GREEK PITA WRAPS RECIPES

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GREEK STYLE PORK PITA WRAPS RECIPE - GREEK.FOOD.COM



Greek Style Pork Pita Wraps Recipe - Greek.Food.com image

This recipe is so simple to make, and tastes so good. A nice change of pace, and the pork with the sauce are so light tasting. Prep time includes marinating time.

Total Time 2 hours 40 minutes

Prep Time 2 hours 15 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon prepared mustard
1 3/4 teaspoons minced garlic, divided
1 teaspoon dried oregano
1 lb pork tenderloin
1 cup chopped cucumber, peeled and seeded
1 cup plain yogurt
1/4 teaspoon salt
1/4 teaspoon dill weed
pita bread (syrian)
1/2 cup chopped green onion

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.

Nutrition Facts : Calories 249.5, FatContent 13, SaturatedFatContent 3.6, CholesterolContent 81.7, SodiumContent 278.2, CarbohydrateContent 6.5, FiberContent 0.8, SugarContent 4, ProteinContent 26.3

PILED-HIGH GREEK VEGETABLE PITAS RECIPE | EATINGWELL



Piled-High Greek Vegetable Pitas Recipe | EatingWell image

The bright, fresh flavors of the Mediterranean come alive in these easy vegetarian pitas. Give yourself enough time to make the roasted vegetables called for in the recipe--or make them a day or two in advance for a healthy meal that takes less than 30 minutes to prepare. These pitas would also work well with whatever leftover cooked veggies you have on hand. No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.

Provided by Diabetic Living Magazine

Categories     Quick & Easy Vegetable Main Dish Recipes

Total Time 25 minutes

Number Of Ingredients 14

1 tablespoon olive oil
1 cup canned no-salt-added chickpeas (garbanzo beans), rinsed and patted dry
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon ground cumin
? teaspoon ground pepper
2 cups Roasted Butternut Squash & Root Vegetables (see Associated Recipes)
1 1/3 cups Lemon-Roasted Mixed Vegetables (see Associated Recipes)
1 cup fresh baby spinach
½ cup cherry tomatoes, halved
¼ cup crumbled reduced-fat feta cheese (1 oz.)
2 (6 to 7 inch) whole-wheat pita bread rounds, halved horizontally and lightly toasted (see Tip)
½ cup hummus
Lemon wedges

Steps:

  • Heat oil in a 10-inch skillet over medium heat. Add chickpeas; sprinkle with paprika, garlic powder, cumin, and pepper. Cook, stirring frequently, until the chickpeas are lightly browned, 6 to 8 minutes.
  • Transfer the chickpeas to a medium bowl. Add Roasted Butternut Squash & Root Vegetables, Lemon-Roasted Mixed Vegetables, spinach, tomatoes, and feta; toss gently to combine. Serve with pita, hummus, and lemon wedges.

Nutrition Facts : Calories 399.3 calories, CarbohydrateContent 52.7 g, CholesterolContent 5 mg, FatContent 14.8 g, FiberContent 12.6 g, ProteinContent 15.1 g, SaturatedFatContent 2.8 g, SodiumContent 722.5 mg, SugarContent 6.9 g

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