Bulgogi Pulled Pork Wraps

🥘 Ingredients

• black pepper
  1 pinch
• bulgogi sauce
  1 tbsp
• cucumber
  1 unit
• flour tortillas
  4 unit
• gochujang sauce
  1 tbsp
• lemon
  1 unit
• mayonnaise
  1 tbsp
• peach jam
  1 tbsp
• pulled pork
  10 oz
• red cabbage and carrot mix
  2 c
• salt
  1 pinch
• sesame oil
  1 tbsp
• sugar
  ¼ tsp
• water
  2 tbsp

🍳 Cookware

• large microwave-safe bowl
• medium bowl

1. 1

   Wash and dry all produce. Halve the lemon and thinly slice the cucumber into rounds.

   lemon: 1 unit, cucumber: 1 unit
2. 2

   Place the pulled pork in a large microwave-safe bowl . Stir in the bulgogi sauce , peach jam , gochujang sauce , and water . Cover the bowl with plastic wrap and poke a few holes in it. Microwave ⏱️ 4 minutes . Carefully discard the plastic wrap, watching out for steam.

   pulled pork: 10 oz, bulgogi sauce: 1 tbsp, peach jam: 1 tbsp, gochujang sauce: 1 tbsp, water: 2 tbsp
3. 3

   In a medium bowl , combine the red cabbage and carrot mix , mayonnaise , half of the sesame oil , juice from one lemon half, the sugar , a pinch of salt , and black pepper . Toss until well coated.

   red cabbage and carrot mix: 2 c, mayonnaise: 1 tbsp, sesame oil: 1 tbsp, sugar: ¼ tsp, salt: 1 pinch, black pepper: 1 pinch
4. 4

   Wrap the flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds . Lay the tortillas on a clean work surface. Divide the pork filling, a few cucumber slices, and as much slaw as you like between the tortillas. Fold up the bottom side of each tortilla over the filling, then fold over the left and right sides toward the center. Roll up the tortillas, starting with the filled sides, to form wraps.

   flour tortillas: 4 unit
5. 5

   Halve the wraps on a diagonal and divide between plates. Serve any remaining slaw and cucumber on the side.