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
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Over 30g protein
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
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)
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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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 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, cucumbers, and half the garlic salt (reserve remaining for pork). Stir vigorously to combine. Set aside, at least 10 minutes.While vegetables rest, 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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