• Wash and dry produce. Quarter lime. • In a small bowl, whisk together ponzu, brown sugar, 2 tsp soy sauce (4 tsp for 4), and as many chili flakes as you like (it’s OK if sugar does not completely dissolve). • In a separate small bowl, combine mayonnaise with as much Sriracha as you like.

• Drizzle oil in a hot large pan. Add pork*; season with salt and pepper. Cook, breaking up into pieces, until almost cooked through, 2-3 minutes. TIP: While pork cooks, move on to the next step! • Stir in ponzu mixture; cook, stirring occasionally, until pork is cooked through and sauce has reduced, 2-3 minutes more. TIP: If mixture seems dry, add a splash of water. • Add bok choy and napa cabbage and cook, stirring, until veggies have softened, 30-60 seconds. • Remove from heat; squeeze juice from one lime wedge (two wedges for 4) over pan. Taste and season with salt and pepper if desired.

• While pork cooks, massage rice in package to separate grains; partially open package. Microwave for 90 seconds. TIP: Be careful when handling—steam may release! • In a medium bowl, toss together mixed greens, dressing, and a squeeze of lime. Taste and season with salt and pepper if desired.

• Wrap tortillas in damp paper towels; microwave 30 seconds. • Lay tortillas flat on a work surface and spread Sriracha mayo on bottom-third of each tortilla; top with rice, pork mixture, and as many crispy fried onions as you like. • Fold bottom side of each tortilla up Ground Meat is fully cooked when internal temperature reaches 160°. over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps. • Halve wraps. Top salad with any remaining crispy fried onions. Serve with remaining lime wedges on the side.