Bbq Pork Wrap Recipe

warm tortillas and rice prep

If tortillas are refrigerated, warm them in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Fluff cooked brown rice with a fork and keep warm.

season and sear pork

Pat pork pieces dry and season with 1 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When oil shimmers, add pork in a single layer and sear 3–4 minutes without moving, then stir and cook another 3–4 minutes until browned on all sides.

finish with BBQ sauce

Reduce heat to medium-low and add 3 tablespoons BBQ sauce to the pan. Stir to coat pork evenly and simmer 2–4 minutes until sauce clings to pork and pieces register at least 145°F (63°C). Remove from heat and keep warm.

make guacamole

In a bowl, mash the flesh of 2 avocados with a fork until slightly chunky. Stir in 1 tablespoon fresh lime juice, 1 teaspoon salt, 1/4 teaspoon ground cumin and 2 tablespoons chopped cilantro (optional). Taste and adjust salt or lime as needed. Keep covered to prevent browning until assembly.

roast corn

Heat a small skillet or cast-iron pan over medium-high heat. Add 1 tsp olive oil and 1 cup corn kernels. Cook, stirring occasionally, until corn develops golden-brown char spots, about 6–8 minutes. Season with 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Remove from heat and set aside.

marinate onions

Place 1/2 thinly sliced red onion in a small bowl. Add 2 tablespoons fresh orange juice, 1 tablespoon lime juice, 1 teaspoon apple cider vinegar and 1/4 teaspoon salt. Toss and let marinate at least 10 minutes (or up to 30 minutes) to mellow the onion and impart citrus flavor.

To assemble each wrap: lay one warmed gluten-free brown rice tortilla on a flat surface. Spread about 1/4 cup of cooked brown rice down the center of the tortilla, leaving 1 inch clear at each end.

Top the rice with about 1/4 of the guacamole (roughly 2 tablespoons), then add about 1/4 of the BBQ pork (about 4 ounces), and 1/4 cup roasted corn. Add a small handful (about 1/2 cup) of shredded lettuce or mixed greens.

Spoon 1 tablespoon of the citrus-marinated onions over the top and drizzle about 1/2 tablespoon extra BBQ sauce. Sprinkle with 1/2 tablespoon fresh cilantro if using.

Fold the sides of the tortilla in, then tightly roll from the bottom up to enclose filling. Slice in half on the bias and serve immediately. Repeat for remaining wraps.