Pork and Cabbage Slaw Burritos (Mexican)

To make tacos, fold warm corn tortillas around this filling and sprinkle with cheese.

½ head green cabbage, shredded (2 cups)
¼ cup fresh cilantro leaves
2 tsp. lime juice, freshly squeezed
2 tsp. olive oil
coarse sea salt
pepper, freshly cracked
4 flour tortillas (burrito size)
½ cup cheddar, shredded (2 oz)
2 cups Slow-Cooker Green Chili warmed, and potatoes halved if large
salsa (optional), for serving

Preheat oven to 350°F.

In a medium bowl, combine cabbage, cilantro, lime juice, and oil; season with salt and pepper and toss to combine. Place tortillas on a work surface. Place cheese, cabbage mixture, and chili down center of each tortilla, leaving room at ends.

Fold one side of each tortilla over filling, then tuck in ends and tightly roll up. Place burritos, seam side down, on a baking sheet. Heat in oven until tortillas are warm and cheese melts, about 7 minutes. Serve immediately, with salsa if desired.

Makes 4 servings.