Oriental Pork Tortillas or Oriental Chicken Tortillas

Portion Size: 1 1/2  cups over 1 tortilla

Ingredients:     Yields: 8 servings

IngredientsNotes:
 2 ½ lbs. boneless pork chopsTrim all visible fat, cut into thin narrow strips. Or sub with boneless skin less chicken cut into thin strips.
1 cup plum jam 
2 Tablespoons cornstarch 
1 teaspoon ground ginger 
¼ cup lite soy sauce 
1 teaspoon dry mustard 
½ teaspoon garlic powder 
¼ cup red wine vinegar 
1 Tablespoon oil 
8 (10 inch) flour tortillas 
8 cups coleslaw blend 
For gluten free (GF): Use GF soy sauce and GF tortillas.  Always check each ingredient to be sure it is gluten free.
 

Directions:

Steps:Directions:Critical Control Point / Quality Assurance
1Partially freeze meat. Thinly slice across the grain into thin bite size strips. 
2In a small bowl combine, jam, cornstarch, ginger, dry mustard, garlic powder, soy sauce and vinegar. Mix well. Set aside 
3Heat large skillet over high heat. Add cooking oil. 
4Add half the pork and cook for 2 to 3 minutes or till no pink remains. Remove from skillet and repeat with remaining pork.Cook until internal temperature reaches 145° F for 15 seconds. If using chicken cook until internal temperature reaches 165°F for 15 seconds.
5Return all meat to skillet. Push from the center of the skillet. Stir sauce and pour into center of skillet. 
6Cook and stir till thickened and bubbly. Add coleslaw blend and cook until coleslaw is crisp tender 
7Heat tortillas according to package directions. Spoon mixture evenly down center of each warm tortilla 

Jacqueline Larson M.S., R.D.N. and Associates