Ingredients

  • 12 ounces New York pork chops (top loin, about 3/4-inch thick)
  • salt
  • pepper
  • 4 whole whole wheat tortillas (OR wraps)
  • 3/4 cup barbecue sauce
  • 1/2 red onion (diced)
  • 2 cups mozzarella cheese (shredded)
  • 1 cup pineapple (diced)

Directions

  1. Prepare a grill to medium-high heat and lightly oil the grate. Season pork with salt and pepper and grill until internal temperature reaches 145 degrees F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes.
  2. Thinly slice pork. Heat a large skillet over medium heat. Place a wrap in the skillet and cook until warm and softened, about 30 seconds per side. Transfer to a work surface and spread 3 tablespoons barbecue sauce over wrap. Top with 1/4 of the pork, arranging it in a line across the wrap, stopping about 2 inches short of one edge. Top with 1/4 of the onion, 1/4 of the pineapple, and 1/4 of the cheese. Fold one side of the tortilla up and over the fillings, tucking the fillings in tightly, then fold in the 2-inch edge. Continue rolling the tortilla toward the other side, securing it with a toothpick if necessary.
  3. Repeat with the remaining tortillas.
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