Ingredients
4 boneless pork loin chops (4 ounces each) 1/4 teaspoon pepper1 tablespoon olive oil1/2 cup sweet chili sauce, divided 2 tablespoons reduced-sodium soy sauce1-1/4 cups shredded lettuce1 medium carrot, peeled and shredded2 tablespoons rice vinegar4 bread wraps (9 inches)1/4 cup reduced-fat mayonnaise1 small cucumber, peeled and sliced into 3-inch strips1/4 cup chopped fresh cilantro2 green onions, chopped1/2 jalapeno pepper, seeded and thinly slicedSriracha chili sauce
Preparation
Sprinkle pork chops with pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chops; cook until a thermometer reads 145°, 2-3 minutes on each side. Combine 1/4 cup sweet chili sauce with soy sauce; pour over chops. Reduce heat to medium-low; cook and stir until sauce is slightly thickened, 2-3 minutes. Remove from heat.
Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread wraps lightly, then spread with mayonnaise.
Spoon pork evenly over wraps. Cover with lettuce mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold wraps over filling and serve immediately with Sriracha sauce.
