Pork Fajita Wraps

Pork Fajita Wraps

Lime juice, cumin, onion and bell pepper wrap up a bundle of great flavor in these no-fuss "fajita-wiches".

Prep Time

10

Minutes

Total Time

36

Minutes

Makes

4

servings

1/4
cup lime juice
1 1/2
teaspoons ground cumin
3/4
teaspoon salt
4
garlic cloves, finely chopped
1/2
pound pork tenderloin, cut into 2x1/2-inch strips
1
large onion, thinly sliced
3
medium bell peppers, thinly sliced
4
cilantro-flavored flour tortillas, (8 inches in diameter)
  1. Mix lime juice, cumin, salt and garlic in shallow glass or plastic dish. Stir in pork. Cover and refrigerate, stirring occasionally, at least 15 minutes but no longer than 24 hours.
  2. Remove pork from marinade; reserve marinade. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 3 minutes, stirring once. Stir in onion, bell peppers and marinade. Cook 5 to 8 minutes, stirring occasionally, until onion and peppers are crisp-tender.
  3. Place one-fourth of the pork mixture on center of each tortilla. Fold one end of tortilla up about 1 inch over pork mixture; fold right and left sides over folded end, overlapping. Fold remaining end down.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Serve these fast fajitas with a mixture of chopped tomato, chopped fresh cilantro, salsa and sour cream or yogurt.
Substitution
You can use 1/2 pound boneless chicken breasts or beef boneless sirloin steak instead of the pork.
Substitution
Regular tortillas make a great stand-in for flavored varieties.
Variation
You can use 1/2 pound boneless skinless chicken breasts or beef boneless sirloin steak instead of the pork.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 215
    • (Calories from Fat 45 ),
  • Total Fat 5 g
    • (Saturated Fat 1 g,),
  • Cholesterol 35 mg;
  • Sodium 620 mg;
  • Total Carbohydrate 27 g
    • (Dietary Fiber 2 g,
  • Protein 17 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1 Vegetable;
    • 1 1/2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.