Greek Pork Wraps Recipes

GREEK PORK WRAPS

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the pork. Seal bag and turn to coat; refrigerate for 2 hours. , In a small bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. , Grill tenderloin, uncovered, over direct medium-high for 2-3 minutes on each side. Place meat over drip pan and grill, covered, over indirect medium-hot heat for 10-15 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, wrap tortillas in foil; place on grill for 1-2 minutes on each side or until warmed. Slice tenderloin into strips; place on tortillas. Top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions.

GREEK STYLE PORK PITA WRAPS

Steps:

• In a large zip top bag, combine lemon juice, oil, mustard, 1 1/4 tsp of the garlic, and the oregano.
• Add the pork loin, seal the bag, and turn to coat.
• Refrigerate for at least 2 hours.
• In a bowl, combine the cucumber, yogurt, salt, dill, and remaining garlic.
• Cover and chill till serving time.
• Heat oven to 400°.
• Place pork in pan lined with foil, or sprayed with non stick spray.
• SAVE MARINADE.
• Bake for 10 minutes, then brush with remaining marinade.
• Bake for 15 minutes more, then check temperature with meat thermometer.
• Temp should be 160° (slightly pink).
• Bake longer if necessary.
• This is how I serve the meat in the pitas: split the pita so you have 2 rounds.
• Place some sliced pork in the center, top with yogurt sauce and green onions, and roll up.
• Or if you prefer, you can slice off the top of the pita, and put meat and sauce in to make a pocket.

GREEK CHICKEN WRAPS - SOUVLAKI

Steps:

• Prepare the Chicken Marinade first. Get a large bowl. Combine olive oil, lemon juice, garlic, oregano, salt and pepper. Add the Chicken Thighs and give it a mix with your hands. Make sure you get into all the nooks and crannies. Add more oregano if necessary. Leave for 30ish minutes.
• Prepare wrap ingredients. Slice tomatoes, slice cucumber into half moon shapes, THINLY slice onions and slice the lettuce.
• Add the marinated chicken to a medium-heat skillet or frying pan for 5-7 minutes. Cook in 2 batches to avoid over crowding the pan (this should allow it to brown nicely). Once nicely browned and cooked through leave to rest on a chopping board for 5 minutes before slicing.
• Build the wraps. Toast the flatbread or tortilla on a frying pan. I place a tortilla directly onto the gas as this gives a nice charred flavour. You may prefer to heat in frying pan.
• Build the wraps - tortilla/flatbreat, then lettuce, onion, cucumber, tomatoes.and tzatziki. Be careful not to over fill, just a little of each is best. Slice the rested chicken and add to the wrap. And enjoy!
• To wrap the tortilla properly, first fold up from the bottom, the fold the two adjacent sides over.

GREEK PORK CHOPS

Steps:

• In a large bowl, mix first 9 ingredients. Add pork chops and turn to coat. Cover; refrigerate 8 hours or overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-5 minutes per side. Let stand 5 minutes before serving.Freeze option: Freeze chops with marinade in a freezer container. To use, thaw in refrigerator overnight. Drain pork, discarding marinade. Grill as directed.

PORK SOUVLAKI

Steps:

• Trim and cut pork into 1 inch cubes.
• In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper.
• Add pork and stir to coat.
• Marinate for 10 minutes (make ahead: cover and refrigerate for up to 24 hours).
• evenly thread pork onto six 8 inch skewers; place on foil lined baking sheet.
• Brush with marinade.
• Broil 6 inches away from heat, turning halfway through, until just a hint of pink remains inside, about 12 minutes.
• Spread tzatziki over each pita.
• Remove pork from skewers and place on pitas; fold over.

GREEK-INSPIRED SEARED PORK CHOPS

Steps:

• Place pork chops between sheets of plastic wrap or parchment paper and pound to flatten to 1/2-inch thickness. Season both sides of the chops evenly with Greek seasoning.
• Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Place 2 chops in the hot skillet and sear for 2 minutes. Flip and cook until chops are no longer pink in the center, or to desired degree of doneness, 2 to 4 more minutes. Set aside and keep warm. Add 1 tablespoon oil to the skillet and repeat to cook remaining 2 chops.
• Add remaining 1 tablespoon oil to the skillet. Add tomatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until tomatoes are slightly blistered and softened, about 3 minutes. Add olives and lemon juice and cook for 2 minutes.
• Serve tomato mixture over pork chops and sprinkle each serving with feta cheese and parsley.

GREEK LETTUCE WRAPS

Steps:

• In small bowl, mix all sauce ingredients. Refrigerate until serving time.
• In medium bowl, mix chicken, cheese, onion, olives and tomato.
• To serve, spoon scant 1/4 cup chicken mixture on each lettuce leaf; top with scant 1 tablespoon sauce. Top with dill sprig.