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Prepare all ingredients: Cut pork chops into 1/2-inch cubes. Finely dice the yellow onion and bell pepper. Mince the garlic. Chop the pepperoni. Shred the cheddar cheese if not pre-shredded.

Heat olive oil in a large skillet or frying pan over medium-high heat. Add the cubed pork and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the pork from the skillet and set aside, leaving any rendered fat in the pan.

Reduce heat to medium. Add the diced onion and bell pepper to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and chopped pepperoni, cooking for another 1-2 minutes until fragrant.

Stir in the tomato paste, chili powder, ground cumin, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices. Return the cooked pork to the skillet and mix well to combine with the seasoned vegetables.

Preheat your oven to 375°F (190°C). Lay out the flour tortillas on a clean work surface. Spoon about 1/2 cup of the spicy pork filling onto the center of each tortilla. Sprinkle about 3 tablespoons of shredded cheddar cheese over the filling.

Fold the sides of each tortilla over the filling, then roll it up tightly from the bottom to create a wrap. Place the assembled wraps seam-side down on a baking sheet.

Bake the wraps for 8-10 minutes, or until the tortillas are lightly golden and the cheese is melted and bubbly. Alternatively, you can pan-fry them in a lightly oiled skillet over medium heat for 2-3 minutes per side until golden and crispy.

Serve immediately and enjoy your spicy pork wraps with cheddar melt!


Prepare all ingredients: Cut pork chops into 1/2-inch cubes. Finely dice the yellow onion and bell pepper. Mince the garlic. Chop the pepperoni. Shred the cheddar cheese if not pre-shredded.

Heat olive oil in a large skillet or frying pan over medium-high heat. Add the cubed pork and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the pork from the skillet and set aside, leaving any rendered fat in the pan.

Reduce heat to medium. Add the diced onion and bell pepper to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and chopped pepperoni, cooking for another 1-2 minutes until fragrant.

Stir in the tomato paste, chili powder, ground cumin, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices. Return the cooked pork to the skillet and mix well to combine with the seasoned vegetables.

Preheat your oven to 375°F (190°C). Lay out the flour tortillas on a clean work surface. Spoon about 1/2 cup of the spicy pork filling onto the center of each tortilla. Sprinkle about 3 tablespoons of shredded cheddar cheese over the filling.

Fold the sides of each tortilla over the filling, then roll it up tightly from the bottom to create a wrap. Place the assembled wraps seam-side down on a baking sheet.

Bake the wraps for 8-10 minutes, or until the tortillas are lightly golden and the cheese is melted and bubbly. Alternatively, you can pan-fry them in a lightly oiled skillet over medium heat for 2-3 minutes per side until golden and crispy.

Serve immediately and enjoy your spicy pork wraps with cheddar melt!
