paleo pork tenderloin with apple slaw

4 Italian-style egglife® wraps

6 oz leftover pork tenderloin, cut into thin strips

¼ cup water or broth

2 tsp Worcestershire sauce (for gluten-free, ensure a gluten-free brand such as Lea & Perrin’s or French’s)

1 tsp tomato paste

1 tsp ground cumin

Salt to taste

Slaw

2 cups shredded green cabbage

1 cup shredded carrot

1 sweet tart apple (like honeycrisp), cut into thin matchstick strips (julienned) OR to make keto-friendlier, replace the apple with ¼ of a small/medium jicama, peeled and cut into thin matchstick strips

Dressing for Slaw

2 tbsp mayonnaise (for Paleo, use an avocado oil-based mayo, like Primal Kitchen)

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tbsp honey

1 tbsp fresh lemon juice

Fresh ground pepper to taste.