- 1tsp ground cumin
- 1tsp smoked paprika
- 4 x 100g lean pork steaks, fat trimmed
- Spray olive oil
- 2 medium corn cobs, husk and silk removed (or use 200g frozen corn, thawed – see tip)
- 150g shredded red cabbage
- 1 small green pepper, thinly sliced
- 2 small vine-ripened tomatoes, thinly sliced
- 5tbsp chopped fresh coriander, plus extra leaves to garnish
- 1tbsp lime juice, plus extra wedges to serve
- 1 small avocado, mashed (see tip), and 4 large wholegrain wraps, warmed, to serve
- Combine the cumin and paprika in a bowl, then sprinkle evenly over both sides of the pork steaks.
- Set a large grill pan over a high heat. Spray the corn and steaks lightly with olive oil, then cook, turning occasionally, for 10–12 min until lightly charred. Remove the corn from the pan and keep warm. Continue to cook the steaks for 3–4 min on each side or until cooked to your liking. Transfer the pork to a plate, loosely cover with foil and set aside for 3 min before slicing.
- Meanwhile, if using cobs, scrape the kernels off. Combine the corn, red cabbage, pepper, tomatoes, coriander and lime juice in a large bowl. Season with black pepper.
- Spread a little of the avocado over each wrap. Top with some slaw and the sliced pork. Garnish with coriander and serve with extra slaw on the side and lime wedges to squeeze over.
TIPS Using corn on the cob means it will char nicely, but it’s fine to use frozen and thawed sweetcorn. Don’t use canned, though, as it’s too wet for this recipe.
Squeeze a little extra lime juice over the avocado to stop it browning.