Pork Wraps with Fresh Tomatillo Salsa

Ingredients

• 0.5 cup cucumber chopped
• 0.3 cup cilantro leaves fresh chopped
• 1  garlic clove peeled
• 1 teaspoon ground cumin 
• 2 tablespoons juice of lime fresh
• 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
• 0.5 cup cup heavy whipping cream light sour
• 2 large tomatillos 
• 4 8-inch tortillas gluten-free ()

Equipment

• frying pan
• blender

Directions

1. Discard husks and stems from tomatillos.
2. Place tomatillos, cucumber, cilantro, lime juice, 1/4 teaspoon salt, and garlic in a blender. Process until finely chopped, and set aside.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Sprinkle pork with cumin.
5. Add pork to pan; cook 3 minutes or until no longer pink in center, stirring occasionally.
6. Remove from pan; keep warm.
7. Recoat 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. While vegetables cook, warm tortillas.
9. Return pork to pan; add remaining 1/4 teaspoon salt, and cook 30 seconds or until 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.