Directions

1. Prepare a grill to medium-high heat and lightly oil the grate. Season pork with salt and pepper and grill 2 minutes per side. Use 2 tablespoons of the barbecue sauce to brush both sides of the chops and continue to cook until internal temperature reaches 145 degrees F, about 2 minutes per side. Remove chops from grill and let rest 3 minutes.
2. Meanwhile, in a small bowl, whisk together oil, vinegar, and paprika. In a large bowl, combine romaine, corn, basil, feta, and scallions. Add dressing and toss. Add salt and pepper to taste.
3. Thinly slice pork. Heat a large skillet over medium heat. Place a tortilla in the skillet and cook until warm and softened, about 30 seconds per side. Transfer to a work surface and arrange 1/4 of salad mixture in a line across the tortilla, stopping about 2 inches short of one edge. Top with 1/4 of the pork. Fold one side of the tortilla up and over the fillings, tucking the fillings in tightly, then fold in the 2-inch edge. Continue rolling the tortilla toward the other side, securing it with a toothpick if necessary.
4. Repeat with the remaining tortillas. Serve with the remaining 1/4 cup of barbecue sauce on the side for dipping.