Yield: 4 servings Calories: 290 Sodium: 580 mg Fat: 8 g Fiber: 3 g Protein: 17 g Cholesterol: 40 mg
2 cups reserved Pork, Idaho® Potato and Anaheim Chili Pepper Stew
4 eight-inch (burrito-sized) flour tortillas
2 cups shredded lettuce
1/2 cup light sour cream
1 medium lime, quartered
1/4 cup chopped cilantro
Place the reserved stew in a microwave safe bowl, cover and microwave on high setting 2 minutes or until thoroughly heated. Using a fork, shred the pork pieces and slightly mash the potatoes, gently stir to blend.
Warm tortillas according to package directions. Place 1/2 cup of the shredded lettuce into the center of one warm tortilla; top with 1/2 cup of the stew mixture, and 2 tablespoons sour cream. Squeeze 1 lime wedge evenly over all and sprinkle with 1 tablespoon cilantro. Roll up the tortillas, folding in one end to keep the filling inside. Repeat with remaining tortillas.