; cook and stir 3 to 4 min. or until meat is no longer pink.
• Stir in barbecue sauce. Reduce heat to medium-low; simmer 6 to 8 min. or until meat is cooked through and sauce is thickened, stirring occasionally. Remove from heat; stir in cheese.
• Spoon evenly onto tortillas; roll up.

GRILLED PORK LETTUCE WRAPS

Steps:

• Prepare the pork: Mash the garlic into a paste with the flat side of a knife. Transfer to a large bowl and stir in the lemongrass, shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 teaspoon each salt and pepper. Add the pork and toss to coat. Cover and refrigerate 2 hours or overnight.
• Make the sauce: Whisk the lime juice, fish sauce, granulated sugar, 1/2 teaspoon salt and 1/4 cup water in a small bowl. Stir in the carrot, chile sauce and garlic.
• Preheat a grill to high. Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into strips. Arrange the pork and lettuce on a platter; set out the herbs, cucumber, jalapeno and fried shallots for fixings. Assemble the lettuce wraps and serve with the carrot sauce and shrimp chips.

BBQ PORK CHOP FOIL PACKS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Tear 3 large sheets of aluminum foil.
• Whisk barbecue sauce, ketchup, brown sugar, soy sauce, canola oil, chili powder, black pepper, Cajun seasoning, and Italian seasoning together in a large bowl. Dip a pork chop into the sauce until both sides are coated, then place on the center of a piece of foil. Repeat with remaining pork chops.
• Add potatoes and broccoli to the remaining sauce and toss until coated. Scoop equal amounts of the veggie mixture onto each pork chop. Fold the foil into packets and place on a large baking sheet.
• Bake in the preheated oven until chops are no longer pink in the center and veggies are tender, 30 to 35 minutes.

LEFTOVER PORK ROAST BBQ WRAP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
• Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.

GRILLED SAUSAGE & PEPPER WRAPS RECIPE BY TASTY

Steps:

• Preheat a gas grill to medium heat.
• Lightly oil the grates of the grill with canola oil. Add the Kroger® Brand Mild Italian Sausages and close the lid. Cook for 8-10 minutes covered, turning frequently to brown on all sides until sausage juices run clear. Remove from the grill and set aside.
• Heat a tablespoon of canola oil in a skillet over high heat. Add the onion, Kroger® Brand Mini Sweet Peppers, and water, and season with the salt and pepper. Sauté for 8-10 minutes, or until the vegetables are caramelized.
• Lay the flour tortillas on a cutting board and sprinkle evenly with the shredded mozzarella cheese. Top with the pepper mixture, then place a sausage on top of each tortilla. Tightly roll up.
• Wipe the pan with a damp paper towel. Set the pan over medium-high heat, then add the pepper and sausage wraps, seam-side down. (Depending on the size of the pan, you may need to work in batches.) Cook for 3-4 minutes, or until the tortillas are golden brown, pressing down slightly to seal. Flip and cook on the other side for another 3 minutes, until golden brown and the cheese is melted.
• Transfer the wraps to a cutting board and use a serrated knife to trim the ends. Then cut each wrap into 6 pieces.
• Skewer 3 pieces of wrap onto each skewer. Garnish with parsley.
• Enjoy!

PORK WRAPS

Steps:

• Slice pork chops, bell pepper and onion into thin strips.
• Start browning the pork chops in a large skillet with 1 tbl oil for about 3 minutes over medium high heat, stirring often.
• Add veggies and continue to saute the three until the veggies are starting to be tender crisp and the pork is cooked.
• Add barbecue sauce and sautee a few more minutes until all are coated well with barbecue sauce and barbecue sauce starts to thicken slightly.
• Warm tortillas in a microwave. (take 2 sheets of papertowels and wet them, wring them out and place tortilla in between them and nuke for about 15 seconds.).
• Divide filling among warmed tortillas. Tuck in bottom and roll and tuck in sides to creat an enclosed wrapper open at one end.

LEFTOVER SHREDDED PORK WRAPS

Steps:

• Make sure your leftover BBQ shredded meat is already warm.
• Place rows of onion, red pepper, avocado, cheese, and salad greens on top of the tortilla, then top with the meat.
• Roll up the tortilla into a log, then cut in half and serve immediately.