Pork long leaf lettuce wraps | Heart and Stroke Foundation

Ingredients

• Pork & petite peppers with fresh ginger hot sauce plus reserved lime halves
• 2 cups (500 mL) coleslaw mix
• 1 cup (250 mL) fresh or frozen thawed pineapple chunks, diced
• 1/2 cup (125 mL) chopped fresh cilantro
• 1 tbsp (15 mL) canola oil
• 1 tbsp (15 mL) cider vinegar
• 1/8–1/4 tsp (0.5 – 1 mL) dried pepper flakes
• 12 romaine or 12 large bibb lettuce leaves
• 1/2 cup (125 mL) unsalted dry roasted peanuts