Pulled Pork Tortilla Pizza

Having read about pizzas made from tortillas, I was keen to try it for myself, and when I discovered that I could have the Bfree Wheat and Gluten Free Wholegrain Wraps as as a Healthy Extra B choice, the idea was sold. I had terrible trouble finding the said wraps though – they are apparently only available in Asda in this area, but the first Asda I tried was too small, so I ended up driving half way around the West Country to find them. When I finally did, I bought two packets to keep in the freezer.

I used the leftover BBQ pulled pork for my topping, but you could use anything you like, remembering to ensure that you get plenty of superfree foods. My BBQ sauce had onion, cherry tomatoes and passata in it, but even so I decided to serve it with a couple of salads to balance it all out.

Serves 2

Syn Free on Extra Easy*

* providing you use the cheese as your Healthy Extra A

and the tortilla as you Healthy Extra B

2 Bfree Wheat and Gluten Free Wholegrain Wraps

topping as required

60g grated Parmesan cheese

Salad or vegetables to serve

Place the wraps on a pizza cooking trays and spread the topping over the surface leaving a couple of centimetres around the edges. Scatter the grated cheese over the top and bake in the oven at 210°C for 10-15 minutes until the cheese is melted and everything is heated through. Keep an eye on them as the edge can burn easily.

Tropical Coleslaw

As I still had some mooli left (those buggers are huge!) I made a tropical coleslaw to go with the pizzas. I tried grating the apricots too, but it just became a soggy mush, so I resorted to chopping them very finely.

finely grated mooli

finely grated carrot

2 apricots, finely chopped

1 tub zero percent plain yogurt

1-2 tsp mint sauce

Sweetener to taste

Mix together all the ingredients for the coleslaw and serve with the pizza. I also served it with a sweet bistro style salad (bought ready packaged from the store. 

 

Char Siu (Chinese BBQ Pork)

Traditionally you would use a large piece of pork such a belly and cook this slowly in the oven to make it really sticky. This is a much simplified version using thin pork escalopes and sweetener rather than sugar, and is ready in a flash.

Serves 2

1 ½ Syns on Extra Easy

2 pork escalopes

½ tsp five spice powder

2 tbsp sweetener

2 tbsp Chinese cooking wine

1 tbsp Hoi Sin sauce

1 tbsp sweet chilli sauce

1 tbsp dark soy sauce

pkt stir fried vegetables to serve

Mix together all the ingredients except the pork and the vegetables. Marinate the pork steaks for 3 hour or more. Drain the meat (reserve the marinade) and grill (or BBQ) on a very high heat for a few minutes each side until cooked through and nicely brown and sticky. Stir fry the vegetables, adding the reserved marinade. As the sauce has been in contact with raw meat, ensure it is cooked properly before serving.