2 tbsp canola oil
3/4 lb boneless pork chops, cut with the grain into 2-inch strips
1 (16 oz bag) coleslaw mix
2 cups shredded carrots
1 bunch scallions, trimmed, thinly sliced
4 cloves minced garlic
1/2 cup sweet red chili sauce, like Thai Kitchen
10 lg bibb lettuce leaves
1/2 cucumber, seeded, peeled, cut into match sticks

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add pork, cook for 3 minutes, or until cooked through. Remove and keep warm. Add remaining oil, the coleslaw, carrot, scallion, and garlic. Cook 7 minutes, stirring occasionally until tender. Stir in sweet chili sauce and reserved pork and heat through.

Place about 1/2 cup filling in center of each lettuce leaf, add cucumber. Roll up and serve.

Submitted by: Sherry Monfils