With leftover pulled pork, caramelized onions, coleslaw and cheese, this pulled pork wrap is the perfect make-ahead meal.
I'm a huge fan of pulled pork. There are so many ways to make it - from oven roasted pulled pork to Dr Pepper pulled pork to a smoked pork butt.
And it usually makes a ton of food which means you need to come up with ways to use the leftovers. And thats where this pulled pork wrap comes into play.
I'm partial to using leftover smoked pulled pork, but any will work. You could try smoked pulled beef too for something different. What you end up with is a tasty lunch/dinner that you can prep ahead of time and just heat up when ready to eat.
Why This Recipe Works
- Simple - most of the work comes from making the pork, but even that is easy in general. From there, just add all of the ingredients to the wrap and enjoy.
- Flavorful - you get melt in your mouth pork, sweet onions, crunch coleslaw and sharp cheese all in one bite.
- Make-ahead - this has been mentioned multiple times, but the great thing about this recipe is you can make in advance and then heat up when ready.
Jump to:
Ingredient Notes
- Onions - when caramelized, they add a sweetness which complements the the pork.
- Coleslaw - adds some veggies and crunch. Just use store-bought or make your own.
- Pulled pork - there are so many options on how to make pulled pork, so just use your own recipe.
- BBQ sauce - when I think of pulled pork I think of a vinegar based BBQ sauce which is why I like to make my own. However you can use your favorite. My go-to standard is Carolina BBQ Sauces.
- Cheese - sharp cheddar cheese works best, but any cheese will work - from mozzarella to Monterey Jack to gouda.
- Wraps - just make sure they are big enough to hold everything.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the onions over low heat with butter until caramelized and set aside.
Mix the leftover pork with BBQ sauce.
Add ¼ of the coleslaw, pork, onions and cheese in a tortilla. Wrap and grill if desired.
FAQs
Pulled pork is quite easy and there are many different ways to prepare, from the stovetop to oven to smoker.
However, if you are short on time, most grocery stores carry pulled pork and you can use that if needed.
No. I just like to grill them to get an extra texture, but realize it takes more time. They'll taste just fine if you just wrap the tortillas and heat up when ready to eat.
I like to make all of the wraps ahead of time and then wrap in aluminum foil. I place in the freezer for up to 3 months and warm up when ready to eat.
Pro Tips/Recipe Notes
- When cooking the onions, you want to go low and slow. Do not be tempted to try high heat. They need to get dark brown but not burnt, so add splashes of water if it is cooking too fast.
- Buy a block of sharp cheddar cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same.
- Warm up the wrap for 10-15 seconds in the microwave so it is pliable and doesn't tear when rolling up.
Other Lunch Recipes
If you’ve tried this pulled pork wrap or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pulled Pork Wrap
Ingredients
- 1 tablespoon unsalted butter
- 1 large onion, thinly sliced
- ¼ teaspoon salt
- 1 cup coleslaw
- 1 lb leftover pulled pork
- ½ cup BBQ sauce
- 1 cup sharp cheddar cheese, shredded
- 4 large tortillas or wraps
Instructions
- Heat large skillet over medium-low heat and add the butter. Once melted, add the sliced onions and salt. Cook and stir every 5 to 10 minutes until the onions are soft and deeply browned. It should take about 40 minutes total. Add 2 tablespoon water to deglaze the pan. Set aside.
- Mix together the pork with your favorite BBQ sauce. Spread ¼ of the coleslaw evenly on a wrap, before adding ¼th of the pork, onions and cheese. Wrap tortillas tightly into a burrito shape and placing seam down. While filling and wrapping the wraps, heat a large ridged skillet over medium heat and spray with some oil cooking spray.
- Put two wraps folded side down on ridged skillet. Cook each side for about 3 minutes or until you get grill marks. Repeat until all wraps are done.
Notes
- When cooking the onions, you want to go low and slow. Do not be tempted to try high heat. They need to get dark brown but not burnt, so add splashes of water if it is cooking too fast.
- Buy a block of sharp cheddar cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same.
- Warm up the wrap for 10-15 seconds in the microwave so it is pliable and doesn't tear when rolling up.
Sue says
Quick, easy and delicious! I popped ours in the airfryer for 5½ mins to give the wrap a bit of texture! My son wanted them again tonight for dinner 😁
Ryan says
Awesome! I just made them again last week myself!