Create a meal the whole family will love with these sensational spiced pork, avocado and corn wraps.
Ingredients
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoons lime juice
- 1/3 bunch coriander, leaves and stems chopped
- 1/4 cup mint leaves, chopped
- 2 tablespoons orange juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 400g Coles Australian Pork Sirloin Steak
- 1 large corn cob, husk and silks intact
- 200g pkt Coles Brand Australian Coleslaw
- 1 large avocado, stoned, peeled, coarsely chopped
- 4 Coles Brand White Soft Wraps
Method
- Step 1Reserve 1 tablespoon each of the oil and lime juice. Process the coriander, mint, orange juice, oregano, cumin and remaining oil and lime juice in a food processor until smooth. Season.
- Step 2Place pork in a shallow dish. Drizzle with 1 tbs of coriander mixture. Toss to coat. Place in fridge for 5 mins to marinate.
- Step 3Meanwhile, rinse the corn. Place on a microwave-safe plate and cook in microwave on high for 3 mins. Set aside until cool enough to handle. Remove the husk and silks. Use a sharp knife to cut down the side of the corn cob to remove the kernels. Place corn kernels, coleslaw and avocado in a large bowl. Drizzle with the reserved oil and lime juice. Season. Toss gently to combine.
- Step 4Heat a large non-stick frying pan over medium heat. Cook pork for 3 mins each side for medium or until cooked to your liking. Set aside for 2 mins to rest. Thinly slice.
- Step 5Heat a chargrill on high. Cook the wraps for 1-2 mins or until lightly charred. Place on serving plates. Top with slaw and pork. Drizzle with remaining coriander mixture.
- Low carb
- Low sugar
- Lower gi
Nutrition
2327 kj
Energy
32g
Fat Total
7g
Saturated Fat
8g
Fibre
32g
Protein
353mg
Sodium
5g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
Allow additional time for cooling. Serve with extra mint leaves and coriander leaves.
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- Publication: Coles
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