BULL'S-EYE Grilled Pork Wraps

Ingredients

• 0.8 cup bull's-eye original barbecue sauce divided
• 4 10-inch flour tortillas warmed () (6 inch)
• 2 medium pasilla peppers green quartered
• 1 medium onion sliced
• 1 lb center cut pork chops boneless

Equipment

• grill

Directions

1. Preheat grill to medium-hot heat.
2. Place chops and vegetables on greased grill.
3. Grill chops 6 to 8 minutes on each side or until cooked through and grill vegetables 5 minutes on each side, brushing each frequently with 1/2 cup sauce.
4. Slice chops and vegetables into thin strips. Divide filling among warm tortillas.
5. Roll and tuck in sides to create an enclosed wrapper.
6. Serve with remaining 1/4 cup barbecue sauce.