Grilled Vietnamese-Inspired Hoisin Pork Wraps
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Grilled Vietnamese-Inspired Hoisin Pork Wraps

Grilled Vietnamese-Inspired Hoisin Pork Wraps

with Mint-Cucumber Salsa, Sriracha Mayo and Peanuts

Sticky, sweet grilled hoisin-glazed pork chops are thinly sliced before getting stuffed in tortillas for a fusion of flavours! The refreshing cucumber-mint salsa brightens and lightens while the creamy sriracha-mayo adds some heat to every mouth-watering bite!

Tags:
Spicy
Allergens:
Soy
•Sesame
•Mustard
•Egg
•Sulphites
•Wheat
•Peanuts

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

4 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

170 g

Coleslaw Cabbage Mix

66 g

Mini Cucumber

2 unit

Green Onion

1 unit

Lime

7 g

Mint

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tsp

Sriracha

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

28 g

Peanuts, chopped

(Contains Peanuts)

1 tbsp

Moo Shu Spice Blend

(Contains Soy, Wheat)

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

1.06 tsp

Sugar*

½ tbsp

Oil*

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Nutrition Values

Calories820 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate78 g
Sugar20 g
Dietary Fiber9 g
Protein51 g
Cholesterol115 mg
Sodium1700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester
•Aluminum Foil
•Measuring Spoons
•Whisk
•Medium Bowl
•Large Bowl
•Paper Towel
•Small Bowl

Cooking Steps

Prep
1

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Heat Guide for Step 6 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Zest, then juice lime. Cut cucumber into 1/4-inch pieces. Thinly slice green onions. Pick a few mint leaves from stems, then roughly chop 2 tsp (dbl for 4 ppl).

Make mint-cucumber salsa
2

Add 1/2 tbsp lime juice and 1/2 tsp sugar (dbl both for 4 ppl) to a medium bowl. Season with a pinch of salt (dbl for 4 ppl), then whisk until sugar dissolves. Add mint, cucumbers and a quarter of the green onions. Toss to combine.

Make coleslaw
3

Add lime zest, remaining lime juice, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk until sugar dissolves. Add coleslaw cabbage mix and remaining green onions. Toss to combine.

Grill pork
4

Pat pork dry with paper towels. Add pork to another large bowl. Season with Moo Shu Spice Blend, salt and pepper. Add half the hoisin sauce, then toss to coat. Add pork to the grill. Close lid and grill, flipping once, until cooked through, 4-5 min per side.**

Warm tortillas
5

Meanwhile, wrap tortillas in foil. (NOTE: For 4 ppl, make 2 packets with 6 tortillas in each.) When pork is halfway done, place tortilla packet on the grill next to pork. Grill, flipping once, until warmed through, 2-3 min per side. Remove from the grill and set aside.

Finish and serve
6

Add mayo and 1 tsp sriracha to a small bowl. (NOTE: Reference heat guide.) Season with salt, pepper and a pinch of sugar(dbl for 4 ppl), then stir to combine. Thinly slice pork. Divide coleslaw and pork between tortillas. Drizzle with sriracha mayo and remaining hoisin sauce. Spoon salsa over top. Sprinkle with peanuts and roughly tear any remaining mint over top, if desired.