Flour tortilla wraps
Lime zest and juice
Low-fat natural yogurt
Lean pork loin or leg steaks or fillet
For the Salsa:
To make the cherry tomato salsa mix together 250g(9oz) cherry tomatoes, halved, 2 spring onions, chopped, 1 clove garlic, crushed, half yellow pepper, deseeded and chopped, juice of 1 lime and 15ml(1tbsp) fresh coriander, chopped.
Cut 450g(1lb) lean, fully trimmed pork loin or leg steaks or fillet, into thin strips and dry fry in a hot non-stick wok for 5-6 minutes. Add 10ml(2tsp) fajita seasoning and cook for a further 1-2 minutes. Meanwhile mix together a small pot low-fat natural yogurt with zest and juice of 1 lime.
Serve the pork piled into wraps with shredded lettuce, the cherry tomato salsa, and zesty yogurt and roll up.