Rio Grande Wrap

Makes 4 servings


  • 1 can (15 oz.) Ranch or Texas BBQ-style beans
  • 1/4 cup Savannah Bee Company Grill Honey
  • 3 cups cooked, shredded pork roast
  • 2 cups cooked rice
  • 2 red or green jalapeño chiles, seeded and minced (optional)
  • 4 large flour tortillas, warmed
  • 1 cup shredded lettuce

In small saucepan, combine beans and honey. Bring to a boil; reduce heat and simmer for 5 minutes; mash beans coarsely with back of fork; stir in pork*, rice and chiles, if desired. To assemble wraps, lay tortillas on work surface. Spoon 3/4 cup pork mixture down center of each tortilla. Top each with 1/4 cup lettuce. Fold in sides to wrap. *Preparing Pork for Your Favorite Wrap: Season a 1-1/2 lb. boneless pork roast with salt and pepper; brown on all sides in a hot nonstick skillet with a little olive oil. Add 1/2 cup chicken broth or water to pan, lower heat, cover tightly and simmer for 1-1/2 hours, until roast is very tender. Check pan occasionally for liquid level; if broth has evaporated, add a little more to pan to maintain a moist cooking environment. Remove roast from pan, let cool slightly and shred or chop pork coarsely. A 1-1/2 lb. roast will yield 4 cups of pork. Use immediately or cover and refrigerate up to 4 days, until ready to use. Serve cold or reheated.

Recipe courtesy of the National Honey Board.

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