This recipe for pork wraps promises full flavor with only a modest fat content. One way of slimming the ingredients down is to replace rolls with a Middle Eastern soft flatbread, such as lavash, and to use low-fat sour cream and mayonnaise for the tangy, refreshing coleslaw that accompanies the wraps.

The recipes, devised and styled by Gina Marie Miraglia, come from the “Every Day” cooking section of Gourmet magazine’s June issue. A note points out that the shredded pork in sauce can be made a day ahead of time and chilled, covered. Reheat before using.

Shredded Pork Wraps with Lemon Coleslaw

Active time 1 1/2 hours, start-to-finish 3 1/2 hours

1 medium onion, chopped

1 garlic clove, minced

1 tablespoon olive oil

2 tablespoons cider vinegar

1/4 cup ketchup

2 tablespoons ketchup-style chili sauce

2 teaspoons Worcestershire sauce

1 teaspoon Tabasco

3/4 cup water

1/2 teaspoon salt

1/4 teaspoon black pepper

One 12-ounce pork tenderloin, halved crosswise

Two 10-by-9-inch sheets Middle Eastern-style soft flatbread such as lavash, halved crosswise, or four 8- to 9-inch flour tortillas

Lemon coleslaw (recipe follows)

Cook onion and garlic in oil in a 3- to 4-quart heavy pot over moderate heat, stirring, until golden, about 8 minutes. Stir in remaining ingredients except pork, lavash and coleslaw, and simmer, covered, 10 minutes. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.

Transfer pork with tongs to a cutting board. Puree cooking liquid in a blender until smooth (use caution when blending hot liquids) and return to pot. When pork is cool enough to handle, shred lengthwise with your fingers or 2 forks and add to sauce. Simmer, stirring, just until pork is heated through.

Divide shredded pork among pieces of lavash and top with some coleslaw. Then wrap lavash around to form a cone.

Makes 4 servings.

Nutrition information per serving: about 339 calories, 8 g fat.

Lemon Coleslaw

Active time 40 minutes, start-to-finish 1 1/2 hours

2 tablespoons low-fat sour cream

2 teaspoons low-fat mayonnaise

1/2 teaspoon finely grated fresh lemon zest

4 teaspoons fresh lemon juice

1 teaspoon sugar

3 tablespoons water

1/4 teaspoon salt

1/8 teaspoon black pepper

1 pound green cabbage, thinly sliced (4 cups)

2 carrots, cut into julienned strips or coarsely grated

1 bunch scallions, thinly sliced diagonally (1 cup)

1/2 cup chopped fresh flat-leaf parsley

Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions and parsley, and toss well. Chill, covered, 1 hour, to allow flavors to develop. Season with salt and pepper.

Makes 4 servings.

Nutrition information per serving: about 61 calories, 2 g fat.