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Crunchy veggies and Asian flavors make this a great wrap for summer. You can substitute a baguette for the wrap, or switch up the meat for five-spice chicken or spicy beef. Even lemongrass shrimp would be delicious! —Nicole Hood, Leesville, Lousiana
1 small cucumber, peeled and sliced into 3-inch strips
1/4 cup chopped fresh cilantro
2 green onions, chopped
1/2 jalapeno pepper, seeded and thinly sliced
Sriracha chili sauce
Sprinkle pork chops with pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chops; cook for 2-3 minutes on each side or until a thermometer reads 145°. Combine 1/4 cup sweet chili sauce with soy sauce; pour over chops. Reduce heat to medium-low; cook and stir until sauce is slightly thickened, 2-3 minutes. Remove from heat.
Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread wraps lightly, then spread with mayonnaise.
Spoon pork evenly over wraps. Cover with lettuce mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold wraps over filling and serve immediately with Sriracha sauce.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.