Barbecued Pork Wrap With Corn And Basil Recipe

This is a perfect barbecued pork wrap with corn and basil that you can cook in the summer when you've got friends round. Or you could change the recipe slightly so instead of using the barbecue you put the pork under the grill.

Prep: 20mins Cook: 20mins Serves: 4

Ingredients

4 6-ounce (168g) pork chops, about 3/4-inch thick
Salt and pepper
6 tablespoons barbecue sauce, divided
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon paprika, ideally smoked paprika
1 head of romaine or cos lettuce leaves, shredded
1 cobs worth of corn
1/2 cup (7g) fresh basil, chopped
1/4 cup (37.5g) feta cheese, crumbling
4 spring onions, thinly sliced
4 9 to 10-inch flour tortillas

Directions

Prepare a barbecue grill to medium-high heat and lightly oil. Season pork with salt and pepper and grill each side for 2 minutes. Use 2 tablespoons of the barbecue sauce to brush both sides of the chops and continue to cook until internal temperature reaches 65°C, about 2 minutes per side. Remove chops from grill and let rest 3 minutes.

Meanwhile, in a small bowl, whisk together oil, vinegar, and paprika. In a large bowl, combine lettuce, corn, basil, feta, and spring onions. Add dressing and toss. Add salt and pepper to taste.

Thinly slice pork. Heat a large frying pan over medium heat. Place a tortilla in the frying pan and cook until warm and softened, about 30 seconds per side. Transfer to a work surface and arrange 1/4 of salad mixture in a line across the tortilla, stopping about 2 inches short of one edge. Top with 1/4 of the pork. Fold one side of the tortilla up and over the fillings, tucking the fillings in tightly, then fold in the 2-inch edge. Continue rolling the tortilla toward the other side, securing it with a toothpick if necessary.

Repeat with the remaining tortillas. Serve with the remaining barbecue sauce on the side for dipping.