Brick Cheese Mexican Wrap

Prep Time: 20 minutes
Cook Time: 10 minutes
Yields: 4 servings
Difficulty Level: Intermediate


  • 1 tbsp Corn Oil
  • ½ lb. boneless, thin sliced Pork Chops
  • Salt and Pepper, to taste
  • 1 tsp Oregano Leaves, crumbled
  • 4 (8-Inch) Flour Tortillas
  • 1 cup Canned Refried Beans
  • 1 ⅓ cup Wisconsin Brick Cheese, shredded
  • 1 ripe Avocado, peeled and sliced
  • 1 ripe Tomato, thinly sliced
  • ¼ cup Canned Jalapeno Chiles, drained
  • Romaine Lettuce, shredded
  • Cilantro, minced
  • ¼ cup Salsa of Choice
  • ¼ cup Mayonnaise


  1. Heat oil in heavy skillet over medium-high heat. Quickly saute pork chops or tenderloins, turning once, until cooked through, about 2 minutes per side.
  2. Remove from heat. Salt and pepper to taste. Sprinkle oregano over the pork while hot, pressing into meat.
  3. Cut into pencil-size strips. Set aside.
  4. Heat the tortillas until soft and keep warm. Also heat the refried beans.
  5. Spread the surface of each tortilla with 1/4 cup hot refried beans, 1/3 cup shredded Brick cheese and 1/4 of pork. Layer the tomato, avocado, jalapenos, lettuce and cilantro, dividing evenly among the tortillas.
  6. In a small bowl, combine the salsa and mayonnaise. Dollop 2 tbsp of the mixture over each tortilla filling. Roll up tortillas tightly; cut each in half diagonally to serve.
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