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.