Thai Pork Wraps

• 2 tablespoons vegetable oil
• 3/4 lb boneless pork chop, cut with the grain, into 1/4 x 2-inch strips
• 1 (16 ounce) bag coleslaw mix
• 2 cups shredded carrots
• 1 bunch scallion, trimmed and thinly sliced
• 4 garlic cloves, chopped
• 1/2 cup sweet red chili sauce (such as Thai Kitchen)
• 10 large leaves bibb lettuce
• 1/2 cucumber, seeded, peeled and cut into matchsticks
• of fresh mint
• lime wedge

1. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pork and cook for 3 minutes until cooked through. Remove to plate and keep warm. Add remaining tablespoon oil, the cole slaw mix, carrot, scallion and garlic. Cook 6 to 7 minutes, stirring occasionally, until tender. Stir in sweet chili sauce and reserved pork and heat through.
2. To serve, place about 1/2 cup filling in center of each lettuce leaf. Add some cucumber and mint. Spritz with lime, roll up and serve.
3. Note: Can also be served wrapped in rice flour tortillas.

vegetable oil, boneless pork chop, coleslaw mix, carrots, scallion, garlic, sweet red chili sauce, bibb lettuce, cucumber, mint, lime wedge

Taken from www.food.com/recipe/thai-pork-wraps-416224 (may not work)