I lived through several tornadoes, floods, blizzards, and ice storms throughout my life, but I've never experienced a hurricane. For some odd reason whenever a hurricane strikes the country, I feel the need to make something indigenous to the area. I wanted to make red beans and rice. I wasn't in the mood to deal all of the steps in making red beans and rice. Nor did I want the entire house to smell like red beans and rice the entire week. So I settled with something of Cuban descent, a grilled Cubano wrap.
I used my panini press; however, a George Foreman grill would work fine too. If you don't have any of those, you could also use a skillet. Regardless, this is a quick and easy meal that uses left-over grilled pork tenderloin.
Grilled Cubano Wraps
4 gluten-free brown rice wraps (I used Sandwich Petals)
1/2 lb. thinly sliced, grilled pork tenderloin
4 slices Swiss cheese
1/4 cup chopped dill pickles
1 tablespoon Dijon mustard
Heat a grill press to medium-high heat. Combine the chopped pickles and mustard together in a small dish and set aside. Place your wraps on a plate and microwave on high for 30 seconds to soften your wraps. To assemble the wraps, spoon 1 tablespoon of the pickle mixture onto each wrap. Lay a slice of cheese on top of the pickle mixture. Divide the pork evenly among the wraps and place over the cheese. Roll each wrap and place on the grill press. Grill for 3-4 minutes or until the wraps are golden brown. Remove the wraps and serve.