Leftover Thai Pork and Cabbage Wraps

Prepare the fresh vegetables: Wash 1 head of green cabbage and carefully peel off 6 to 9 large, sturdy outer leaves to use as wraps. Wash and peel 2 medium carrots, then shred them using a box grater to yield about 1 cup of shredded carrots. Wash 1/4 cup of fresh cilantro and pat dry, keeping the leaves whole. Cut 1 whole lime into wedges.

Reheat the pork: Place 1 lb of leftover Thai basil ground pork with green beans into a microwave-safe container. Cover loosely with a paper towel and microwave on high for 2 to 3 minutes until warmed through, stirring halfway.

Assemble for immediate eating: Lay the prepared cabbage leaves flat. Divide the 1 lb of warmed pork evenly among the cabbage leaves. Top each wrap with a handful of the shredded carrots and fresh cilantro leaves. Squeeze a fresh lime wedge over each wrap right before serving.

Pack for travel: To prevent the cabbage from getting soggy, pack the ingredients separately. Place the reheated pork into an insulated food jar to keep it warm, or pack it cold in a leak-proof container if you prefer to eat it chilled. Pack the cabbage leaves, shredded carrots, cilantro, and lime wedges in a separate multi-compartment lunch container. Assemble the wraps fresh at your desk or lunch table.