1/2 lb. boneless thin-cut pork loin chops
salt, pepper and garlic powder- to taste
cooking spray
1 tbs. reduced fat mayonnaise
2 tsp. Dijon mustard
4 (8") fat-free flour tortillas
1 cup torn spinach leaves
1 small cucumber, diced
1 medium tomato, chopped
black pepper and celery salt (optional)
Combine mayonnaise and mustard in a small bowl. Spread on one side of each tortilla. Top with pork, spinach, cucumber and tomato. Season to taste with pepper and celery salt, if desired.
Fold in sides of tortilla and roll up to enclose filling. Lay seam side down and serve.
This recipe makes 2 servings, 6 points each.
2 Italian cheese-flavored pizza crusts (such as Boboli- one 8 oz. package)
8 very thin slices prosciutto (about 2 oz.)
1/4 cup (1 oz.) shredded provolone (or fontina cheese)
1 cup trimmed spinach leaves
2 slices red onion, separated into rings
2 tsp. balsamic vinegar
black pepper to taste
Preheat oven to 300 degrees F. Slice each crust in half horizontally. Divide the prosciutto slices
between 2 crust halves; top with cheese, spinach and onion. Drizzle vinegar over sandwiches, sprinkle with black pepper, and cover with remaining crust halves. Wrap sandwiches in foil and bake for 15 minutes. Makes 2 sandwiches, 7 points each.