Pork Wraps With Fresh Tomatillo Salsa

• 2 large tomatillos
• 1/2 cup chopped cucumber
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt, divided
• 1 garlic clove, peeled
• Cooking spray
• 1 pound boneless pork cutlets, cut into thin strips
• 1 teaspoon ground cumin
• 2 medium poblano chiles, stemmed, seeded, and cut into thin strips
• 1 medium onion, vertically sliced
• 4 (8-inch) gluten-free tortillas
• 1/2 cup light sour cream

1. Discard husks and stems from tomatillos. Place tomatillos, cucumber, cilantro, lime juice, 1/4 teaspoon salt, and garlic in a blender. Process until finely chopped, and set aside.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with cumin. Add pork to pan; cook 3 minutes or until no longer pink in center, stirring occasionally. Remove from pan; keep warm.
3. Recoat pan with cooking spray; add chiles and onion. Coat vegetables with cooking spray; cook 4 minutes or until onion begins to brown, stirring frequently.
4. While vegetables cook, warm tortillas.
5. Return pork to pan; add remaining 1/4 teaspoon salt, and cook 30 seconds or until pork mixture is thoroughly heated, stirring constantly.
6. Divide pork mixture evenly among tortillas. Top each with about 1/3 cup salsa; roll up. Serve with sour cream.
7. Since gluten-free tortillas are stored in the refrigerator, they'll need to be warmed to prevent breaking. Steam them by placing each tortilla on a splatter guard set over a pan of simmering water. Cover with a lid, and heat about 5 to 10 seconds or until they're soft and pliable. They're best when filled and eaten immediately after steaming.

tomatillos, cucumber, fresh cilantro, lime juice, salt, garlic, cooking spray, pork cutlets, ground cumin, poblano chiles, onion, tortillas, light sour cream

Taken from www.myrecipes.com/recipe/pork-wraps-tomatillo-salsa (may not work)