Caribbean Pork Wraps with Lime Slaw | Caribbean Dinner Plan

This recipe is part of our Week 2: Caribbean Dinner Plan — a complete 5-meal strategy that eliminates waste and simplifies weeknight cooking. It should be read in conjunction with those recipes as sometimes Portion Strategy and leftovers play a role! These Caribbean pork wraps prove that weeknight dinners don't need to be complicated to be craveable. Ground pork seasoned with warm island spices—allspice, ginger, and a touch of brown sugar—creates a sweet-savory filling that comes together in minutes. The crisp lime slaw cuts through the richness while adding texture and brightness. If you have leftover mango salsa from earlier in the week, it's the perfect finishing touch that ties the whole plan together. Ingredients 3/4 lb ground pork 1 red onion, diced 2 cloves garlic, minced 1 tsp ground allspice 1 tsp ground ginger 1 tbsp brown sugar 1 tbsp soy sauce ½ tsp salt 2 cups shredded cabbage Juice of 1 lime 2 tbsp sour cream or Greek yogurt 6-8 flour tortillas Remaining mango salsa (optional) Instructions In a large skillet over medium-high heat, cook ground pork and diced onion for 6-8 minutes, breaking up the pork with a wooden spoon, until no pink remains and onions are softened. Drain excess fat if needed, then return to skillet. Add minced garlic, allspice, ginger, brown sugar, soy sauce, and salt. Stir well and cook for 2-3 minutes until fragrant and caramelized. In a medium bowl, toss shredded cabbage with lime juice, sour cream, and a pinch of salt to make a quick slaw. Warm tortillas in a dry skillet or microwave. Assemble wraps: Fill each tortilla with Caribbean pork, top with lime slaw, and add a spoonful of mango salsa if desired. Fold and serve. Why This Works Ground pork is budget-friendly and takes on Caribbean spices beautifully. The lime slaw adds crunch and brightness. Tips Don't skip the brown sugar—it creates a sweet-savory glaze. Make extra slaw for snacking or as a side. Substitutions Use ground chicken or turkey instead of pork. Add diced bell peppers to the pork mixture.

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