| 11 | 25 | 398 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 1 cup | Greek yogurt, plain, fat-free |
| 2 tbsp | Lime juice (fresh) |
| 1 tsp | Lime peel (zest) |
| 1 tsp | Chili powder |
| 1 tbsp | Canola oil |
| 500 gm | Pork Chop (thin boneless; cut into thin strips) |
| 1 small | Red onion (cut into thin strips) |
| 1/2 medium pepper(s) | Red bell pepper (seeds removed, cut into thin strips) |
| 1/2 medium pepper(s) | Green bell pepper (seeds removed, cut into thin strips) |
| 1 mango | Mango (cut into thin strips) |
| 4 small tortilla(s) | Whole wheat tortilla (6 inch; lowes sodium possible) |
In a bowl or glass measuring cup, whisk together the yogurt, lime juice, lime zest, and chili powder. Store in refrigerator until ready to serve.
In a large non-stick skillet, warm canola oil over high heat. Add pork strips and cook for 5-7 minutes, stirring frequently. Remove and set aside.
In the same skillet, sauté the onion and bell peppers, for about 5 minutes.
Return the pork to the skillet. Add mango; sauté 1 minute.
To serve, divide the pork mixture evenly between tortillas. Add 2 tbsp (25 mL) of the chili yogurt sauce and roll tortilla burrito-style.
| Fruit | 0.6 |
| Grain | 0.9 |
| Milk Alternative | 0.3 |
| Vegetables | 0.6 |
