Thai Pork Wraps Recipe

Thai Pork Wraps

For those of  you  who have ever changed your eating habits from one way of eating to a  drastically  different way of eating, you know what I mean when I say, “It sucks”.  However, as big of a pain in the fanny as it has been, it has been SO worth it! I feel so much better lately, and I couldn’t be more thrilled. The downside to eating gluten free is that just  because a food item  is gluten free, it doesn’t make it “healthy”. I have spent the last five years being super careful about what foods I would or wouldn’t eat, watching my nutrient ratios like a hawk and being very leery indeed of eating too much fat.  This gluten free way of life has definitely been a challenge in a few of these areas. I’ve had to come to grips with the fact that my nutrient ratios are going to be different, and that it’s okay. I’ve also had to let go of some things and learn, err I mean, re-learn how to roll with the punches a little bit (not something I enjoy too terribly much…I much prefer to have control over the situation…at least when it comes to what I’m gonna be eating).

So, the other night when I was surfing the web for something to make for dinner that would be tasty, healthy AND gluten free…I ran across this recipe.  YUM…I’m just sayin’. Try them out and see what you think, we gave them two thumbs way up!  Of course, it should be noted that my son, Tyler (whom I frequently call Ty) was totally loving that they are called Thai Pork Wraps…kept trying to convince all his siblings that they were all his, the name of the recipe even said so!  Lol, man I love my kiddos, they keep me laughing…not to mention, on my toes! 😉

Thai (Or at Our House, Ty’s) Pork Wraps

  • 1  tablespoon coconut oil
  • 3/4  pound  boneless pork chops, cut with the grain, into 1/4″ strips
  • 3 1/3 cups shredded cabbage or pre-bagged coleslaw mix
  • 2  cups  shredded carrot
  • 1  bunch green onions, washed, trimmed and thinly sliced
  • 4  cloves garlic, minced
  • 1/2  cup gluten free sweet red chili sauce
  • 10  large Bibb lettuce leaves, washed and dried
  • 1/2  cucumber, seeded, peeled and cut into matchsticks
  • Fresh mint and lime wedges


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 the cabbage or coleslaw mix, carrot, green onions and garlic. Cook 6 to 7 minutes, stirring occasionally, until tender. Stir in sweet chili sauce and the pork and heat through.

2.  To serve, place about 1/2 cup filling in center of each lettuce leaf.  Add some cucumber and mint. Squeeze the juice from a lime wedge onto each one, roll up and serve.

A couple of side notes; first of all, I used coconut oil though the original recipe called for vegetable oil. However, I think that sesame oil would give it a nice flavor as well…just so ya know. Second, when I made these the other night, I used chicken instead of pork and it was yummy but I really do think pork would be just as good. Also, we did it buffet style…everyone just made their own and we ate them as we went rather than pre-making  a bunch of them. It worked out really well and as you may have gathered at this point, they were super yummy. I hope you guys like them as much as we did! Enjoy! 🙂


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