1/2medium red bell pepper, cut into 1/2-inch cubes
1jalapeño pepper, seeded and chopped
4scallions, sliced
Salt and freshly ground black pepper
Instructions
Make the slaw by whisking the vegetable oil, sugar, rice vinegar, and garlic together in a large bowl.
Add the cabbage, red bell pepper, jalapeño, and scallions and toss to coat thoroughly. Season to taste with salt and pepper and set aside.
Combine the pork, 1/2 tablespoon of the vegetable oil, soy sauce and garlic in a separate bowl.
Add a few grinds of black pepper and the Chinese five-spice powder and combine well.
Heat the remaining tablespoon of oil in a wok or heavy skillet over high heat. Add the pork and stir fry just until cooked through, about 3 minutes. Remove from the heat and set aside.
To assemble the wraps, lay the tortillas on a flat surface and line with lettuce.
Spoon some slaw down the center and top with a serving of pork. Roll as tightly as possible, slice in half and serve immediately.