Perfectly pork

A tasty light lunch

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red pepper flakes are soothed with cool cream cheese for a tasty and healthy wrap to serve for a light lunch or supper on the patio.

Pork and veggie wraps

3 boneless pork chops (loin, sirloin or rib) 1 green pepper, cut into strips 1 red or orange pepper, cut into strips 2 portobello mushrooms, cut into slices 1 large red onion, cut into wedges, separated 2 small zucchini, thickly sliced 30 ml (2 tbsp.) balsamic vinegar 15 ml (1 tbsp.) olive oil 2 ml (1/2 tsp.) Italian seasoning 10 ml (2 tsp.) crushed red pepper flakes 4 large (25-cm/10-inch) whole-wheat tortillas 50 ml (1/4 cup) spreadable cream cheese (reduced fat) Coat a large baking pan with cooking spray.

Trim any visible fat from pork chops. Arrange chops and vegetables in a single layer on a baking pan.

In a small bowl, combine vinegar, oil, Italian seasoning and red pepper flakes. Brush mixture on both sides of pork. Broil 12 to 15 cm from heat for six to 10 minutes or until pork is browned and vegetables are crisp-tender.

Meanwhile, spread each tortilla with a layer of cream cheese.

Remove pork from oven and slice into strips. Divide pork pieces and vegetables among tortillas; wrap tightly before serving. Makes 4 servings. Nutritional information per serving: 378 calories; 14.3 g fat (4.3 g saturated fat); 125 mg cholesterol; 24 g protein; 38 g carbohydrate; 5 g fibre; 64 mg sodium.