All recipes

This recipe is easy

Pork and remoulade sandwich wraps

6 to 12 minutes Cook time 10 minutes Prep time 4 to 6 servings



On the BBQ

  1. In a bowl, combine Dijonnaise, vinegar and shallot. Season with pepper.
  2. Place chops in a dish and coat with half the prepared sauce. Set aside. Cover and marinate in the fridge for 15 minutes to 8 hours. Set aside remaining sauce in the fridge as well.
  3. Preheat barbecue to medium.
  4. Grill on the barbecue, in the oven on broil, or in a grill pan for about 6 minutes. Flip halfway through cooking. Season with salt and pepper. Set aside on a cutting board and let stand for 10 minutes before slicing.
  5. In the meantime, prepare remoulade. In a bowl, combine radishes, zucchini, parsley and reserved sauce. Season with salt and pepper.
  6. Spread tortillas out on a work service and divide meat. Top with lettuce and remoulade.
  7. Fold side ends of the tortillas toward the centre and firmly roll. Secure with toothpicks.
  8. Serve with veggies or tabbouleh.

Nutritional values (per serving)

  • 444 calories
  • 25 g of protein
  • 25 g of fat
  • 28 g of carbohydrates
  • 3 g of fibre
  • 2 g of sugar
  • 649 mg of sodium
Back to top