Leftover Pork Roast BBQ Wrap Recipe

Shredded leftover pork roast: This is the star of the dish, providing a rich and savory base.

BBQ sauce: Adds a smoky, tangy flavor that complements the pork perfectly.

Tortillas: Used to wrap all the delicious ingredients together.

Coleslaw mix: Provides a fresh, crunchy contrast to the rich pork and sauce.

Olive oil: Used to heat the pork and sauce mixture in the skillet.

To ensure your tortillas are pliable and easy to wrap, warm them in a skillet for about 30 seconds on each side or wrap them in a damp paper towel and microwave for 15-20 seconds. This will prevent them from tearing when you add the pork mixture and coleslaw mix.

• shredded leftover pork roast - Substitute with shredded chicken: Shredded chicken provides a similar texture and can easily absorb the flavors of the bbq sauce.

• shredded leftover pork roast - Substitute with shredded beef: Shredded beef offers a hearty and rich flavor that pairs well with bbq sauce.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor profile that complements the shredded meat.

• bbq sauce - Substitute with salsa: Salsa adds a fresh and tangy flavor, giving the wrap a different but delicious twist.

• large tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer a healthier alternative with a similar texture.

• large tortillas - Substitute with lettuce leaves: Lettuce leaves provide a low-carb option and add a refreshing crunch to the wrap.

• coleslaw mix - Substitute with shredded lettuce: Shredded lettuce offers a similar crunch and can be easily dressed with a light vinaigrette.

• coleslaw mix - Substitute with sliced bell peppers: Sliced bell peppers add a sweet and crunchy element to the wrap.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and is equally healthy for cooking.

• olive oil - Substitute with coconut oil: Coconut oil provides a subtle sweetness and is a good alternative for cooking.

• Allow the shredded pork roast mixture to cool completely before storing. This helps to prevent condensation, which can make your wraps soggy.

• For short-term storage, place the cooled pork mixture in an airtight container and refrigerate. It will stay fresh for up to 3-4 days.

• If you plan to store the wraps for longer, consider freezing. Portion the pork mixture into individual servings and place them in freezer-safe bags or containers. Label with the date for easy tracking.

• When freezing, avoid adding the coleslaw mix to the wraps. The coleslaw can become watery and lose its crunch. Instead, store the coleslaw mix separately in the refrigerator and add it fresh when you're ready to eat.

• To reheat the frozen pork mixture, thaw it in the refrigerator overnight. Once thawed, reheat in a skillet over medium heat until warmed through, or use a microwave for a quicker option.

• Warm the tortillas separately in a skillet or microwave before assembling the wraps. This ensures they stay soft and pliable.

• Assemble the wraps just before serving to maintain the best texture and flavor. Place the reheated pork mixture onto the tortillas, top with fresh coleslaw mix, and wrap up tightly.

• For an added burst of flavor, consider adding a squeeze of lime juice or a sprinkle of fresh herbs like cilantro before wrapping.

• Preheat your oven to 350°F (175°C). Wrap each bbq wrap in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 15-20 minutes, or until thoroughly warmed.

• For a quicker method, use a microwave. Place the bbq wrap on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy exterior, use a skillet. Heat a non-stick skillet over medium heat and place the bbq wrap seam side down. Cook for 2-3 minutes on each side, or until the tortilla is golden and the filling is hot.

• For an air fryer, preheat to 350°F (175°C). Place the bbq wrap in the basket and cook for 5-7 minutes, flipping halfway through to ensure even heating and a crispy texture.

• To retain the freshness of the coleslaw mix, consider reheating the bbq wrap without it. Add the coleslaw mix fresh after reheating the wrap using any of the above methods.

• Skillet: Used to heat the olive oil and cook the shredded pork with BBQ sauce until heated through.

• Spatula: Handy for stirring and mixing the pork and BBQ sauce in the skillet.

• Microwave: An optional tool for warming the tortillas quickly.

• Tongs: Useful for handling the tortillas when warming them in a skillet.

• Cutting board: Provides a surface to shred the leftover pork roast if it isn't already shredded.

• Knife: Essential for shredding the leftover pork roast if needed.

• Measuring cups: Used to measure out the shredded pork roast and BBQ sauce accurately.

• Serving spoon: Ideal for scooping the pork mixture onto each tortilla.

• Plate: Used to assemble the wraps and serve them.

Prepare ingredients in advance: Shred the pork roast and mix with bbq sauce the night before.

Use pre-made coleslaw mix: Save time by using a store-bought coleslaw mix instead of making it from scratch.

Warm tortillas together: Heat all tortillas at once in the microwave, wrapped in a damp paper towel.

One-pan cooking: Cook the pork mixture and warm the tortillas in the same skillet to reduce cleanup time.