Pork Wraps with Fresh Tomatillo Salsa

Ingredients

• 0.5 cup cucumber chopped
• 4 8-inch flour tortillas fat-free ()
• 0.3 cup cilantro leaves fresh chopped
• 1  garlic clove peeled
• 1 teaspoon ground cumin 
• 2 tablespoons juice of lime fresh
• 0.5 cup cup heavy whipping cream sour low-fat
• 0.5 cup cup heavy whipping cream sour low-fat stemmed seeded cut into thin strips
• 1 medium onion vertically sliced
• 2 medium poblano chiles stemmed seeded cut into thin strips
• 1 pound pork cutlets boneless cut into thin strips
• 0.5 teaspoon salt divided
• 2 large tomatillos 

Equipment

• frying pan
• blender

Directions

1. Discard husks and stems from tomatillos.
2. Combine tomatillos, cucumber, cilantro, lime juice, 1/4 teaspoon salt, and garlic in a blender. Process until finely chopped, and set aside.
3. Sprinkle pork with cumin.
4. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
5. Add pork; cook 3 minutes or until no longer pink in center, stirring occasionally.
6. Remove from pan; keep warm.
7. Coat pan with cooking spray; add chiles and onion. Coat vegetables with cooking spray; cook 4 minutes or until onion begins to brown, stirring frequently.
8. Meanwhile, heat tortillas according to package directions.
9. Return pork to pan; add remaining 1/4 teaspoon salt, and cook 30 seconds or until the pork mixture is thoroughly heated, stirring constantly.
10. Divide pork mixture evenly among tortillas. Top each with about 1/3 cup salsa; roll up.
11. Serve with sour cream.