Apple, fennel, and pork radicchio wraps

Name: Apple, fennel, and pork radicchio wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 small fennel bulb; 1 tablespoon extra-virgin olive oil; 8 ounces ground pork; 0.5 apple (such as Granny Smith or Mcintosh), cored and diced; 1 teaspoon dried sage, crushed; ¼ teaspoon salt; 2 tablespoons finely chopped unsulfured dried apricots; 2 tablespoons Whole30-compliant mayonnaise or Basic Mayonnaise (page 281); 1 tablespoon cider vinegar; 8 medium radicchio, cabbage, butterhead lettuce, or Bibb lettuce leaves; ¼ cup chopped walnuts, toasted (see Tip)

4 steps

Prep:15minCook:10min

From Whole30 fast and easy book

Updated at: Wed, 15 Nov 2023 02:43:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories840.3 kcal (42%)

Total Fat52.9 g (76%)

Carbs64.9 g (25%)

Sugars19.6 g (22%)

Protein36.9 g (74%)

Sodium699.8 mg (35%)

Fiber14.5 g (52%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1fennel bulb

small

1 tablespoonextra-virgin olive oil

8 ouncesground pork

0.5apple

such as Granny Smith or Mcintosh, cored and diced

1 teaspoondried sage

crushed

¼ teaspoonsalt

2 tablespoonsdried apricots

finely chopped, unsulfured

2 tablespoonsmayonnaise

whole30-compliant, or basic mayonnaise

1 tablespooncider vinegar

8radicchio

medium, cabbage, butterhead lettuce, or bibb lettuce leaves

¼ cupwalnuts

chopped, toasted

Instructions

Step 1

TRIM the fennel bulb, reserving the feathery tops (fronds). Remove the core and then coarsely chop the bulb. Heat the olive oil in a medium skillet over medium heat. Add the chopped fennel and the pork and cook, stirring, until the pork is almost cooked through, 3 to 4 minutes.

fennel bulb1

extra-virgin olive oil1 tablespoon

ground pork8 ounces

Step 2

ADD the apple, sage, and salt. Cook, stirring, until the pork is no longer pink and the apple is crisp-tender, 2 to 3 minutes. Stir in the apricots. Remove from the heat. In a small bowl, whisk together the mayonnaise and vinegar. Add to the pork mixture and stir until combined.

apple0.5

dried sage1 teaspoon

salt¼ teaspoon

dried apricots2 tablespoons

mayonnaise2 tablespoons

cider vinegar1 tablespoon

Step 3

PLACE the radicchio leaves on a large serving plate. Spoon the pork filling into the center of the leaves. Sprinkle with the walnuts. Chop some of the reserved fennel fronds and sprinkle over the walnuts.