Coriander lime pork wraps - Healthy Inspirations

Coriander lime pork wraps

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This fresh Vietnamese-inspired meal is quick and easy, and the lettuce leaf wraps even make it look healthy. If you’re feeding children (or those with a low tolerance to heat), it might be worth omitting the jalapeno. Serves 4


500g pork tenderloin, trimmed and cut into 1cm strips
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
2 tsp coconut oil
1 red onion, diced
1 small jalapeno, minced
1/2 cup chicken broth
2 medium tomatoes, diced
3 Tbsp lime juice
3 Tbsp coriander, chopped
2 avocados, sliced
8 butter lettuce leaves (about 1 large head)


  1. Season both sides of pork with sea salt and freshly ground black pepper.
  2. Heat a large nonstick skillet over medium-high heat. When hot, add coconut oil to pan. Sauté pork until lightly browned, about 4 minutes. Remove pork from pan and place in a bowl.
  3. Add onion and jalapeno to hot pan, and sauté until tender.
  4. Add broth and tomatoes, and reduce heat to low. Simmer two more minutes, scraping pan sides and bottom to loosen any browned bits.
  5. Return pork and juices to pan. Stir in lime juice and simmer until pork is fully cooked.
  6. Lay the lettuce leaves on serving plates. Divide the pork mix between the leaves and top with fresh coriander and avocado. Wrap the lettuce leaves around the filling and serve.

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