Ingredients

4 boneless Pork chops, cooked and cut into strips
2 Celery fingers, chopped
½ Red onion, finely chopped
handful Parsley, minced
½ cup Mayonnaise
½ cup Plain yoghurt
2 Chipotle chillies, chopped
juice of 1 lemon
1 Tbsp Seven Colours Grill Seasoning™
1 tsp Garlic powder
1 tsp Paprika
2 tsp Pepper
2 Tbsp Plain cream cheese
2 extra-large Tortillas
handful Wild rocket

Method

In a bowl, combine the pork strips, celery, onion, parsley, mayonnaise, yoghurt, chillies, lemon juice, Seven Colours Grill Seasoning™, garlic powder, paprika and pepper. Mix until everything is fully incorporated.
Heat a large frying pan over medium heat.
Spread some cream cheese on each tortilla. Place some rocket leaves on one half of each tortilla and spoon some of the pork filling on top.
Fold each tortilla in half to cover the filling. Place in pan and cook until toasted, 4-5 minutes each side.
Cut tortillas in half and serve immediately.

TIP: If you don’t have tortillas, use any kind of bread.