Pork Mississippi Nachos

Nachos made with my light pork Mississippi roast that are simple to throw together yet pack in the flavor.

100 g Mississippi Roast (make sure you stir the pork and the juices until evenly combined first. This makes for the most accurate logging!)
1 Joseph's Lavash Wrap (56 g)
cooking spray
salt
62 g store bought queso blanco (or mozzarella/other cheese of your choice)
30 g deli sliced pepperoncinis
30 tomatoes, chopped
5 fresh basil leaves, chopped
15 g pickled red onions
30 g Non Fat Greek Yogurt

Preheat your air fryer to 400 degrees. Slice the lavash wrap into chip sized pieces. Spray with cooking spray and sprinkle with salt, to taste. Air fry them at 400 for 2-3 minutes until golden brown and crispy. Watch carefully because they can burn quickly! I'd check on them every 30 seconds or so and give them a good shake..
Oven preparation: Preheat oven to 400 degrees. Lay prepared "chips" in a baking pan. Cook for 2-3 minutes, or until golden brown and crispy.

Turn your oven onto the broiler setting on high.
Begin by mixing the pork meat well, so any juices at the bottom of the container get mixed equally into the shredde pork.
Place the 100 g of pork in an oven safe dish. Spread it out fairly well.
Place in the broiler until the pork is warm and a bit crispy, about 3 minutes or so. Watch carefully, as the broiler can burn things quickly.
On a large plate, arrange chips in a single layer. Spread pork over the nachos and then the queso blanco. Top with pepperoncinis, tomatoes, greek yogurt, basil, and pickled red onions. Enjoy a big ol' plate of nachos!

Macros for one plate of nachos, as described are 9F/28C/39P, or 370 calories.

Find this recipe on MyFitnessPal by searching "How We Macro Pork Mississippi Nachos."