Mustard Pork and Carrot Wraps

Instructions

1. 1

   Use eight commercially prepared, ready-to-eat flour tortillas, approximately 20 cm across and 45 g each; they need no heating. Wash the carrots and lettuce, dry the lettuce and shred it. Cut the carrots into thin sticks approximately 4 mm thick and 5 cm long. Stir the yogurt and mustard together by hand in a bowl.

2. 2

   Cut the pork into strips approximately 1 cm thick and 5 cm long. In a separate bowl, toss the pork and carrots with the oil, garlic powder, salt and pepper. Divide into four equal batches, each containing approximately 150 g pork and 100 g carrot.

3. 3

   Preheat the empty air fryer to 190°C/375°F for 3 minutes. Arrange the first batch in a single layer with small gaps and no piled-up strips. Air-fry for 5 minutes, turn the pork and redistribute the carrots, then cook for another 5 minutes at 190°C/375°F.

4. 4

   Insert a food thermometer sideways into the centre of several of the thickest pork strips. They must reach at least 63°C/145°F, and the carrots should be tender. If needed, continue at 190°C/375°F in 1–2-minute stages. Transfer to a serving dish, cover loosely and let the pork rest for at least 3 minutes.

5. 5

   Cook the remaining three batches separately at 190°C/375°F for 10 minutes each, turning and redistributing halfway through. Check each batch reaches 63°C/145°F and extend cooking in 1–2-minute stages if needed. Add to the serving dish and rest every batch for at least 3 minutes before serving. Earlier batches can rest while later batches cook. Allow approximately 49 minutes for preheating, four batches, transfers and the final rest, plus any extra cooking needed to reach temperature.

6. 6

   Divide the mustard-yogurt sauce, lettuce, pork and carrots evenly among the eight ready-to-eat tortillas. Fold in the sides and roll up snugly. Serve two wraps per person.