A delightful twist on a classic, these pork tortilla wraps are bursting with zesty lime and cilantro flavors, complemented by the sweetness of caramelized onions.
Combine the lime juice, lime zest, minced garlic, chopped cilantro, red pepper flakes, and 1 tablespoon of olive oil in a resealable plastic bag.
Marinate the pork for at least 30 minutes to allow the flavors to infuse.
Add the pork to the bag, seal, and shake to coat. Refrigerate for 30 minutes to 2 hours.
Turn the bag occasionally to ensure even marination.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring frequently, until golden brown, about 10 minutes.
Cook the onions slowly to bring out their natural sweetness.
Remove the onions from the skillet and set aside. Add the marinated pork to the skillet and cook over medium-high heat until fully cooked, about 7 minutes.
Ensure the pork is cooked through but not overdone to retain its juiciness.
Preheat the oven to 375°F (190°C).
Preheating ensures even cooking.
Assemble the wraps by placing a portion of pork, onions, and shredded cheese in the center of each tortilla. Roll them up and place seam-side down in a baking dish.
Warm the tortillas slightly to make them easier to roll.
Bake the wraps in the preheated oven until the edges are golden brown, about 20 minutes.
Brush the tortillas with a little oil for a crispy finish.
Serve the wraps with salsa and sour cream on the side.
Garnish with extra cilantro for a fresh touch.
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