If you like gyros, you'll love these strips of grilled pork wrapped in tortillas. It's become a popular summer dish in my home ever since a co-worker gave me the idea for the creamy cucumber dressing. —Christine London of Kansas City, Missouri
Greek Pork Wraps
Greek Pork Wraps
Prep Time
20 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 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 pork tenderloin (1 pound)
- 1 cup chopped peeled cucumber
- 1 cup reduced-fat plain yogurt
- 1/4 teaspoon salt
- 1/4 teaspoon dill weed
- 8 flour tortillas (6 inches)
- 1/2 cup chopped green onions
Directions
- 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.
Nutrition Facts
2 each: 402 calories, 14g fat (2g saturated fat), 77mg cholesterol, 718mg sodium, 34g carbohydrate (0 sugars, 1g fiber), 34g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 milk.
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