BBQ Pork Wrap

Pull any excess fat from the pork tenderloin and place it on a baking sheet. Season with a ¼ teaspoon of kosher salt and black pepper to taste. Spread ½ of the BBQ sauce over top (about ½ cup), place in the oven and roast for 8 minutes. After that time, roll it over, add the remaining BBQ sauce and bake for another 8 - 10 minutes or until it’s just cooked through. Medium is good for pork tenderloin, it can be a little pink inside (roughly 150 degrees if you measure it).

Mince the garlic very finely or grate on a microplane. Chop the cilantro leaves and stems finely; chop the green onion. Place all in a bowl. Add the sour cream, mayo, zest and juice of the lime, green onion, and a pinch of salt and pepper. Whisk and refrigerate.

Wash, dry and chop the lettuce. Dice or slice the tomato. Dice the mango. Drain the beans and toss these ingredients together. Measure the cheese, add it too.

Coarsely crumble a few cups of tortilla chips, if using.

Lay a lavash wrap on a work surface so that the longer side is horizontal in front of you and add about 1 - 2 cups of the salad greens mixture, followed by a generous drizzle of the ranch dressing.

Slice the mushrooms and arrange on top. Place on the salad mixture.

When the pork is done, let it cool slightly, and slice into thin pieces or dice into small cubes (the cubes are slightly easier to eat without the wrap falling apart, but the slices are faster and look nice - your call).

Place on the salad mixture.

Roll the lavash upwards tightly and allow the wrap to rest on its seam; repeat with the rest. Then, cut the wraps in half.