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BBQ Pork Wrap

Active Time: 15 minutes
Total Time: 20 minutes
  • Super Fast
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Why we love it:

If you’ve made the Southwest Salad (originally published in the same meal plan as this dish), you’ll find the ingredients are similar but put together in a totally different way. That means a smaller shopping list, easy nights in the kitchen, and nothing wasted but you still get two amazing and flavorful dinners!


  • 1 Pork Tenderloin
  • 1 teaspoon Kosher Salt (divided)
  • 1 cup BBQ Sauce
  • 1 clove Garlic
  • 2 Tablespoons Cilantro (chopped leaves)
  • 3 Green Onions
  • 14 cup Sour Cream (plus 2 Tablespoons)
  • 2 Tablespoons Mayonnaise
  • 1 Lime (about 1 teaspoon of zest and 1 Tablespoon juice)
  • 4 cups Romaine Lettuce (shredded or chopped)
  • 1 Roma Tomato
  • 1 Mango
  • 1 15-ounce can Black Beans
  • 1 cup Pepper Jack Cheese (shredded, or use cheddar or mexican blend)
  • Tortilla Chips (store bought, optional)
  • 4 Lavash Wrapss (or tortillas or other flatbread)

Cooking Instructions

  • 2. PORK

    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.

  • 7. SERVING

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

Check out our new features!


    use GF wraps
    use DF yogurt or sour cream, or sub for hummus
  • PORK:
    make with chicken breast or flank steak or chicken sausages
    omit and use a honey mustard or balsamic vinegar while baking
  • BEANS:
    any variety tastes good, omit if allergic
    depending on what’s in the fridge, adding roasted zucchini, cauliflower, mushrooms, corn, eggplant, peppers, all work wonderfully
  • MANGO:
    bell pepper, pineapple, cucumber, avocado, or jicama give the same sweet juicy note
    if hard to find use any flatbread you can wrap - a flat, plain pizza base is good, as is focaccia or naan, or stuff everything into a pita pocket
    use leftover chicken, pork, shrimp, or steak from another meal

Prep Ahead & Use It Up

  1. Roast pork ahead. Serve cold or reheat before wrapping
  2. Make cilantro lime sauce
  3. Dice mango – store in an airtight container for up to 48 hours
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