Wash and dry produce.

Quarter lime.

In a small bowl, whisk together ponzu, brown sugar, 2 tsp soy sauce (4 tsp for 4), and as many chili flakes as you like (it’s OK if sugar does not completely dissolve).

Heat a drizzle of oil in a large pan over medium-high heat. Add pork*; season with salt and pepper. Cook, breaking up meat into pieces, until almost cooked through, 2-3 minutes. TIP: While pork cooks, move on to Step 3!

Stir in ponzu mixture; cook, stirring occasionally, until pork is cooked through and sauce has reduced, 2-3 minutes more. TIP: If mixture seems dry, add a splash of water.

Add bok choy and napa cabbage and cook, stirring, until veggies have softened, 30-60 seconds.

Remove from heat; add a squeeze of lime juice (big squeeze for 4 servings) over pan. Taste and season with salt and pepper if desired.

While pork cooks, massage rice in package to separate grains; partially open package. Microwave for 90 seconds. TIP: Be careful when handling—steam may release!

Add mixed greens, dressing, and a squeeze of lime juice to a medium bowl; toss to combine. Taste and season with salt and pepper if desired.

Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

Lay tortillas on a clean work surface. Spread spicy mayo on bottom third of each tortilla; top with rice, pork mixture, and as many crispy fried onions as you like. Fold bottom of each tortilla over filling, then fold left and right sides toward filling. Roll tortillas, starting with filled sides, to form wraps.

Halve wraps. Divide wraps and salad between plates. Top salad with any remaining crispy fried onions. Serve with remaining lime wedges.

Halve wraps. Divide wraps and salad between plates. Top salad with remaining crispy fried onions. Serve with remaining lime wedges.

Halve wraps. Divide wraps and salad between plates. Top salad with any remaining crispy fried onions. Serve with remaining lime wedges on the side.