This shredded pork wrap filling can be made in an Instant Pot or slow cooker. The pork is seasoned with a soy peanut marinade and makes a flavorful meal everyone will love. Top with chopped peanuts and julienned cucumbers for a great crunch.
Serve in tortillas for wraps. For a low-carb meal, use Bibb or Butter lettuce leaves for lettuce wraps, or serve on a bed of chopped lettuce.
Making your own tortillas is a simple process that gives you a delicious wrap for everything from tacos and enchiladas to shredded meats or sandwich fillings. And an additional bonus: they are much healthier than store brought tortillas. Especially if you use whole wheat flour.
You can use all whole wheat flour, all white flour, or a combination of both. These tortillas are about 3/4 whole wheat and 1/4 white all-purpose flour. If you are using all whole wheat flour, try to use a fine mill of a softer wheat, like White Wheat.
Roll a golf-ball sized piece of dough into a thin circle (or as close to round as you can get-perfection is not necessary!)
Cook in a hot, dry skillet for about 10 seconds, or until the tortilla begins to bubble.
Turn over and cook for an additional 20-30 seconds, or until tortilla starts to brown. Flip tortilla again and cook the first side again until it begins to brown on that side as well.
While one tortilla is cooking, I will roll out the next ball of dough.
Keep tortillas warm under a kitchen towel while cooking remaining tortillas.
Make a large batch and freeze extras between layers of waxed paper.
We served these tortillas with a Shredded Thai Pork filling.
2 cups flour (whole wheat or all-purpose white, or a combination of both)
1 ½ tsp baking powder
1 tsp salt
¼ cup coconut oil or shortening
¾ – 1 cup boiling water
Bring 1 cup water to a boil; set aside. In a large bowl, mix flour, baking powder and salt. Cut in coconut oil or shortening with a pastry blender or two knives. Add 3/4 cup boiling water. Stir with a fork until mixed. Add additional water (1 Tbs at a time), if necessary. The total amount of water needed will depend on the type and humidity level of the flour used. Knead dough 3-5 minutes, until smooth and elastic. Roll into 10 balls (about golf ball sized). Keep balls of dough covered while rolling out and cooking individual tortillas. One at a time, roll balls into circles about 8” in diameter. Cook in a dry non-stick or cast iron pan over medium-high heat:
1st side: 10 seconds (until tortilla starts to bubble)
2nd side: 20-30 seconds (until it starts to brown)
1st side (again): 15-20 seconds (until it starts to brown)
Remove tortilla from pan and cover with towel to keep moist while other tortillas are cooking.