Pork Salad Wraps Recipes

PORK FAJITA WRAPS

Steps:

• Mix lime juice, cumin, salt and garlic in shallow glass or plastic dish. Stir in pork. Cover and refrigerate, stirring occasionally, at least 15 minutes but no longer than 24 hours.
• Remove pork from marinade; reserve marinade. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 3 minutes, stirring once. Stir in onion, bell peppers and marinade. Cook 5 to 8 minutes, stirring occasionally, until onion and peppers are crisp-tender.
• Place one-fourth of the pork mixture on center of each tortilla. Fold one end of tortilla up about 1 inch over pork mixture; fold right and left sides over folded end, overlapping. Fold remaining end down.

PORK SALAD WRAPS

Steps:

• In large skillet, heat oil over high heat. Add pork; stir-fry until lightly browned and temperature reaches 160°F (71°C). Cool slightly. Drain excess liquid.
• In large bowl, mix cooked pork, red onion, chilies, ginger, fish sauce and lime juice until well blended. Add peanuts, cilantro and green onion. Transfer to serving bowl.
• Place lettuce leaves on a serving plate. Allow guests to spoon a small portion of pork mixture into each lettuce leaf. Then wrap and enjoy!
• Thai Kitchen Tip: The chilies are optional as they will determine the spiciness of the salad. Start with a small amount of chili and increase to desired spice level.

CHICKEN SALAD WRAPS

Steps:

• In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.
• Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.

VIETNAMESE PORK LETTUCE WRAPS

Steps:

• In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.

SWEET 'N SPICY PORK LETTUCE WRAPS

Steps:

• In a large skillet over medium heat, heat oil. Add ginger and garlic and cook until fragrant, 2 minutes. Add ground pork and cook until no longer pink, 5 minutes. Add hoisin sauce and Sriracha and stir until combined.
• Spoon pork into lettuce leaves and sprinkle with carrots, scallions, and sesame seeds and drizzle with Sriracha. Serve with extra hoisin, if desired.

THAI PORK SALAD CABBAGE WRAP

Steps:

• In a medium bowl, add the ground pork and ¼ cup of the lime juice; set aside to marinate at room temperature for 15 minutes.
• In a medium bowl, whisk together the remaining ¼ cup of the lime juice, the fish sauce, brown sugar, half of the chopped shallots, the chile, lime leaves or zest, ¼ cup chopped basil, ¼ cup chopped cilantro and ¼ cup chopped mint. Set the sauce aside.
• In a large skillet set over medium-high heat, add the oil and heat it until it shimmers, 1 to 2 minutes. Add the remaining half of the chopped shallots and the lemongrass and cook until fragrant and golden-brown, about 30 seconds.
• Add the ground pork, breaking up the large pieces with a wooden spoon. Cook, stirring occasionally, until the pork is slightly browned and starting to stick to the bottom of the skillet, about 8 minutes. Add ½ cup of the sauce to the skillet, stirring and scraping the browned bits from the bottom and sides of the pan, and simmer until the sauce is slightly reduced, 2 to 3 minutes.
• Divide the cabbage leaves among 4 plates. Top with some of the pork mixture and drizzle with some of the remaining sauce. Serve sprinkled with the radishes, scallions, basil, cilantro, mint and roasted peanuts. Serve with the lime wedges.
• NOTE: This recipe was fantastic. However, to take it to even greater heights, next time I make this recipe, I will double the chili, double the sauce, and add half the peanuts to the pan to cook along with the lemongrass.

PORK SALAD WRAPS

Steps:

• HEAT oil in large skillet on on high heat. Add pork; stir fry until lightly browned. Cool slightly. Drain excess liquid.
• MIX cooked pork, red onion, chiles, ginger, fish sauce and lime juice in large bowl until well blended. Add peanuts, cilantro and green onion. Transfer to serving bowl.
• PLACE lettuce leaves on a serving plate. Allow guests to spoon a small portion of pork mixture into each lettuce leaf. Then wrap and enjoy!
• Thai Kitchen Tip: The chiles are optional as they will determine the spiciness of the salad. Start with a small amount of chile and increase to desired spice level.

SALT AND SPICE PORK WRAP

Steps:

• Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink.
• Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.

THAI PORK SALAD WRAPS

Steps:

• In a small skillet over medium heat, cook pork until no longer pink; drain. Stir in bread crumbs. Stir in the cilantro, mint, onions, lime juice, fish sauce and cayenne., Top each lettuce leaf with 3 tablespoons each of pork mixture and cabbage. Roll up.

{LARB MOO} CHICKEN THAI LETTUCE WRAPS RECIPE

Steps:

• Make The Fish Sauce: Combine the fish sauce, 2 tablespoons of the lime juice, and sugar in a small jar, close, and shake until the sugar is dissolved. (You could also whisk this - just make sure that sugar is well mixed in.) Taste the sauce and, if you want it fresher and brighter and less funky, add the remaining 1 tablespoon of lime juice.
• Cook The Onions: Heat oil in a large nonstick frying pan over medium-high heat. When the oil shimmers, add shallots and the white parts of the green onions (save the green parts for later) and cook, stirring a few times, until golden brown, about 1 minute. Add galangal or ginger and garlic and cook a few seconds until fragrant.
• Cook The Meat: Add pork, chicken or turkey and, use a wooden spoon or spatula, to break the meat into bite-sized pieces. Season with chile powder, chile sauce (if using), and some kosher salt and cook, stirring rarely, until meat is cooked through and golden brown, about 5 minutes. Stir in the sauce ingredients and cook until there's only enough left to coat the meat mixture, about 1 minute more.
• Remove from heat, stir in remaining scallions, kaffir lime, and the herbs. Taste and adjust seasoning as desired. Serve hot or cold, filling each lettuce cups with a few spoonfuls of filling. Top with additional herbs and lime wedges, as desired.