Recipe

Pork, salad and cranberry wraps

These tasty wraps made with thinly sliced tender pork, a sweet cranberry sauce and fresh salad are perfect for a picnic or work lunchbox.

Dec 30, 2014 1:00pm
  • 15 mins preparation
  • Serves 6
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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.

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