Greek · Lunch
Greek Rotisserie Pork Wrap (GLP-1)
Sliced pork tenderloin seasoned with oregano, garlic and lemon, seared in a skillet, then wrapped in a whole-wheat pita with lettuce, tomato, cucumber and chickpeas in a light Greek yogurt tzatziki sauce. Protein-forward and fibre-rich for sustained satiety and energy.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
392Calories
38.2gProtein
11.4gFat
34.6gCarbs
5.9gSugar
6.8gFiber
486mgSodium
95mgChol
2.9gSat Fat
870mgPotassium
135mgCalcium
3.4mgIron
0.7mcgVitamin B12
12.5mgVitamin C
protein-rich
high-fiber
low-calorie
glp-1
Instructions
1
Prep
Slice pork tenderloin into thin strips. Mince garlic. Toss pork with garlic, oregano, lemon juice, salt and pepper; rest 10 minutes.
2
Sear
Heat olive oil in a skillet over medium-high heat for 4 to 5 minutes, searing pork strips until browned outside and no longer pink inside.
3
Rest
Transfer pork to a plate for 3 minutes so juices redistribute.
4
Plate
Stir yogurt with garlic powder and salt. Warm pita 30 seconds per side. Layer lettuce, tomato, cucumber, chickpeas and pork inside; fold and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g pork tenderloin
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp olive oil
- 22 small whole-wheat pita (about 45g)
- 1/2 cup120g chickpeas, cooked
- 1/2 cup120g cucumber
- 4 tbsp4 tbsp plain yogurt
- 1/4 tsp1/4 tsp garlic powder
- 44 tomato slices
- a small handful lettuce
- a pinch salt
- a pinch black pepper
