Greek · Lunch
Greek Rotisserie Pork Wrap
Warm pita wrapped around sliced pork shoulder rubbed with oregano, garlic, and lemon, then pan-seared until charred and golden. Filled with tomato, red onion, cucumber, and garlicky Greek yogurt tzatziki, topped with crumbled feta and fresh parsley.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
31.8gFat
40.1gCarbs
6.9gSugar
4.3gFiber
941mgSodium
164mgChol
10.9gSat Fat
870mgPotassium
215mgCalcium
3.4mgIron
1.1mcgVitamin B12
14.5mgVitamin C
protein-rich
gluten-free-adaptable
mediterranean
thirty-min-meals
all-time-classics
Instructions
1
Prep
Combine pork shoulder strips with minced garlic, dried oregano, lemon juice, and olive oil in a bowl.
2
Marinate
Cover and refrigerate the pork mixture for 30 minutes.
3
Build
Mix Greek yogurt with grated cucumber, white wine vinegar, salt, and pepper to make tzatziki.
4
Sear
Heat skillet over medium-high heat and sear pork 6–8 minutes, turning occasionally, until charred and internal temperature reaches 145°F.
5
Plate
Toast pita 30–45 seconds per side in the same skillet. Spread tzatziki on warm pita, layer tomato, onion, and pork, scatter feta and parsley, then fold and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 22 pita bread
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 2 tbsp30ml lemon juice
- 2 tbsp30ml olive oil
- 1/2 cup120g Greek yogurt
- 11 cucumber
- 1 tsp1 tsp white wine vinegar
- 44 tomato slices
- 44 thin red onion slices
- 2 tbsp18g crumbled feta cheese
- 2 tsp2 tsp fresh parsley
- salt, to taste
- black pepper, to taste
