Asian Pork Tacos


4 6" Yellow Corn Tortillas
Asian Pork (see Recipe)
1 cup Red Cabbage , shredded
1 cup Green Cabbage , shredded
Fresh Cilantro , minced

Directions
1 Heat tortillas according to package instructions. Fill with pork and cabbage. Drizzle with remaining soy marinade and top with cilantro. Serve


Asian Pork

3 Tbsp. Honey
3 Tbsp. Sugar
1/4 cup Rice Wine Vinegar
3 Tbsp. fresh Lime Juice
3 Tbsp. Lite Soy Sauce
1 tsp. Salt
1/2 tsp. Pepper
2 cups Pork Tenderloins , cubed

Directions
1 Place first 7 ingredients in a small saucepan. Cook over medium-high heat until slightly thickened, about 5 minutes. Cool.
2 Place pork in a non-aluminum bowl. Cover with 1/2 cup of the soy marinade. Set aside remaining marinade for later use. Cover and refrigerate for 2 hours.
3 Lightly coat pork with corn starch. Heat 3 Tbs. sesame oil in a skillet over medium high heat. Sauté pork until cooked throughout, about 5 minutes. Keep warm.

Autumn Harvest Burrito


1 10" Reduced Carb Whole Wheat Tortilla
2 Tbsp. Brown Rice , cooked (reserved hot)
2 Tbsp. Wild Rice , cooked (reserved hot)
2 Tbsp. Pearled Barley , cooked (reserved hot)
3/4 Tbsp. Reduced Fat Parmesan Cheese , ground
1/2 cup Steamed Mixed Vegetables
3 oz. Boneless Skinless Chicken Breast, grilled, small dice

Directions
1 Warm the Reduced Carb Whole Wheat Tortilla.
2 Combine brown rice, wild rice, barley and parmesan.
3 Place hot rice mixture in center of tortilla.
4 Top with Steamed Mixed Vegetables and chicken strips.
5 Roll wrap tightly.
6 Slice in half, on bias, and serve.




Aztec Apple Cinnamon Pie

6 8" Tortillas
1/2 cup Confectioners Sugar
1 Tbsp. Cinnamon
3 cups Apple Pie Filling
6 scoops Vanilla Ice Cream

Directions
1 Combine powdered sugar and cinnamon.
2 Tear each Tortilla into 4 triangles and deep fry until light golden brown.
3 Drain excess oil and dust with powdered sugar mixture.
4 In a small sauce pot heat apple pie filling.
5 To assemble place one triangle on a plate and top with a scoop of ice cream. Pour one-half cup of pie filling on ice cream. Lean three more triangles up against the ice cream to form a pyramid, or get imaginative and create your own unique designs.
6 Dust with remaining powdered sugar mixture and serve

Baja Cannoli


2 6" Tortillas
1 Tbsp. Fat Free Sour Cream
Half a Fresh Lime
4 oz. Boneless Skinless Chicken Breast, fajita flavored, sliced lengthwise into thin strips
2 Tbsp. Roma Tomatoes , small dice
2 Tbsp. Poblano Peppers , roasted, peeled, julienne
1 Tbsp. Fat Free Mozzarella Cheese , grated

Directions
1 Warm the tortillas.
2 Spread sour cream down the center of the tortillas.
3 Squeeze a touch of lime juice over the sour cream.
4 Top with chicken, tomatoes, and poblano peppers.
5 Roll tortilla into a cannoli shape (like rolling an enchilada). Top with cheese and broil to melt.
6 Serve.

Grilled Garlicky Chicken with Tortillas


2 Tbsp. Mexican Oregano
2 Tbsp. Cumin Seeds
10 cloves Garlic , peeled
Olive Oil
10 each
1/3 cup Kosher Salt
1 Tbsp. Black Pepper
4 Cloves
1 - 5 lb. Whole Chicken , split in half
8 6" Tortillas
Prepared Salsa

Directions
1 Heat a pan over high heat. Place oregano and cumin in pans and toast and toss frequently until aromatic, about 45 seconds. Remove and set aside. Place garlic cloves in same pan and add a drizzle of olive oil. Roast until softened and caramelized. Set aside.
2 In a spice grinder, place oregano, cumin, allspice, salt, pepper and cloves. Process into a fine powder.
3 Place spice mixture and roasted garlic in a food processor and blend into a paste. Rub the paste over chicken halves. Chicken can be left seasoned for up to overnight. Place on a pre-heated grill and grill until cooked throughout and juices run clear. When chicken is nearly done, place tortillas on grill and heat until pliable. Brush with a small amount of olive oil to prevent tortillas from drying out. Cut chicken if desired. Serve chicken with tortillas.