Published by


Dalisa pork wrap with dried tomato pesto

  • Baking — 15 minutes

  • Preparation — 15 minutes

  • Servings — 4


  • 4

    Dalisa coqs au porc

  • 1/2 cup

    of cream cheese

  • 3 tablespoons

    of pesto

  • 1 pinch

    of salt and pepper

  • 1/2

    eggplant (sliced lenghtwise)

  • 1

    zucchini (sliced lengthwise)

  • 1/2

    slices red onion

  • 1

    red pepper cut into 8

  • 1/4 cup

    of olive oil

  • 10

    sun dried tomatoes, in oil, chopped

  • 4 to 8

    cos lettuce

  • 4

    10 or 12-inch tortillas


  1. Cook the coq au porc in accordance with the method prescribed on the package. Cut the cooked coq au porc into thin strips.
  2. Mix the cream cheese, pesto, salt and pepper. Put aside. Remove the eggplant and zucchini. Drain to remove water from the vegetables.
  3. Lightly oil and season the vegetables.
  4. On the BBQ, grill the eggplant, zucchini, onions and peppers. Allow to cool.
  5. Cut the grilled vegetables into julienne. In a bowl, place the vegetables, chopped garlic, a little olive oil, and the dried tomatoes. Season with salt, pepper and Tabasco. Set aside.
  6. Spread pesto cream cheese on the tortillas. Place a sheet of lettuce, strips of coq au porc, garnish with grilled vegetables and dried tomatoes and roll the wrap. Cut in 2. Serve.
We would love to have your feedback! Please log in or create an account to comment this recipe.