Hearty, Mexican-style sandwich wraps filled with sautéed strips of pork, refried beans, shredded Brick cheese, tomato, avocado, jalapenos, romaine lettuce, cilantro and a creamy salsa dressing.

Brick Cheese Mexican Wrap

1 tablespoon corn oil
1/2 pound (approximately 4 pieces) boneless, thin-sliced pork chops or tenderloins
Salt and pepper, to taste
1 teaspoon oregano leaves, crumbled
4 (8-inch) flour tortillas
1 cup canned refried beans
1 1/3 cups Wisconsin Brick cheese, shredded
1 ripe tomato, thinly sliced
1 ripe avocado, peeled and sliced
1/4 cup canned sliced jalapeno chiles, drained
Shredded romaine lettuce
Minced cilantro
1/4 cup salsa of choice
1/4 cup mayonnaise

1. Heat oil in heavy skillet over medium-high heat. Quickly sauté pork chops or tenderloins, turning once, until cooked through, about 2 minutes per side. Remove from heat.
2. Salt and pepper to taste. Sprinkle oregano over the pork while hot, pressing into meat. Cut into pencil-size strips. Set aside.
3. Heat the tortillas until soft and keep warm. Also heat the refried beans.
4. Spread the surface of each tortilla with 1/4 cup hot refried beans, 1/3 cup shredded Wisconsin Brick cheese and 1/4 of pork. Layer the tomato, avocado, jalapeños, lettuce and cilantro, dividing evenly among the tortillas.
5. In a small bowl, combine the salsa and mayonnaise. Dollop 2 tablespoons of the mixture over each tortilla filling. Roll up tortillas tightly; cut each in half diagonally to serve.

Makes 4 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.