Chipotle Pork and Avocado Wrap

Steps

1. 1

   Prepare the pork

   • Remove the pork tenderloin and slice it crosswise into ¼-inch-thick slices.
   • Pat the slices dry with paper towels to remove excess moisture—this helps them brown better.
   • Season both sides generously with kosher salt and freshly ground black pepper.
   • Set aside on a plate.
2. 2

   Make the chipotle-lime seasoning paste

   • In a small bowl, finely mince 2 chipotle peppers from the can.
   • Add 2 tbsp of adobo sauce from the same can, juice from 2 fresh limes (about 3 tbsp), 3 cloves of minced garlic, 1 tsp ground cumin, ¼ tsp salt, and a pinch of black pepper.
   • Stir until well combined.
   • This paste will be added to the pork in the final minute of cooking.
3. 3

   Sauté the pork in batches

   • Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until it shimmers.
   • Place about half of the seasoned pork slices in the skillet without overlapping them (work in 2 batches to avoid crowding).
   • Sauté for 3–4 minutes without moving the meat—this develops a golden, flavorful crust.
   • Flip each slice and cook the second side for 3–4 minutes until golden brown.
   • The internal temperature should reach 145°F (63°C).
   • Transfer the cooked pork to a plate.
   • Repeat with the remaining pork slices using the hot skillet (no need to add more oil).
   • Once all pork is cooked, return all pieces to the skillet.
   • Pour the chipotle-lime seasoning paste over the pork, toss to coat, and cook for 1 minute until fragrant.
   • Remove from heat.

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   Ready when: Pork is golden brown on both sides and internal temperature reaches 145°F (63°C)

   Tip: Don't move the pork around while it cooks—letting it sit undisturbed for the first few minutes develops a flavorful, golden crust

4. 4

   Prepare fresh vegetables

   • Finely chop ¼ cup fresh cilantro and set aside.
   • Thinly slice ½ medium red onion into ⅛-inch slices.
   • Roughly chop 2 cups romaine lettuce.
   • Dice 1 medium tomato into ½-inch pieces.
   • Arrange all vegetables in separate small bowls for easy assembly.
5. 5

   Make the avocado spread

   • Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a small bowl.
   • Squeeze a little fresh lime juice over it to prevent browning.
   • Mash with a fork until mostly smooth with some small chunks remaining—chunky is better than completely smooth.
   • Season with a pinch of kosher salt to taste.
6. 6

   Warm the tortillas

   • Stack all 4 flour tortillas and wrap them in a damp paper towel.
   • Microwave for 30 seconds until warm and pliable.
   • Alternatively, warm each tortilla in a dry skillet over medium heat for 20–30 seconds per side, or hold each one briefly over a gas flame for 10–15 seconds per side (this method gives the best flavor).
   • Once warm, wrap the tortillas in a clean kitchen towel to keep them warm until assembly.
7. 7

   Assemble the wraps

   • Place a warm tortilla flat on a cutting board.
   • Spread about 2–3 tbsp of the mashed avocado across the center of the tortilla, leaving about ½ inch at the edges.
   • If using sour cream, add about 1 tbsp dolloped on top of the avocado.
   • Layer the chopped lettuce, sliced red onion, diced tomato, and fresh cilantro over the avocado.
   • Top with about ¼ cup of the warm chipotle pork.
   • Fold the bottom edge of the tortilla up over the filling, then fold in the left and right sides, tucking them under slightly.
   • Roll the wrap away from you, keeping the sides tucked in as you roll.
   • Place seam-side down on a cutting board.
   • Repeat with the remaining 3 tortillas and fillings.
   • Cut each wrap diagonally in half for easier serving and a more attractive presentation.
   • Serve immediately while the pork is warm.

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   Tip: Avoid overfilling the wraps or they'll be too difficult to roll and more likely to tear—aim for less than ¼ cup total filling per wrap