Pork & Avocado Lime Wrap is excerpted from DESIGNED FOR ONE © 2018 by Nancy Hughes. Reproduced by permission of The American Diabetes Association. All rights reserved.
Pork and Avacado-Lime Wrap
Serves 1
- 1 (3-ounce) boneless pork loin chips
- Black pepper to taste
- 1 (8-inch) low-carb, high-fiber flour tortilla
- 1/2 avocado, roughly mashed*
- 1/2 lime, cut in 2 wedges
- 1 tablespoon chopped fresh cilantro
- 1 cup shredded romaine lettuce
- 1 1/2 tablespoons medium picante sauce
- Coat the pork with cooking spray, and sprinkle with pepper. Heat a small nonstick skillet over medium-high heat. Cook 3-4 minutes or until slightly pink in center. Place on cutting board and thinly slice.
- Heat tortilla according to package directions. Spoon mashed avocado down center of tortilla, squeeze lime wedge over avocado, top with cilantro, lettuce, pork, and picante sauce. Squeeze remaining lime wedge over all. Fold tortilla to overlap slightly. Cut in halt, if desired.
*COOK'S NOTE: To prevent the remaining avocado half from discoloring, place the avocado half in a bowl, squeeze with lemon or lime juice, cover with plastic wrap, and refrigerate overnight.
CHOICES/EXCHANGES 1 Starch, 1 Nonstarchy Vegetable, 3 Lean Protein, 1 1/2 Fat
CALORIES: 290
CALORIES FROM FAT: 140
TOTAL FAT: 15 g
SATURATED FAT: 2 g
TRANS FAT: 0 g
CHOLESTEROL: 50 mg
SODIUM: 470 mg
POTASSIUM: 807 mg
TOTAL CARBOHYDRATE: 20 g
DIETARY FIBER: 13 g
SUGARS: 2 g
PROTEIN: 27 g
PHOSPHORUS: 241 mg
