- 1 red pepper
- 1 handful of salad leaves
- 1 red onion
- 100 g cherry tomatoes
- 500 g pork escalopes
- black pepper, freshly ground
- 1 pinch paprika
- 4 tbsp olive oil
- 200 g Padron peppers
- coarse sea salt
- 4 tortilla wraps
- 4 tbsp canned sweetcorn, drained
Cut off the top of the red pepper, remove the seeds and thinly slice into rings. Wash the salad leaves and shake dry. Peel and halve the onion and cut into thin strips. Halve the tomatoes.
Season the pork with salt, pepper and paprika. Heat 2 tbsp olive oil in a frying pan and fry the pork for about 2 minutes each side until lightly browned and cooked through. Set aside and leave to rest.
Preheat the grill to high. Brush the Padron peppers with the remaining olive oil then grill for 5-6 minutes, turning regularly, until softened and charred. Tip into a bowl and sprinkle with sea salt.
Briefly warm the tortillas, top with salad leaves, peppers, onions and tomatoes.
Cut the pork into strips, arrange on top with the corn and fold over the tortillas to enclose. Serve with the grilled Padron peppers.