Chinese · Lunch
Shredded Pork Pancake Wrap (Low-Calorie)
Shredded pork tossed in a light hoisin-ginger glaze, seared then simmered until fork-tender, folded into a single warmed wheat pancake with cucumber ribbons, scallion and carrot shreds. Fat is trimmed, sauce quantities reduced, and pork stays lean, keeping the dish under 400 calories while preserving its classic Peking-style flavour.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
372Calories
32.1gProtein
11.8gFat
31.4gCarbs
9.2gSugar
3.6gFiber
870mgSodium
100mgChol
2.9gSat Fat
690mgPotassium
60mgCalcium
2.6mgIron
0.7mcgVitamin B12
8mgVitamin C
low-calorie
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Slice pork tenderloin into thin shreds, julienne scallion, cucumber and carrot into matchstick strips.
2
Sear
Heat vegetable oil in a nonstick skillet over medium-high heat for 2 minutes, searing pork shreds until the outside is no longer pink, turning once.
3
Glaze
Add garlic and ginger; cook over medium heat for 30 seconds. Stir in hoisin sauce, soy sauce, rice vinegar, and sesame oil; simmer 5 minutes until glossy.
4
Plate
Warm tortilla in a dry skillet 20 seconds per side, lay flat, arrange cucumber, carrot and scallion down the centre, spoon glazed pork on top, fold into a wrap.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork tenderloin
- 2 tbsp2 tbsp hoisin sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame oil
- 2 clove2 clove garlic
- 1 tsp1 tsp fresh ginger
- 22 scallion
- 11 cucumber
- 4 tbsp4 tbsp carrot
- 22 whole wheat tortilla (about 8 inch, 45g)
- 1 tsp1 tsp vegetable oil
