Chipotle Pork and Avocado Wrap

Chipotle Pork and Avocado Wrap
From Cooking Light

Make this dish using leftover pork from the Crockpot Chipotle Pork Tenderloin For a bit more spice in your wrap, add another teaspoon of chipotle chiles to the avocado spread.

1/2 cup mashed peeled avocado
1 1/2 tablespoons low-fat mayonnaise (canola oil based ,such as Smart Balance)
1 teaspoon fresh lime juice
2 teaspoons chopped canned chipotle chiles in adobo sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
4 (8-inch) Whole wheat tortillas
1 1/2 cups Crockpot Chipotle Pork Tenderloin (about 8 ounces)** see recipe below
1 cup shredded iceberg lettuce (or angel hair cabbage)
1/4 cup bottled salsa (no added sugar)

Combine the first 7 ingredients, stirring well.
Warm tortillas according to package directions. Spread about 2 tablespoons avocado mixture over each tortilla, leaving a 1-inch border. Arrange Crockpot Chipotle Pork Tenderloin down center of tortillas. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.

Yield: 4 servings (serving size: 1 wrap)CALORIES 239 (22% from fat); FAT 5.8g (satfat 1.3g, monofat 2.8g, polyfat 0.7g); PROTEIN 13.9g; CARBOHYDRATE 32.8g; FIBER 2.6g; CHOLESTEROL 29mg; IRON 1mg; SODIUM 683mg; CALCIUM 27mg; Cooking Light, SEPTEMBER 2004

**Crockpot Chipotle Pork Tenderloin
1 pork tenderloin, 1.5 to 2 pounds
1 14 oz. can diced tomatoes with green chilies
2 cups Chipotle salsa
1/2 cup chopped onion

Place pork in crockpot; sprinkle with onions, add canned tomatoes and chiles, and top with the chipotle salsa. Cook on Low 8 hours. Meat will be extremely tender!