INGREDIENTS

1 Mission® 6.5" Grill-Ready™ Par-Baked Flour Tortilla (09301)  
 Egg Batter to dip 
2.5 oz. Ginger Shredded Pork  (see Related Recipe) 
1 oz. ICC Foods Kung Pao Sauce  
1 oz. Red Cabbage , shredded 
1 oz. Green Cabbage , shredded 
Green Onion , thinly sliced, to garnish 

DIRECTIONS

1.) Dip Mission® Grill-Ready™ Par-Baked Tortilla into egg batter and place on an oiled flattop.

2.) Cook each side approximately 30 seconds to 1 minute, until outside is golden brown.

3.) Place on work surface.

4.) Spread 1 tablespoon of Kung Pao Sauce over entire tortilla crepe.

5.) Place Ginger Shredded Pork in center of crepe.

6.) Top with cabbages and roll to close, leaving ends open.

7.) Cut in half on a bias to serve.

8.) Garnish with green onions.

9.) Drizzle with remaining Kung Pao Sauce.

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