Leftover pork tenderloin staring you down from the fridge? Don’t sweat it—there’s a way out. It’s about to get a serious upgrade.
With a few basics, you can whip up a BBQ wrap that tastes like you meant to make it all along. No one will guess it’s leftovers. Well, unless your dog spills the beans, but he probably won’t.
You’ll just need tortillas, BBQ sauce, and that lonesome pork. Toss them together and you get something fresh, filling, and way more exciting than microwaved meat.
Equipment
No need for a chef’s kitchen here. If you can find your spatula (and maybe clear a little counter space), you’re set.
Here’s what you’ll want:
- Large skillet or frying pan
- Mixing bowl
- Cutting board
- Sharp knife (not the dull butter one… trust me)
- Tongs or spatula
- Aluminum foil
The skillet helps warm the pork and gets the cheese melty. The bowl keeps things from flying off the counter while you mix.
Cutting board and knife? For onions or whatever else you want to throw in. Tongs or a spatula save your fingers from a hot mess.
Aluminum foil isn’t a must, but it keeps your wrap tight and tidy. Otherwise, you might end up with a BBQ explosion in your lap. Not ideal.
Ingredients
No need to raid the whole pantry. Just grab these and you’re golden.
Shopping list (a.k.a. your ticket to flavor town):
| Ingredient | Quantity |
|---|---|
| Leftover pork tenderloin, shredded | 2 cups |
| BBQ sauce | 1/2 cup |
| Large flour tortillas | 4 |
| Shredded cheddar cheese | 1 cup |
| Red onion, thinly sliced | 1/4 cup |
| Lettuce leaves | 4 |
| Olive oil (optional, for toasting) | 1 tbsp |
Quick tip: Warm tortillas roll up way better than cold ones. Don’t skip this.
Instructions
- Heat up your leftover pork in a skillet with a little BBQ sauce. Stir it around until it looks (and smells) way better than it did last night.
- Lay your tortilla on a flat surface. Imagine you’re about to create a masterpiece.
- Spoon the pork onto the tortilla and sprinkle with cheese. Don’t be shy—the cheese pretty much holds the whole thing together.
- Add onions or whatever extras you’re into. Jalapeños? Go for it if you like a little kick.
- Fold in the sides, then roll it up tight. Think burrito, not a sad, floppy wrap.
- Toast the wrap in a skillet or oven until the cheese melts and the tortilla gets a little golden. This step’s worth it.
- Slice it in half if you’re feeling fancy. Or just eat it as is if you can’t wait—no judgment here.
What You Need To Know
You’ve got leftover pork tenderloin sitting in the fridge. Let’s be honest, reheating it plain is a little sad.
Think of this as a tasty upgrade—recycling, but the delicious kind. No guilt, just flavor.
The trick is to keep that pork from drying out. Wrap it up with something moist, like BBQ sauce or a bit of cheese.
Maybe toss in some slaw if you’re feeling bold. It’s all about hiding yesterday’s dinner under a new layer of flavor.
Tortillas are the real MVP here. They’re forgiving, flexible, and honestly, who doesn’t love eating with their hands?
Give them a quick warm-up so they don’t crack. No one wants a wrap that explodes halfway through lunch.
Wraps are perfect for grab-and-go. You’ll look like you had a plan, even if you totally didn’t.
