Leftover pork roast? No problem. Use it as the basis for these tasty wraps with a Tex-Mex flare.

Rio Grande Wrap

1    15-ounce can ranch or Texas barbecue-style beans
1/4 cup honey
 3 cups cooked, shredded pork roast (see note)
2 cups cooked rice
2 red or green jalapeño chilies, seeded and minced (optional)
4 large flour tortillas, warmed
1 cup shredded lettuce

Optional toppings: sour cream, grated cheese, salsa or sliced jalapenos.

In small saucepan, combine beans and honey. Bring to a boil; reduce heat and simmer for 5 minutes; mash beans coarsely with back of fork; stir in pork, rice and chilies, if desired.

To assemble wraps, lay tortillas on work surface. Spoon 3/4 cup pork mixture down center of each tortilla. Top each with 1/4 cup lettuce. Add optional toppings as desired. Fold in sides to wrap.

Makes 4 servings.

No leftover pork?

That’s no problem either, but it does take a little time. To prepare a pork roast for wraps, season a a 1 1/2-pound  boneless pork roast with salt and pepper; brown on all sides in a hot nonstick skillet with a little olive oil.

Add 1/2 cup chicken broth or water to pan, lower heat, cover tightly and simmer for 1 1/2 hours, until roast is very tender. Check pan occasionally for liquid level; if broth has evaporated, add a little more to pan to maintain a moist cooking environment. Remove roast from pan, let cool slightly and shred or chop pork coarsely.

A 1 1/2 pound  roast will yield 4 cups of pork. Use immediately or cover and refrigerate up to 4 days, until ready to use. Serve cold or reheated.

Nutritional information per serving (1/4 of recipe without any optional ingredients): 763 calories; 13 g fat; 792 mg sodium; 134 mg cholesterol; 100 g carbohydrates; 61 g protein.

Recipe from: National Honey Board