My Big Fat Greek Wrap
I was hesitant about sharing this recipe today because while it’s certainly good, I think it could be improved.
(Well technically any recipe could be improved, but I like to post things I love and wouldn’t really change much.)
It’s called Pork Souvlaki and can be found here, but I just like to call ’em Greek Wraps. You know, to keep it simple. The pork in this recipe is cubed and skewered and roasted in the oven. Now, I might not have been crazy about it because I bought pork chops; however, I think this would’ve been really tasty (and worked better for the wraps) if it had been shredded, pulled pork. But that’s just me.
The flavor of these babies is fantastic. Because of my “Life ADD,” I’m always experimenting with different ethnic flavors. And I think Greek flavors might be among my favorites – oils, olives, and feta cheese. What’s not to love?
Speaking of olives, there aren’t any in this recipe. But maybe there should be. Because olives, in my humble little opinion, are one of the best. foods. ever. Green, black, kalamata… mmmm. I love them so much that when I was little, I used to ask Santa for cans of black olives for Christmas.
You say crazy, I say practical.
Now back to your regularly scheduled program. These wraps are pretty simple. Just cook your meat, prepare your veggies, warm your flat bread, and assemble!
You will need:
- 2 tsp. salt
- 1 tsp. dry dill
- 1 tsp. dry oregano
- 1 tsp. garlic powder
- 1 tsp. lemon juice
- 1 Tbsp. olive oil
- 1 lb. boneless pork, cubed
- Flat bread
- Vegetable accoutrements (optional – I used red bell peppers and cucumbers)
- Feta cheese (optional, but why wouldn’t you use it? It’s cheese.)
- Tzatziki (optional, but highly recommended – this is a Greek yogurt/cucumber dip. I found mine in the deli section at Wal-Mart.)
1. Combine the first 6 ingredients to create the marinade for your pork. Or is it a rub? It’s kinda wet, kinda dry. A marirub? Rubamade?
This doesn’t look like a lot of wet/dry marirub, but it will cover the pound of pork quite nicely.
2. Cube the pork (again, I used chops, but please educate me, those of you who know your meats, about what kind of cut might have worked better for this) cover the pieces with your rubbinade.
Just mix it with your hands if you like the feeling of squishiness between your fingers…
Cover the meat and let it marinade in the fridge for at least 2 hours (but as with any marinade, letting it sit overnight would be even better!).
3. When the meat is ready, preheat your oven to 350-degrees F. Stick the meat tightly on some wood skewers, place them on a foil-lined pan, and let them bake for 30-40 minutes. (If I make it this way again, I will probably increase the oven temperature to 400 for the last 10 minutes or so to get the pork crispier on the outside.)
4. Meanwhile, chop up your chosen vegetable accoutrements and sauté them in a little oil. If you have a double-oven, these would be phenomenal roasted in a pan at 400-degrees.
5. Just before your pork is ready, start heating the flat bread on the stove in a pan over low heat. Get your other garnishes (feta and tzatziki) ready as well.
Tzatziki is the perfect accompaniment to these wraps.
And if you have to eat some of it with pita chips while your pork is cooking, I won’t judge you.
6. When everything’s ready, set it up assembly-line style.
Just assemble the wrap to your liking!
Don’t forget the tzatziki. Tzatziki makes the world go ’round. (Or at least it makes my world go ’round.)
Or you could put a little Windex on it.
JUST KIDDING. Do NOT put Windex on your wraps. Windex should not, under any circumstances, be ingested. But can you name that movie? (The title of this post might be a slight giveaway.)
The flavors in this are wonderful. If you try these and figure out a more satisfying (less chewy) way to cook the meat, please let me know!