The Feta and yogurt sauce adds a burst of fresh flavour to these wraps. Set out bowls of suggested toppings and allow everyone to personalize their own wrap and watch dinner disappear.
- Prep: 15 min
- Cooking: 5 min
- 4 6-inch (15 cm) whole wheat Greek-style pocketless pitas
- 1 cup (250 mL) crumbled Canadian Feta cheese
- 1/2 cup (125 mL) plain 2 % yogourt
- 3/4 tsp (3 mL) dried oregano
- 1/2 tsp (2 mL) grated lemon zest
- 2 cloves garlic minced
- 1 lb (450 g) boneless pork loin or pork tenderloin
- 1 tbsp (15 mL) butter
- 1 small onion thinly sliced
- 1 tbsp (15 mL) freshly squeezed lemon juice
- Chopped tomato
- sliced English cucumber
- shredded romaine lettuce
Preheat oven or toaster oven to 350 °F (180 °C). Wrap pitas in foil and warm in oven for 5 min.
Meanwhile, in a small bowl, combine Canadian Feta cheese, yogurt, 1/4 tsp (1 ml) oregano, lemon zest and half of the garlic; set aside. (Make ahead, cover and refrigerate for up to 2 days.)
Trim fat from pork if necessary, and cut across the grain into 1/4-inch (0.5 cm) thick strips. Heat a large nonstick skillet over medium-high heat. Melt butter and add pork strips, onion, remaining oregano and garlic; sauté for 5 min or until pork is lightly browned and a hint of pink remains. Sprinkle with lemon juice.
Spread some of the Feta sauce over half of each pita and top with the pork mixture. Serve with remaining sauce and desired toppings and fold to enclose.
Tips for Kids: Kids with supervision can prepare the Feta and yogurt topping.
Use the fine side of a cheese grater or a microplane-style grater to grate the lemon zest and a garlic press for the garlic – no peeling required.
Cooking Tips: Replace boneless pork loin with boneless, skinless chicken and cook until chicken is no longer pink inside.
Large whole wheat flour tortillas are an alternative for the pocketless pitas.
For the Adventurous: Add pickled hot pepper rings to the suggested toppings.
Top 5 Nutrients
|Calcium:||26 % / 282 mg|
|Vitamin B6:||79 %|
|Vitamin B12:||73 %|