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MALAYSIAN WRAPS

List of Ingredients







1 (3/4 lb) teriyaki marinated pork tenderloin
1/2 cup extra chunky peanut butter
1/3 cup rice wine vinegar
1/3 cup teriyaki sauce
1/3 cup water
2 tablespoons sugar
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 teaspoon red pepper
1 tablespoon sesame oil
1 large red bell pepper, diced
1 medium-sized red onion, quartered and cut into thin slices
4 cups refrigerated finely shredded coleslaw mix
1/2 cup chopped fresh cilantro
6 (10-inch) flour tortillas
6 large red leaf lettuce leaves


Recipe



Grill pork tenderloin, covered with grill lid, over medium heat (300° to 350°) about 25 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning occasionally. Process peanut butter and next 7 ingredients in a blender until smooth; set aside. Heat sesame oil in a large, deep nonstick skillet over medium-high heat; add red bell pepper and onion and saute 3 minutes. Stir in coleslaw mix, saute 3 minutes or until crisp-tender. Stir in reserved peanut sauce, pork and cilantro; cook, stirring constantly, until mixture is hot. Heat tortillas according to package directions. To assemble each wrap, center a lettuce leaf on a warmed tortilla with top of lettuce extending a little over top of edge of tortilla. Spoon one-sixth of warm filling lengthwise down center of lettuce. Fold over sides into a cone shape, enclosing filling. Garnish with fresh cilantro, if desired. Yield: 6 servings.