I told you in my last post that after making the Swedish Meatballs I had excess thawed ground beef and ground pork. Rather than get out more meat to use, I decided to alter the recipes I had upcoming in my meal plan to make sure everything got used up. This meal initially was supposed to be chicken and bacon fajita. Since the ground beef was used in the tetrazzini, it only followed that the ground pork was going into the next dish: the fajitas, which I am going to call wraps instead since I did not use fajita sized tortillas.
The flavor of the ground pork plus the… more pork (bacon) was delicious. This was such an easy recipe, but still had a ton of flavor packed into the tortilla.
Ground Pork and Bacon Wraps
12 oz ground pork
3 slices bacon, diced
1/2 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 1/2 cups mushrooms, chopped
1 cup cherry tomatoes, halved
4 multi-grain tortillas (I used La Tortilla Factory tortillas)
1. Heat a large skillet over medium-heat. Cook the pork until it is no longer pink in the middle. Set aside.
2. Cook the bacon until the bacon begins to release some oil. Stir in the onion and bell peppers. Cook until the onions are translucent and the bacon is crispy. Stir in the tomatoes and mushrooms and continue to cook until the mushrooms are soft.
3. Warm the tortillas. Scoop 1/4 of the mixture into each tortilla. Roll and enjoy!
* serves 4
* 1 wrap per serving
* 413 calories per serving