Crispy Pulled Pork and Green Pepper Wraps with Spicy Yogurt
Savory pulled pork and tender green peppers seasoned with fajita spices, wrapped in flour tortillas with melted cheddar cheese and pan-fried until golden and crispy. The spicy yogurt sauce adds a cool, tangy contrast that balances the heat from the fajita seasoning. Perfect for a quick weeknight dinner or casual lunch when you want something hearty and satisfying. The combination of textures from the crispy exterior and tender filling makes these wraps particularly appealing.
Ingredients
- 1 unit Long Green Pepper, halved, cored, cut lengthwise into 1/2-inch stripsBell Pepper1:1vegetarian
same flavor profile
- 4 tablespoon Yogurt
- 1 teaspoon Hot Sauce
- 8 ounce Pulled Pork, shredded into smaller pieces
- 1 tablespoon Fajita Spice BlendChili Powder + Cumin1 tsp eachvegetarian
similar heat and flavor
- 2 unit Flour Tortillas
- ½ cup Cheddar Cheese
- 1 tablespoon Cooking Oil
- Salt
Instructions
- 1
Wash and dry produce
- 2
Halve, core, and cut green pepper lengthwise into 1/2-inch-thick strips
- 3
Combine yogurt and hot sauce in a small bowl, add water 1 teaspoon at a time until mixture reaches drizzling consistency, season with salt
- 4
Place pulled pork in a large bowl and shred into smaller pieces using 2 forks
- 5
Heat a large drizzle of oil in a large pan over medium-high heat
- 6
Add pulled pork and green pepper, season with fajita spice blend, cook stirring occasionally until green pepper is tender and pulled pork is warmed through
- 7
Turn off heat, transfer mixture to a plate, wipe out pan and let cool slightly
- 8
Place tortillas on clean work surface, add pulled pork mixture to bottom third of each tortilla, top with cheddar
- 9
Fold up bottom side over filling, fold left and right sides toward filling, roll up starting with filled sides to form wraps
- 10
Heat a drizzle of oil in same pan over medium heat
- 11
Add wraps and cook until tortillas are golden
- 12
Halve wraps on diagonal, divide between plates, serve with spicy yogurt sauce on the side
Tips
You may need to work in batches when cooking wraps, adding oil between batches and adjusting heat as needed depending on pan size.
Add water gradually to yogurt sauce to achieve perfect drizzling consistency without making it too thin.
Let the pan cool slightly after cooking filling to prevent tortillas from burning when you cook the wraps.
Good to Know
Refrigerate assembled wraps up to 2 days. Reheat in dry skillet over medium heat.
Prepare filling and sauce up to 1 day ahead. Assemble and cook wraps just before serving.
Serve immediately while wraps are crispy and warm with sauce on the side.
Common Mistakes
Don't overfill tortillas to avoid bursting when rolling.
Cook wraps over medium heat to avoid burning tortillas before filling warms through.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
similar heat and flavor
FAQ
Can I use leftover rotisserie chicken instead of pulled pork?
Yes, shred the chicken and follow the same cooking method. The flavor will be milder but equally delicious.
How long do the wraps keep in the refrigerator?
Store assembled wraps up to 2 days refrigerated. Reheat in a dry skillet over medium heat until warmed through.
Can I make these wraps vegetarian?
Replace pulled pork with seasoned black beans or jackfruit. Use the same spices and cooking method for best results.