1. Cut off the skin and the white pieces from the pork leg to create a lean cut.
2. In a slow cooker, add the onion, garlic, carrot, capsicum and pork.
3. Stir in BBQ sauce, stock, smoked paprika and pepper.
4. Cover and slow-cook on low for 8-12 hours or high for 4-6 hours, until the pork is tender.
5. To make the wraps, heat the tortillas in a microwave for 20-25sec or on a pan for a few seconds per side.
6. Lay flat and add tomato, red onion, salad and the slow-cooked pork.
7. Heat a sandwich press and toast the wraps for 1-2 minutes per side or until golden.
8. To meal prep, wrap in tin foil and keep in the fridge for 3-4 days, or freeze.

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Nutrition:

422 calories

43g protein

36g carbs

11g fat

2g fibre