Wraps de alface com carne de porco, especiarias e batata doce assada

Had this one saved since summer. Might not make much sense to publish it now that the weather began to cool and the days are grayer and ask for another kind of food, I thought.

In fact, forgive me but I still cannot think of roasted chestnuts yet, and the unexpected heat wave of recent days only confirms what my body was already telling me, I’m not prepared to land in winter! So here’s this version of lettuce wraps for those who, like me, take longer to get used to the idea of a gray, damp winter.

Spiced pork fajita baby gem wraps with sweet potato fries

Recipe by Mindfulchef

Serves 1

  • 170g pork tenderloin
  • 1 red pepper
  • 1 baby gem lettuce
  • 1 small red onion
  • 1 tsp ground cumin
  • 1 clove garlic
  • ½ tsp chilli powder
  • 1 tbsp tamari sauce
  • 20g creamed coconut
  • ½ lime
  • 1 small sweet potato
  • Sea salt & black pepper
  • Coconut oil / olive oil


1. Boil a kettle. Preheat oven to 200C. Slice the sweet potato into thin fries. Place into a pan of water and cook for 5 mins until they have softened. Drain and mix in a bowl with 1 tsp oil, salt & pepper. Place on a tray and bake in the oven for 15 mins, turning occasionally. 
 2. Crush the garlic. Cut the pork into thin strips, toss in a bowl with the cumin, chilli, black pepper, garlic, pinch of sea salt & tamari sauce. 
 3. Heat 1 tsp oil in a frying pan, over a medium heat add the pork and cook for 5 mins.  Place on a plate, set aside. 
 4. Slice the red onion & red pepper. In the same pan, heat 1 tsp of oil and cook the pepper and onion for 5 mins. Add the cooked pork strips to the pan for 30 seconds at the end, set the pan aside off the heat.
 5. Combine the creamed coconut with 2 tbsps of boiling water in a bowl, stir well. Create a creamy consistency. Zest/juice the lime into the coconut dressing. Season with a pinch of salt. 
 6. Cut the stalk off the baby gem, to be left with open leaves. 
 7. Assemble the wraps: Add a spoonful of the pork and pepper mix into each leaf. Drizzle the coconut and lime dressing all over, serve with the sweet potato fries.



  1. Olaiya 12/11/2015 at 5:39 · Reply

    I’m not quite ready for grey days either, but there’s no escaping them here in Seattle. I think I’ll give these wraps a go anyway, they look great!

    • Filipe 12/11/2015 at 11:09 · Reply

      You should! And you should come back soon too, sun and good food are waiting for you!

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