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BBQ Pork Lettuce Wraps

Scott Phillips

Yield: Makes 12 wraps

Servings: 4 to 6

For a refreshing change, skip the bun and serve barbecued pork and coleslaw wrapped in a crisp lettuce leaf. If you have pulled pork on hand, you can use that in place of the tenderloin.


  • 1-1/2 lb. leftover grilled pork tenderloin
  • 1/2 cup of your favorite barbecue sauce
  • 7 oz. (2-1/2 cups) coleslaw mix
  • 1/4 cup mayonnaise
  • 2 Tbs. pickle juice (optional)
  • 1 tsp. granulated sugar
  • Kosher salt and freshly ground black pepper
  • 1 large head green leaf lettuce, 12 leaves separated, washed, and dried
  • 1 cup corn tortilla strips or crumbled tortilla chips
  • 1 cup fresh cilantro leaves
  • Louisiana-style hot sauce, such as Tabasco, for serving

Nutritional Information

  • Nutritional Sample Size 2 wraps
  • Calories (kcal) : 360
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 85
  • Sodium (mg): 700
  • Carbohydrates (g): 24
  • Fiber (g): 2
  • Protein (g): 32


  • Cut the pork into 1/4-inch- by 1/4-inch-thick strips. Transfer to a 3-quart saucepan and stir in the barbecue sauce. Cook over low heat until warmed through, about 5 minutes.
  • Meanwhile, combine the coleslaw mix with the mayonnaise, pickle juice (if using), and sugar, and season to taste with salt and pepper.
  • Divide the pork between the lettuce leaves. Top with the coleslaw, tortilla strips, and cilantro. Serve with the hot sauce.


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