[.feature]4[.feature] italian egglife® wraps
[.feature]6[.feature] oz leftover pork tenderloin, cut into thin strips
[.feature]¼[.feature] cup water or broth
[.feature]2[.feature] tsp worcestershire sauce
[.feature]1[.feature] tsp tomato paste
[.feature]1[.feature] tsp ground cumin
salt to taste
[.feature]2[.feature] cups shredded green cabbage
[.feature]1[.feature] cup shredded carrot
[.feature]1[.feature] sweet tart apple (like honeycrisp), cut into thin matchstick strips (julienned) OR to make keto-friendlier, replace the apple with ¼ of a small/medium jicama, peeled and cut into thin matchstick strips
[.feature]2[.feature] tbsp mayonnaise
[.feature]1[.feature] tbsp dijon mustard
[.feature]1[.feature] tbsp apple cider vinegar
[.feature]1[.feature] tbsp honey
[.feature]1[.feature] tbsp fresh lemon juice
fresh ground pepper to taste.
Place water or broth, Worcestershire sauce, tomato paste, and cumin in a medium sauce pan and bring to a simmer.
Add pork and simmer on low until all liquid is absorbed; add salt to taste.
To make dressing for slaw, whisk together all ingredients. Toss dressing with slaw.
To serve, put a quarter of the slaw in an egglife italian egg white wrap, add a quarter of the pork, roll and eat!
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