• Wash and dry produce. Halve lemon. Thinly slice cucumber into rounds.

• Place pork* in a large microwave-safe bowl. Stir in bulgogi sauce, jam, gochujang sauce, and 2 TBSP water (4 TBSP for 4 servings). Cover bowl with plastic wrap and poke a few holes in wrap; microwave for 4 minutes. Carefully remove and discard plastic wrap (watch out for steam!).

• Meanwhile, in a medium bowl, combine red cabbage and carrot mix, mayonnaise, half the sesame oil (add more to taste if you like—we sent more), juice from one lemon half (two halves for 4 servings), 1⁄4 tsp sugar (1⁄2 tsp for 4), a pinch of salt, and pepper.

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Lay tortillas on a clean work surface. Divide pork filling, a few cucumber slices (we used 3-5 slices), and as much slaw as you like between tortillas. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.

• Halve wraps on a diagonal; divide between plates. Serve any remaining slaw and cucumber on the side.