Mu Shu Pork Wraps

asian-pork-wrap Leigh Beisch


  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon grated, peeled fresh ginger
  • 1 tablespoon hoisin sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil
  • 1/2 pound pork tenderloin, trimmed, halved lengthwise, and thinly sliced (1/2 inch)
  • 1 teaspoon chile paste with garlic
  • 2 garlic cloves, minced
  • 4 cups packaged coleslaw mix
  • 1 cup red bell pepper, cut into 1/4-inch strips
  • 1 cup vertically sliced onion
  • 8 (7-inch) flour tortillas


Combine first 5 ingredients (broth through cornstarch) in a bowl; set aside.

Heat oil in a nonstick skillet over medium-high heat. Add pork, chile paste, and minced garlic; sauté 2 minutes or until pork is lightly browned. Add coleslaw, bell pepper, and onion; sauté 2 minutes or until tender. Stir in broth mixture; cook 1 minute or until slightly thick.

Warm tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

  • Yield: serves 8 (serving size: 1 wrap)

Nutritional Information

Calories per serving: 199
Caloriesfromfat per serving: 24%
Fat per serving: 5.3g
Saturated fat per serving: 1.4g
Monounsaturated fat per serving: 1.6g
Polyunsaturated fat per serving: 2.1g
Protein per serving: 10.2g
Carbohydrate per serving: 27.4g
Fiber per serving: 1.6g
Cholesterol per serving: 19mg
Iron per serving: 2.2mg
Sodium per serving: 476mg
Calcium per serving: 86mg

Good to Know

Feel fuller longer with whole-wheat wraps instead. Add steamed broccoli to sneak in a veggie serving.

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