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Use leftover pork from your Sunday roast for a speedy weeknight dinner.

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  • 4 Dempster’s® 100% Whole Wheat 7” tortillas, warmed
  • 1/2 lb (250 g) sliced cooked pork
  • 2 tbsp (30 mL) hoisin sauce
  • 1 medium carrot, shredded
  • Fresh cilantro sprigs (optional)


Place sliced pork along centre of each tortilla, leaving a small border at each end; drizzle with hoisin sauce. Top with carrot, and cilantro sprigs (if using). Fold up bottom of tortilla over filling, then fold in sides and roll up tightly.

Tip: These wraps are also delicious with sliced Chinese barbecue-style pork, which is available at Asian supermarkets.

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