• 62g plain tortilla wrap Plain Tortilla Wrap
• 120g Pork Tenderloin Pork Tenderloin, roasted
• 20g sweet chilli sauce Sweet Chilli Sauce
• 40g red cabbage Red Cabbage, raw
• 40g spinach Spinach, raw
• 20g mixed salad leaves Mixed Salad Leaves

1. 1

   Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.

2. 2

   Warm or toast the tortilla wrap.

3. 3

   Spread with the sweet chilli, then layer the leaves, red cabbage, spinach and pork tenderloin.

4. 4

   Roll tightly (or close), cut in half and serve — or wrap in foil for an on-the-go lunch.

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