BBQ Ranch Pork Wraps

  BBQ Pulled Pork couples with a delicious Chopped BBQ Ranch Salad Mix, for a “fix it and forget it”, supper.

BBQ Ranch Pork Wraps

{click title to print}

IMG_0609

Ingredients
  • 5 pounds Pork Loin
  • 6 cloves Garlic, Pressed
  • 2 Tablespoons Liquid Smoke
  • 4 Tablespoons Worcestershire
  • 1 whole Lime, Zested And Juiced
  • 1 Tablespoon Cornstarch Mixed With A Splash Of Cold Water
  • 12 ounces, weight Bag Of Dole Chopped BBQ Ranch Salad Mix
  • 1 cup Shredded Carrots
  • 1 cup Coleslaw
  • Extra BBQ Sauce, If Needed
  • 12 whole Tortillas Or Bread Wraps
  • 1 cup Shredded Colby-jack Cheese
Preparation

FOR THE MEAT:
Salt and pepper pork loin and place in sprayed crockpot.
Add liquid smoke, Worcestershire sauce, lime zest and juice.
Cook on low for 8 hours, then shred.
Pour off liquid into small sauce pan and add in cornstarch water mixture. Heat to boiling, stirring until thick.
Pour back over meat and keep warm until serving time, uncovered.

FOR THE SALAD MIX:
Set aside tortilla strips and dressing. In a large bowl, mix salad mix with 1 cup of coleslaw and 1 cup of carrot shreds. Right before serving, toss with dressing, adding additional BBQ sauce if it seems to dry for your liking.

IMG_0600

TO ASSEMBLE:
On a wheat tortilla, place shredded pork, colby jack cheese, salad mixture and top with the tortilla strips that come included in the salad kit. Wrap up and dig in!

Hugs, T

BBQ Ranch Pork Wraps

Advertisements

Oriental Lettuce Wraps

  As you can tell, we had a very non-traditional meal for Easter supper, Lettuce Wraps and fried rice, but boy was it good!  This recipe feeds a crowd, so half it if you have less mouths to feed.  I’d say this would feed about 14 people.

Oriental Lettuce Wraps

adapted from Pampered Chefs “All the Best” Cookbook (my favorite one!)

Oriental Lettuce Wraps

Ingredients

  • 4 packages Oriental Ramen Noodles With Seasoning Packet
  • 2 cups Seasoned, Cooked Chicken, Roughly Chopped
  • 3 whole Peppers: I Like Yellow, Orange And Red
  • 1 cup Green Onions, Sliced
  • 4 Tablespoons Soy Sauce (do Reduced Sodium Because Of Ramen’s High Salt Content)
  • ½ teaspoons Cayenne Pepper
  • 4 teaspoons Sesame Oil
  • 4 cloves Garlic, Pressed
  • 1 Inch Piece Of Ginger Root, Pressed (Or Peeled And Chopped Finely)
  • 2 cups Carrot Shreds
  • 1 whole Cucumber, Seeded And Cut Into Thin Strips
  • Lettuce: Butter, Boston, Leaf Lettuce, Whatever You Like As Long As It Can Hold The Noodle Mixture Securely
  • Soy Sauce And Sweet & Sour Sauce

  In a large pot, cook 4 pkgs. Ramen noodles in 6 cups of water, breaking each packet of Ramen into small pieces. Do not follow instructions on package, instead cook WITH seasonings until al dente. Then, drain and rinse with cold water.
  Cut veggies. Set aside cucumbers and carrots for later. Slice tops and bottoms of bell peppers and chop. Cut remaining pepper (the middles) into thin strips and refrigerate until serving time.
  Place noodles, chicken, chopped bell pepper {tops & bottoms only} and green onions in a large bowl. Stir to combine.
  In a small bowl, whisk together sesame oil, soy sauce and 1/2 tsp. cayenne pepper. Pour over noodle mixture and stir to coat. Refrigerate until serving time.
  Thoroughly wash lettuce leaves, being careful not to tear and pat them dry. To serve: fill individual lettuce leaves with noodle mixture and top with cucumber, pepper strips and carrot shreds. Drizzle with soy and or sweet and sour sauce.
  No forks needed, just dig in!

Yum!

~T