Spicy Pork Tortilla Wrap Recipes

Tortilla wraps are essentially just an alternative to the common sandwich and equally versatile. The recipes on this page all focus upon spicy pork tortilla wraps but you could easily substitute the pork for chicken, beef, lamb or even turkey. Just like sandwiches, tortilla wrap recipes are a great way of using up leftovers. This page therefore looks first of all at wrap ideas for using up leftover roast pork and goes on to further consider ideas using freshly cooked pork. Hopefully, one or more of these simple recipes will appeal to your tastes and even inspire you to come up with similar ideas of your own.

There are no hard and fast rules for folding and rolling tortilla wraps but you may wish to try the following method.

1. Spoon the filling on to the wrap, following a line through the centre but leaving a gap of at least one inch at one end. Do not overfill the wrap or it will be difficult to roll and serve.
2. Fold the flap at the edge where you have left a filling gap over as shown in the first picture above.
3. Fold one half of the wrap over the other (second picture above) and gently roll.
4. Ensure the wrap is served with the fold on the bottom.

Bhuna is an Indian dish consisting of a richly spiced, tomato based sauce and a meat. The meats used in bhuna are most commonly lamb or chicken but in this recipe, leftover roast pork was of course used. The sauce in this recipe is an extremely simple bhuna adaptation but does taste very authentic and is delicious.

Prep time: 10 min

Cook time: 15 min

Ready in: 25 min

Yields: Two or three tortilla wraps

• 6oz leftover roast pork, shredded or cut in to small bite sized pieces
• ½ small white onion, peeled and finely sliced
• 1 tablespoon vegetable oil
• 2 teaspoon medium curry powder
• 1 teaspoon garam masala
• ½ teaspoon ground turmeric
• Pinch of salt
• 1 small can (8oz) chopped tomatoes in tomato juice
• 3 or 4 basil leaves, rolled and shredded
• Tortilla wraps

1. Pour the vegetable oil in to a large pot and gently heat. Add the pork, onion and spices. Stir fry for two or three minutes until the onion is slightly softened.
2. Pour the tomatoes in to the pot and bring to a very gentle simmer for ten minutes.
3. Pour the pork bhuna in to a warmed serving dish and scatter with the shredded basil.
4. Heat the wraps and serve immediately.

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: Two tortilla wraps

• 6oz diced leg of pork
• 1 tablespoon sunflower oil
• ½ small white onion, peeled and sliced
• Small pack of spicy szechuan tomato stir fry sauce
• 3 baby plum tomatoes, halved
• 2 tortilla wraps

1. Bring the oil to a high heat in your wok and add the pork. Stir fry for a minute or so until nearly cooked.
2. Add the onion to the wok with the pork and stir fry for another minute.
3. The stir fry sauce should be added to the wok next. Fry until the sauce is rapidly bubbling. Add the plum tomato halves, stir to combine and turn off the heat.
4. Heat the tortilla wraps and assemble your meal.

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: Two tortilla wraps

• 6oz diced leg of pork
• 1 tablespoon vegetable oil for stir frying
• 1 pineapple ring canned in own juice, roughly chopped
• 4 green beans, cut to 1 inch pieces
• 1 teaspoon dried chilli flakes
• 1 large clove of garlic, peeled and finely chopped
• 2 tortilla wraps

1. Bring the oil to a high heat in your wok and stir fry the pork for a couple of minutes.
2. Add the pineapple, beans, garlic and chilli flakes and stir fry for a further minute.
3. Remove from the heat, prepare your wraps and serve.

It is likely that most of the tools you will need for making shish kebabs you will already have at home but there are a couple of must have items which you may not have to hand. These two items are wooden skewers for cooking the kebab components and a small pastry brush for oiling the kebabs before and while they cook.

These delicious wraps do turn out best when you marinate the pork in the spices overnight. If for whatever reason this is not practical, do be sure to allow at the very least one hour's marinating time. Also, make sure the pork is at room temperature before you cook it. This means that if you are marinating it overnight in the fridge as recommended, simply remove the dish from the fridge about an hour before you start cooking.

Prep time: 15 min (not including pork marinating time - see note above)

Cook time: 15 min

Ready in: 30 min

Yields: Three tortilla wraps

• 6oz diced leg of pork
• 1 tablespoon Jamaican jerk spice
• 1 Bramley apple
• Half a lemon
• 1 small to medium red onion
• 2 tablespoons vegetable oil
• 2 tablespoons soured cream
• 1 teaspoon freshly chopped chives

These pork shish kebabs were cooked indoors, under an overhead grill/broiler. They could of course alternatively be grilled/barbecued outdoors, where the cooking time would be likely to be less.

1. Put the pork in a large glass bowl and add the Jamaican jerk spice. Stir well to evenly combine and cover with plastic wrap. Ideally, refrigerate overnight but do allow at least an hour for the flavours to infuse.
2. The wooden skewers must be soaked in cold water for ten minutes before they can be used. Otherwise, they will not only burn but may actually go on fire during cooking.
3. Half fill a medium bowl with cold water. Squeeze the juice from the half lemon in to the water and add the lemon half itself.
4. Cut the apple in half, down through the centre. Make two v-shaped cuts in each half to remove the core. Chop the halves in to approximately one inch cubes. Add to the lemon water. The citric acid in the lemon stops them oxidising and turning an unattractive shade of brown.
5. Peel the red onion and half down through the centre. Lay each half cut side down and quarter.
6. Take the first skewer and thread on a piece of pork, followed by a piece of onion, another piece of pork and a piece of apple. Continue until only about an inch remains at the end of each skewer.
7. It is not essential to cover your grill pan with foil - but it certainly makes cleaning up easier! Pour the oil in to a small bowl and lightly oil either the foil or the pan direct with a pastry brush.
8. Put your grill/broiler on at maximum to preheat.
9. Lay the kebabs on the grilling pan and oil the top of each one carefully. Take a minute or so to do this properly and your finished results will be much better.
10. Put the pan under the grill and cook for approximately seven to eight minutes. This time is difficult to define due to different appliances but make sure the kebabs are not burning.
11. Take the pan out from under the grill and carefully turn them using oven protecting gloves. Oil the second side as before and cook for a further seven to eight minutes.
12. Prepare the tortilla wraps. Hold a kebab over each wrap and slide the components off with a fork. Drizzle with soured cream, scatter with chopped chives and fold and roll.