Create a meal the whole family will love with these sensational spiced pork, avocado and corn wraps.


  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons lime juice
  • 1/3 bunch coriander, leaves and stems chopped
  • 1/4 cup mint leaves, chopped
  • 2 tablespoons orange juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 400g Australian Pork Sirloin Steak
  • 1 large corn cob, husk and silks intact
  • 200g pkt Australian Coleslaw
  • 1 large avocado, stoned, peeled, coarsely chopped
  • 4 White Soft Wraps


  1. Reserve 1 tablespoon each of the oil and lime juice. Process the coriander, mint, orange juice, oregano, cumin and remaining oil and lime juice in a food processor until smooth. Season.
  2. Place pork in a shallow dish. Drizzle with 1 tbs of coriander mixture. Toss to coat. Place in fridge for 5 mins to marinate.
  3. Meanwhile, rinse the corn. Place on a microwave-safe plate and cook in microwave on high for 3 mins. Set aside until cool enough to handle. Remove the husk and silks. Use a sharp knife to cut down the side of the corn cob to remove the kernels. Place corn kernels, coleslaw and avocado in a large bowl. Drizzle with the reserved oil and lime juice. Season. Toss gently to combine.
  4. Heat a large non-stick frying pan over medium heat. Cook pork for 3 mins each side for medium or until cooked to your liking. Set aside for 2 mins to rest. Thinly slice.
  5. Heat a chargrill on high. Cook the wraps for 1-2 mins or until lightly charred. Place on serving plates. Top with slaw and pork. Drizzle with remaining coriander mixture.