Sandwich

Juicy & delicious!

Ingredients:

• 1 package flour tortillas

  1 avocado, mashed

  12 oz Grilled Cran-marinated* pork loin

  12 oz sour cream

  12 oz aged cheddar cheese (shredded)

  1 large tomato, chopped

  1 10 ounce package shredded lettuce

  hot sauce (optional)

   

  *Refer to Sauces and Marinade section for recipe

  SALSA INGREDIENTS

  4 teaspoons olive oil

  1/2 cup natural unsalted pepitas (shelled pumpkin seeds)

  Sea salt

  1 cup Craisins® Sweetened Dried Cranberries

  1 1/3 cups chopped green onions (dark green parts only- approx 2 bunches)

  1 cup chopped fresh cilantro

  2 tbsp minced seeded Serrano chillies

  2 cups fresh (or defrosted frozen) corn kernels

  ½ tsp cumin powder

  6 tablespoons sugar

  6 tablespoons fresh lime juice

Directions:

Grill marinated pork on the BBQ. Cook for 15 min on medium heat with the lid closed. Let rest at room temperature for 10 minutes then slice.

• Spread 1 tablespoon of the smashed avocado and 1 tablespoon sour cream on a flour tortilla. Place 1/4 cup of the sliced pork onto the avocado and sour cream mix. Top with 2 tablespoons of cheese.

• Add shredded lettuce and tomato, and drizzle with hot sauce, if desired.

• Roll your soft taco wraps by folding in the sides and then rolling up the tortilla from the bottom.

• Grill for 3 minutes on low heat

SALSA DIRECTIONS

1. Heat oil in skillet over medium heat. Add pepitas; stir until golden, about 1 minute. Transfer to plate and sprinkle with sea salt. Transfer to a bowl when they are cool.

2. Add Craisins®, corn, onions, cilantro, cumin and chillies to the bowl with the pepitas.

3. Stir sugar and lime juice together in another bowl until sugar dissolves and pour the liquid over the salsa and mix.

4. Season with salt and pepper to taste.

   Best made with:
   Craisins® Sweetened Dried Cranberries