Ingredients
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½ pound cooked pork roast, shredded
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2 (10 inch) flour tortillas
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¼ cup barbeque sauce
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4 slices Cheddar cheese, halved
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½ small onion, thinly sliced into rings
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salt and ground black pepper to taste
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
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Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.
Nutrition Facts (per serving)
| 668 | Calories |
| 29g | Fat |
| 50g | Carbs |
| 50g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 668 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 15g | 74% |
| Cholesterol 142mg | 47% |
| Sodium 1212mg | 53% |
| Total Carbohydrate 50g | 18% |
| Dietary Fiber 3g | 10% |
| Total Sugars 11g | |
| Protein 50g | 99% |
| Vitamin C 2mg | 2% |
| Calcium 514mg | 40% |
| Iron 4mg | 23% |
| Potassium 730mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
