Pepper and Pork Wraps

I know I've mentioned it many times, but I hate wasting food. I spend a lot of time budgeting for everything from haircuts to groceries, and if I'm spending money on food which then gets thrown out, I might as well be flushing $20 down the toilet or using it to light a candle twice a month. 

This last week of the month we have little bits and pieces left of a few items. For lunch yesterday I decided to use up some wraps by making a small portion of saucy, stir-fried peppers, onions, garlic, and leftover pork loin from the freezer.

4-6 whole wheat wraps
1-1.5 c. leftover pork, sliced
2-2.5 c. sliced bell peppers, about 2 large
1 small sliced onion (I used red, but it can be any)
2 garlic cloves, thinly sliced
1 tbsp whole wheat flour
1 tbsp dried thyme
1/2 tsp salt
freshly ground black pepper, to taste
1/2-3/4 c. low-sodium chicken stock
1 tbsp olive oil

Heat oil in frying pan on medium heat. Add onions and garlic, and cook, stirring occasionally, until softened, about 5 minutes. Add spices and flour, mix well with onion mixture, and add chicken stock, 1/4 cup at a time, until desired sauce consistency is reached. Add peppers and stir to combine, then continue cooking until they are heated through. Add pork, and stir to combine, heating just until the peppers are tender-crisp. Serve with a small sprinkle of grated cheese on the meat mixture before rolling up, if desired.