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By Phil Vickery
Ingredients
450 g (1 lb) lean pork loin or leg steaks or fillet, cut into thin strips
2 tsp fajita seasoning
125 g pot of low-fat natural yoghurt
Juice and zest of 1 lime
For salsa:
250g (9 oz) cherry tomatoes, halved
2 spring onions, chopped
1 clove garlic, crushed
½ yellow pepper, chopped
Juice of 1 lime
1 tbsp fresh coriander, chopped
To serve:
Tortilla wraps
Shredded lettuce
Mix salsa ingredients together.
Dry fry the pork in a hot non-stick wok for 5-6 minutes. Add
fajita seasoning and cook for a further 1-2 minutes. Meanwhile,
mix the yoghurt with the lime juice and zest.
Serve the pork in wraps with shredded lettuce, the cherry tomato salsa, and zesty yoghurt.
(Serves 4)
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