Tropical Pork Wraps
	Canteloupe Salsa:
	2 cups finely diced canteloupe or mango
	2 green onions, finely diced
	1 yellow bell pepper, seeded, finely diced
	1 tomato, seeded and finely diced
	1 lg jalapeno, seeded and minced
	½ cup cooked black beans; if canned, rinse and drain
	1½ tbs olive oil, extra virgin
	1 tbs lemon juice
	1½ tsp Dijon mustard
	1 garlic clove, minced
	1 tbs fresh thyme
	1 tbs slivered fresh mint
	Salt and pepper to taste
	6 lg flour tortillas (10 - 12 inch)
	1 pound thinly sliced roasted Pork Loin
	Place all of the fruits and vegetables for the salsa in a bowl. 
	In another small bowl, whisk together the olive oil, lemon juice, 
	mustard and garlic and toss with the canteloupe mixture. Gently 
	toss in the fresh thyme and mint and season to taste with salt and pepper. 
	Set aside for 30-40 minutes to allow flavors to blend.
	For each wrapped sandwich, cover a tortilla with thin slices of roasted 
	pork loin, leaving a small border at the top and bottom; then spoon about 
	one-fourth cup of the salsa down the center of one half.
	Fold the top and bottom of the tortilla over the fillings; then, beginning 
	on the side with the salsa, roll as tightly as possible (like a burrito) to 
	enclose the fillings securely. To serve, place seam side down on a plate and 
	cut in half crosswise.
	Serves six

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