Ingredients

• 1 tbsp olive oil
• 1 red onion
• thinly sliced
• 1 red pepper
• thinly sliced
• 1–2 garlic cloves
• finely chopped
• 250g/9oz leftover cooked pork
• thinly sliced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chilli powder (add more if you enjoy spicy food)
• 2 tomatoes
• roughly chopped
• 4 soft wholemeal wraps
• 4 tbsp soured cream
• ¼ head iceberg lettuce
• finely shredded
• ¼ cucumber
• thinly sliced
• sea salt and freshly ground black pepper

Directions

• Heat a large frying pan until medium hot
• add the oil
• red onion and pepper and stir well. Fry for 2–3 minutes
• until just softened.
• Turn up the heat and add the garlic
• cooked pork
• cumin
• coriander and chilli powder
• stirring well. Fry over a high heat until the pork is crisp around the edges and the vegetables are just tender. Add the tomatoes and cook for another couple of minutes
• until they have just broken down. Season well with salt and pepper.
• Heat the wraps according to packet instructions
• then divide between the serving plates. Spoon the pork mixture into the centre of the wraps
• then dollop a little sour cream along the top. Finish with a handful of lettuce and cucumber
• then roll up and serve straightaway.