Thai Pork Wraps - cooking recipe

Ingredients

2 tablespoons vegetable oil
3/4 lb boneless pork chop, cut with the grain, into 1/4 x 2-inch strips
1 (16 ounce) bag coleslaw mix
2 cups shredded carrots
1 bunch scallion, trimmed and thinly sliced
4 garlic cloves, chopped
1/2 cup sweet red chili sauce (such as Thai Kitchen)
10 large leaves bibb lettuce
1/2 cucumber, seeded, peeled and cut into matchsticks
of fresh mint
lime wedge

Preparation

In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pork and cook for 3 minutes until cooked through. Remove to plate and keep warm. Add remaining tablespoon oil, the cole slaw mix, carrot, scallion and garlic. Cook 6 to 7 minutes, stirring occasionally, until tender. Stir in sweet chili sauce and reserved pork and heat through.
To serve, place about 1/2 cup filling in center of each lettuce leaf. Add some cucumber and mint. Spritz with lime, roll up and serve.
Note: Can also be served wrapped in rice flour tortillas.