Bulgogi Pulled Pork Wraps
with Sesame Slaw & Cucumber
Savory, sweet, with a dash of heat—bulgogi pulled pork has it all. Here it stars in lunch-friendly wraps that come together in just 10 minutes. You'll warm up pork with bulgogi sauce, peach jam, and gochujang sauce, then pile it into soft tortillas with sesame slaw and fresh cucumber. Looking for a lightning-speed lunch that packs a flavor punch? Bulgogi does it best!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Lemon
1 unit
Cucumber
8 ounce
Pulled Pork
1 ounce
Gochujang Sauce
(ContainsSoy, Wheat)1 unit
Peach Jam
4 ounce
Bulgogi Sauce
(ContainsSoy, Wheat)1 tablespoon
Sesame Oil
4 tablespoon
Mayonnaise
(ContainsEggs)4 ounce
Red Cabbage & Carrot Mix
2 unit
Flour Tortillas
(ContainsSoy, Wheat)Not included in your delivery
¼ teaspoon
Sugar
Kosher Salt
Pepper
Wash and dry produce. Halve lemon. Thinly slice cucumber into rounds.
Place pork* in large microwave-safe bowl. Stir in bulgogi sauce, jam, gochujang sauce, and 2 TBSP water (4 TBSP for 4 servings). Cover bowl with plastic wrap and poke a few holes in wrap; microwave for 4 minutes. Discard plastic wrap (watch out for steam!).
Meanwhile, in a medium bowl, combine red cabbage and carrot mix, mayonnaise, half the sesame oil (add more to taste if you like—we sent more), juice from one lemon half (two halves for 4 servings), ¼ tsp sugar (½ tsp for 4), a pinch of salt, and pepper
Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Lay tortillas on a clean work surface. Divide pork filling, a few cucumber slices (we used 3-5 slices), and as much slaw as you like between tortillas. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
Halve wraps on a diagonal; divide between plates. Serve any remaining slaw and cucumber on the side.