Express
Teriyaki Sliced Pork Wraps
with cucumber and cilantro
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Soy
Chef
Rachel Post
Fresh cucumbers and carrots, seasoned with a touch of garlic salt, add an amazing light crunch to these wraps. Teriyaki brings a sweet subtlety, and the pork… the pork brings the meaty goodness, in strip form, turning every bite into a crunchy, sweetly subtle, meaty bonanza.
In Your Box (serves 2)
- 10 oz. Sliced Pork
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4 Mini Naan Flatbreads
- 3 oz. Matchstick Carrots
- 1 Persian Cucumber
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1 fl. oz. Teriyaki Glaze
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0.84 oz. Mayonnaise
- ¼ oz. Cilantro
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) N3DJQLqj
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Calories740
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Carbohydrates61g
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Net Carbs58g
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Fat32g
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Protein47g
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Sodium1830mg
Recipe Steps
You Will Need
- Olive Oil
- 2 Large Non-Stick Pans
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. sliced pork, follow same instructions as 10 oz. sliced pork, working in batches, if necessary.
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If using steak strips, follow same instructions as sliced pork in Steps 1 and 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using diced chicken breasts, pat dry. Follow same instructions as sliced pork in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Trim ends off cucumber and cut into 1/4" spears.
In a mixing bowl, combine carrots, cucumber, and half the garlic salt (reserve remaining for pork). Toss vigorously to combine. Set aside, at least 10 minutes.Stem cilantro, reserving leaves whole.Pat sliced pork dry. Coarsely chop, then separate pieces. -
2 Cook the Pork
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork and remaining garlic salt to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.
Add teriyaki glaze and stir until coated, 30-60 seconds.Remove from burner. Rest, 3 minutes.While pork cooks, continue recipe. -
3 Heat the Flatbreads
Place another large non-stick pan over medium heat.
Working in batches, if necessary, add flatbreads to hot, dry pan and toast until heated through, 30-60 seconds per side.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, spreading mayonnaise evenly over flatbreads, then filling with pork mixture, carrots and cucumbers, and cilantro. Bon appétit!
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