Ingredients

This recipe is the creation of Julie Rodriguez of Houston, Grand Prize winner of a Peanut Butter Lovers Recipe Contest organized by Progressive Farmer, the farming lifestyle magazine.

One 3/4-pound teriyaki-marinated pork tenderloin (see note)
1/2 cup extra chunky peanut butter
1/3 cup rice wine vinegar
1/3 cup teriyaki sauce
1/3 cup water
2 tablespoons sugar
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 teaspoon red pepper
1 tablespoon sesame oil
1 large red bell pepper
1 medium-size red onion, quartered and cut into thin slices
4 cups refrigerated finely shredded coleslaw mix
1/2 cup chopped fresh cilantro
Six 10-inch tortillas
6 large red-leaf lettuce leaves

Directions

Grill pork tenderloin, covered with grill lid, over medium heat (300 to 350 F) about 25 minutes or until a meat thermometer inserted into the thickest portion registers 160 F, turning occasionally.

Process peanut butter and the next 7 ingredients in a blender until smooth; set aside. Heat sesame oil in a large, deep nonstick skillet over medium-high heat; add red bell pepper and onion and saute 3 minutes. Stir in the coleslaw mix, saute 3 more minutes or until crisp-tender.

Stir in the reserved peanut sauce, pork and cilantro; cook, stirring constantly, until mixture is hot. Heat tortillas according to package directions.

To assemble each wrap, center a lettuce leaf on a warmed tortilla with top of lettuce extending a little over the top edge of tortilla. Spoon one-sixth of filling lengthwise down center of lettuce. Fold over sides into a cone shape, enclosing filling. Garnish with cilantro. Makes 6 servings.

Note: commercially prepared teriyaki-marinated pork tenderloin is available at supermarkets.