Low Fat Pulled Pork Wrap
Satisfy your cravings without the guilt with this flavorful Low Fat Pulled Pork Wrap recipe, a perfect balance of hearty and healthy. Featuring lean pork tenderloin, slow-cooked to perfection with a savory blend of smoked paprika, garlic powder, onion powder, and a hint of black pepper, this dish brings bold barbecue-inspired flavors minus the excess fat. Wrapped in wholesome whole wheat tortillas and complemented by crisp shredded lettuce, juicy diced tomatoes, and creamy Greek yogurt, these wraps provide a refreshing, nutrient-packed twist on classic comfort food. Ideal for meal prep or a quick dinner idea, this easy-to-make recipe is sure to become a light and delicious family favorite. Ready in under 15 minutes of prep time, with a hands-off slow cooking process, it delivers maximum flavor with minimal effort—all while promoting healthier eating habits!
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 1 cup Low sodium chicken broth
- 4 Whole wheat tortillas
- 2 cups Shredded lettuce
- 1 cup Diced tomatoes
- 0.5 cup Greek yogurt
Instructions
Preheat the oven to 300°F (150°C).
In a small bowl, mix together smoked paprika, garlic powder, onion powder, ground black pepper, and salt.
Rub the spice mixture evenly over the pork tenderloin.
Heat olive oil in a large ovenproof pot over medium-high heat. Sear the pork tenderloin on all sides until browned, about 4 minutes per side.
Remove the pork from the pot and set aside. Add chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
Return the pork to the pot. Cover with a lid and transfer to the preheated oven.
Cook in the oven for 3 to 4 hours, or until the pork is very tender and can be easily shredded with a fork.
Remove the pork from the pot and let it cool slightly before shredding with two forks.
To assemble the wraps, lay each whole wheat tortilla flat and spread 2 tablespoons of Greek yogurt over each one.
Layer the shredded pork, shredded lettuce, and diced tomatoes evenly onto each tortilla.
Roll up the tortilla tightly to enclose the filling. Cut in half if desired and serve immediately.
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 4900 mg | 213% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 15.3 g | ||
| Protein | 143.2 g | 286% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 432 mg | 33% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3655 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
