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1-1/2 lb. (675 g) boneless pork chops, well trimmed
1/2 cup Kraft Original BBQ Sauce
2 Tbsp. grated gingerroot, divided
1/4 cup Kraft Asian Sesame Dressing
1 onion, thinly sliced
1/2 lb. (225 g) fresh mushrooms, thinly sliced
1 red pepper, cut into thin strips
4 cups thinly sliced napa cabbage
1/3 cup Kraft Smooth Peanut Butter
16 small flour tortillas, warmed
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How do I make it ?
Cut chops into thin strips. Mix barbecue sauce and 1 Tbsp. ginger. Heat dressing in large skillet on medium-high heat. Add meat, in batches; cook and stir 2 min. or until no longer pink. Remove from skillet; cover to keep warm.
Add onions to skillet; cook and stir 3 min. Stir in remaining ginger, mushrooms, peppers and cabbage; cook 5 min. or until peppers are crisp-tender, stirring frequently.
Stir in meat; cook and stir 3 min. or until done. Remove from heat. Stir in 1/4 cup barbecue sauce mixture and peanut butter.
Spread remaining barbecue sauce mixture onto tortillas. Top with meat mixture; roll up.
Kraft Kitchen Tips!
How to Warm Tortillas
Heat oven to 325ºF. Wrap tortillas in foil. Bake 8 to 10 min. or just until warmed.
Add chopped cilantro and chopped peanuts to tortilla filling before rolling up.
Substitute crepes for the tortillas.
Calories From Fat
% Daily Value
Total fat 14 g
Saturated fat 3.5 g
Cholesterol 45 mg
Sodium 670 mg
Total carbohydrate 49 g
Dietary fibre 4 g
Sugars 9 g
Protein 29 g
8 servings, 2 filled tortillas (168 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.