Pork, salad and cranberry wraps

ingredients

• Pork, salad and cranberry wraps

  • 1 baby cos lettuce, leaves separated
  • 400 gram cooked lean pork, sliced
  • 3 lebanese bread rounds, halved
  • 2 tablespoon cranberry sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, crushed
  • 1 teaspoon wholegrain mustard
  • 1 punnet cherry tomatoes, thickly sliced
  • 2 tablespoon chopped parsley

method

• Pork, salad and cranberry wraps

  • 1

    Divide lettuce and pork between each bread half.

  • 2

    Whisk together cranberry sauce, vinegar, oil, garlic and mustard to combine. Add tomato and parsley; toss to coat. Divide between bread halves and roll up to enclose filling. Wrap in baking paper, tie with ribbon or string to secure and serve.