Southwest Pork Lettuce Wraps -

5 from 3 votes

Southwest Pork Lettuce Wraps

Filled with thinly sliced, marinated pork loin, grilled corn and chopped peppers, these Southwest Pork Lettuce Wraps make for a tasty gameday appetizer or meal!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Keyword: grilled, lettuce wrap, pork, southwestern

Servings: servings

Calories: 418kcal

Author: David

Ingredients

For the Southwest Sauce

16 oz. sour cream
2 Tbsp minced red onion
½ tsp minced garlic
1 tsp chili powder
½ tsp cayenne pepper
½ tsp cumin
¼ tsp salt
2 Tbsp buttermilk
2 Tbsp chopped cilantro
1 tsp lime juice

For the Lettuce Wraps

6 ears corn husks and silk removed
2 Tbsp olive oil
1 22-oz. AdapTable® Garlic & Bell Pepper Marinated Loin Filet
1 head Bibb lettuce rinsed and leaves separated
1 15-oz. can black beans, drained and rinsed
1 red bell pepper seeded and chopped
¾ cup Cotija cheese can substitute feta cheese if Cotija is not available

Instructions

For the Southwest Sauce

Using a medium mixing bowl, add all of the sauce ingredients; stir until well combined. Cover and refrigerate until needed. (Tip: This sauce tastes great when you first mix it, but it will taste even better if you have the chance to mix it the day before and let it rest in the refrigerator overnight!)

For the Lettuce Wraps

Preheat grill to medium-high heat.
Brush corn with olive oil; set aside.
Grill pork loin filet, turning occasionally, for 30-35 minutes or until internal temperature reaches 145° F.
After pork has been on grill for ~15 minutes, place corn on grill. Grill corn, turning occasionally, for 15-20 minutes, or until lightly charred.
Remove pork and corn from grill. Let pork rest for 3-5 minutes before slicing.
Slice corn off of cobs and thinly slice pork loin.
Assemble wraps by topping each lettuce leaf with black beans, corn, red bell pepper, sliced pork and Cotija cheese. Before serving, drizzle sauce on top of wraps.

Nutrition