/ Source: TODAY
Servings: 2
INGREDIENTS
- 1/4 cup mayonnaise
- 1/4 cup grainy mustard
- 2 tablespoons honey
- Juice of 1 lemon
- Pinch sugar
- 2 tablespoons cider vinegar
- 1/2 head Chinese cabbage, such as Napa or Savoy, julienned
- 2 Macintosh apples, cored and sliced thin, skin on
- 1/2 red onion, julienned
- 1 carrot, julienned
- 1/2 bunch fresh chives, snipped in 1-inch pieces
- Salt and freshly ground black pepper
- 2 (10-inch) whole-wheat flour tortillas
- 4-ounces pulled barbecued pork, dressed with barbecue sauce
- 1/4 bunch watercress, trimmed
DIRECTIONS
In a food processor, combine the mayonnaise, mustard, honey, lemon juice, sugar and cider vinegar. Pulse a few times until well blended. Put the cabbage, apples, onions, carrot and chives in a large mixing bowl. Fold the dressing into the slaw, season with salt and pepper. Refrigerate.
Lay the tortillas on a flat surface. Divide the pork down the center of each. Spread a generous spoonful of apple slaw on top of the pork then a few pieces of watercress on top of that. Fold the bottom of the tortilla up so the filling won’t fall out the bottom. Fold in the left side of the tortilla over the ingredients. Tuck and roll until you reach the end.