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Bulgogi Pulled Pork Wraps

Bulgogi Pulled Pork Wraps

with Sesame Slaw & Cucumber

10-MIN LUNCH
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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!

Tags:Easy CleanupGood Climate Score
Allergens:SoyWheatEggs

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories970 kcal
Fat58 g
Saturated Fat15 g
Carbohydrate83 g
Sugar38 g
Dietary Fiber4 g
Protein27 g
Cholesterol120 mg
Sodium2520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Plastic Wrap
Medium Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Wash and dry produce. Halve lemon. Thinly slice cucumber into rounds.

2

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!).

3

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

4

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.

5

Halve wraps on a diagonal; divide between plates. Serve any remaining slaw and cucumber on the side.