Sweet and Spicy Wrap Recipe | Cooking with Styles

SAN DIEGO — I’ve worked in a lot of Mexican restaurants in San Diego and have had some of the tastiest food. I love burritos of all kinds, so I decided to put a spin on the burrito with this pork wrap. I hope you all enjoy it!

Sweet and spicy espresso love

• 1/4 cup ancho chili powder
• 1/4 cup finely ground espresso
• 3 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon ground coriander
• 1 tablespoon dried oregano
• 1 teaspoon ginger powder

Mix all ingredients together and store in a cool, dry place.It can be used to cook any dish, including meat, poultry, and fish.

• Red onion, 1 large or 2 small
• 2 cups white vinegar
• 2 cups water
• 1/2 cup sugar
• 2 tablespoons kosher salt 4 cloves garlic, crushed
• 1 teaspoon pepper

Slice the onion as thinly as possible (use a mandolin slicer if you have one). Place the onions in 2 glass jars and bring the remaining ingredients to a boil in a large saucepan, then mix the onions with equal parts garlic and peppercorns. Cool, cover and refrigerate. Store for up to 4 weeks.

• 1/2 cup mayonnaise
• 1/2 cup crema or sour cream
• 1/2 to 1 teaspoon adobo sauce and canned chipotle peppers
• Juice of 1 lime
• 1 tablespoon coriander or parsley, finely chopped
• A pinch of kosher salt

Mix all ingredients together, adjust adobo sauce to taste and store in the fridge for up to a week. It goes great with fries.

Other items you will need include:

• 2 pounds of meat
• ¼ red cabbage, thinly sliced
• 8-10 spinach wraps
• 6 scallions (finely chopped)
• 1/2 bunch coriander (chopped)
• 8 to 10 bell peppers (grilled)
• 2 avocados (sliced)
• 1 tablespoon rice vinegar
• 1 tablespoon canola oil
• Salt and pepper

Prepare the pickled onions at least 1 hour ahead.

Rub 2 pounds pork tenderloins and/or chicken thighs with spices and let sit for at least 15 minutes. For pork, grill in 3 batches for about 4 minutes per side, depending on the size of the tenderloins. For chicken thighs, grill for 4 to 5 minutes per side. Remove and let rest for 4 to 5 minutes before slicing.

Heat up the wraps, put them on the grill, toss the cabbage in oil and vinegar, season it, then combine the ingredients however you like, roll it up like a burrito, and of course cut it in half diagonally.