Cumin Pork and Almond Coleslaw Wraps

"From Australian Good Taste."
 
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Ready In:
30mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Combine the pork, cumin and oil in a shallow bowl. Cover with plastic wrap and set aside for 10 minutes to marinate.
  • Meanwhile, to make the crunchy almond coleslaw, combine the cabbage, carrot, celery, green onions, mayonnaise, sour cream, almonds, chives, coriander and lemon juice in a large bowl. Taste and season with salt. Cover and place in the fridge.
  • Heat a large skillet over medium-high heat. Add about 1/2 the pork mixture and cook, stirring occasionally for about 4 minutes or until brown. Season with salt and pepper.
  • Repeat with remaining pork mixture.
  • Divide the coleslaw and pork mixtures evenly between the six tortillas. Top with coriander sprigs.
  • Fold in one end and roll up firmly to enclose the filling leaving the other end open.
  • Wrap in a paper napkin and tie with string to secure.
  • Repeat with each tortilla.

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RECIPE SUBMITTED BY

Gold Coast Australia
 
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