Mojo Pork Rice Wraps
🌯 Mojo Pork Rice Wraps
Inspired by the Cuban-style salad but in a wrap you’ll actually want to take on the go.
🛒 Ingredients (Makes ~4 wraps)
For the pork & mojo marinade
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1 lb porkloin
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3 cloves garlic, minced
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⅓ cup fresh chopped cilantro/coriander could sub out for fresh parsley if you don't like cilantro!
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1 Tbsp oregano (dried or fresh)
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2 Tbsp olive oil
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Juice of ½ lemon + ½ lime (or orange/lime mix)
(Classic mojo flavours for zesty, citrusy pork.)
For the rice
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2 cups cooked rice (white or brown)
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1 Tbsp olive oil
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3 Tbsp orange juice
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1 tsp honey
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¼ tsp salt
Add-ins
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Sweet corn kernels
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Cherry tomatoes, halved
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Diced avocado
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Green onion slices
To assemble
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4 large wraps or tortillas (flour or whole wheat)
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Lime wedges (optional)
1.
Marinate & Cook the Pork
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Mix garlic, cilantro, oregano, olive oil, lemon and lime juices to make the mojo marinade.
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Reserve ~1½ Tbsp of marinade for the rice dressing.
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Coat the pork with the rest and marinate at least 2–3 hrs (overnight if possible).
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Roast or grill until just cooked, let rest, then slice thin.
(That citrus-garlic mojo is what makes this stand out.)
2.
Make the Dressing-Rice
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In a bowl, whisk together olive oil + orange juice + honey + salt + reserved mojo marinade.
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Pour this over warm cooked rice and toss until evenly coated.
The rice should be bright, slightly sticky and flavour-packed — essentially your dressing + base all in one.
3.
Build the Wraps
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Lay out your tortilla.
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Add a generous scoop of mojo-dressed rice.
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Top with sliced pork, corn, tomato, avocado, and green onions if using.
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Fold & roll snugly.
4.
Serve
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Warm wraps slightly in a pan OR air fry for about 5-7 minutes
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Serve with lime wedges for extra zing.
🍽️ Tips & Variations
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Crunch factor: Add shredded cabbage or slaw if you want some crisp texture.
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Heat it up: A drizzle of hot sauce or a few chili flakes plays nicely with the citrus.
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Make it lighter: Swap rice for cauliflower rice or quinoa.
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Storage: Keep pork and rice separate until ready to assemble; rice can get sticky quick.