Bulgogi Pulled Pork Wraps

🥘 Ingredients

• bulgogi sauce
  8 oz
• cucumber
  2 unit
• flour tortillas
  4 unit
• gochujang sauce
  2 oz
• lemon
  2 unit
• mayonnaise
  1/2 c
• peach jam
  2 unit
• pepper
• pulled pork
  1 lb
• red cabbage and carrot mix
  8 oz
• salt
• sesame oil
  2 tbsp
• sugar
  ¼ tsp
• water
  2 tbsp

🍳 Cookware

• large bowl
• plastic wrap
• medium bowl

1. 1

   Wash and dry produce. Halve lemon . Thinly slice cucumber into rounds.

   lemon: 2 unit, cucumber: 2 unit
2. 2

   Place pulled pork in large bowl . Stir in bulgogi sauce , peach jam , gochujang sauce , and water . Cover bowl with plastic wrap and poke a few holes in wrap; microwave for ⏱️ 4 minutes . Discard plastic wrap (watch out for steam!).

   pulled pork: 1 lb, bulgogi sauce: 8 oz, peach jam: 2 unit, gochujang sauce: 2 oz, water: 2 tbsp
3. 3

   Meanwhile, in a medium bowl , combine red cabbage and carrot mix , mayonnaise , half the sesame oil (add more to taste if you like—we sent more), juice from one lemon half (two halves for 4 servings), sugar (½ tsp for 4), a pinch of salt , and pepper .

   red cabbage and carrot mix: 8 oz, mayonnaise: 1/2 c, sesame oil: 2 tbsp, sugar: ¼ tsp, salt, pepper
4. 4

   Wrap flour tortillas in damp paper towels; microwave until warm and pliable, ⏱️ 30 seconds . Lay tortillas on a clean work surface. Divide pork filling, a few cucumber slices (we used 3-5 slices), and as much slaw as you like between tortillas. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.

   flour tortillas: 4 unit
5. 5

   Halve wraps on a diagonal; divide between plates. Serve any remaining slaw and cucumber on the side.