Bbq Pork Wrap (gluten Free) Recipe

If rice is not already cooked, cook 1 cup dry whole grain brown rice according to package instructions to yield about 2 cups cooked. Spread warm cooked rice on a tray and let cool slightly so it’s not steaming when added to wraps. Warm the gluten-free brown rice tortillas briefly in a dry skillet over medium heat (15–20 seconds per side) or wrap in a clean kitchen towel and microwave 20 seconds to make them pliable.

Place the thinly sliced red onion in a small bowl. Add orange juice, lime juice, apple cider vinegar, kosher salt and sugar or honey (if using). Toss to combine, pressing the onions down so they’re submerged. Let marinate at room temperature for at least 10 minutes (or up to 1 hour refrigerated) so the onions soften and take on citrus flavor. Drain excess liquid before assembling if very wet.

Heat a small skillet or cast-iron pan over medium-high heat. Add 1 teaspoon olive oil and the corn kernels. Cook, stirring occasionally, until corn is lightly charred in spots, about 6–8 minutes. Season with smoked paprika (if using) and 1/4 teaspoon kosher salt. Remove from heat and set aside.

Pat the pork pieces dry with paper towels. In a bowl, toss pork with olive oil, smoked paprika, garlic powder, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly coated.

Heat a large skillet over medium-high heat until shimmering. Add the pork in a single layer (work in batches if needed) and sear until browned on all sides, about 6–8 minutes total depending on piece size. Reduce heat to medium-low, add 3 tablespoons smoky BBQ sauce, and stir to coat. Continue cooking until pork is cooked through and sauce has caramelized slightly, about 2–3 more minutes. Remove from heat and let rest for 3 minutes.

If you prefer pulled-style pork, transfer cooked pork to a cutting board and shred with two forks, then toss with any remaining pan sauce.

Halve and pit the avocados. Scoop flesh into a medium bowl and mash with a fork until mostly smooth with a few small lumps. Stir in lime juice, chopped cilantro, diced tomato, diced red onion, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep covered to prevent browning until assembly.

Lay a warmed gluten-free tortilla on a flat work surface. In the center of the tortilla, layer 1/3 cup cooked brown rice (press lightly to form a base), 2–3 tablespoons guacamole, 3–4 tablespoons cooked BBQ pork (or shredded equivalent), 2 tablespoons roasted corn, and a spoonful (about 1 tablespoon) of citrus marinated onions. Drizzle about 1/2 tablespoon additional BBQ sauce over the pork, and sprinkle with 1 teaspoon chopped cilantro if using.

Fold the bottom edge up over the filling, fold the sides in, and roll tightly to form a secure wrap. If desired, place seam-side down on a skillet over medium heat and press gently for 1 minute per side to seal and warm through (optional — helps keep gluten-free wraps closed).

Repeat with remaining tortillas and fillings to make a total of 6 wraps.

Slice wraps in half on the diagonal if desired. Serve immediately with lime wedges on the side for squeezing and extra BBQ sauce for dipping. Leftovers: store components separately (pork, guacamole, onions, corn, tortillas) for up to 2 days in the refrigerator; reheat pork and corn before assembling.