Recipe for cooking great greek pitas

Quick Meals- Salads and Wraps :: Savory Wraps

Great Greek Pitas

Source: Better Homes and Gardens Online

1 1/4 lb. lean boneless pork
1/4 C. extra virgin olive oil or cooking oil
1/4 C. lemon juice
2 Tbsp. prepared mustard
2 cloves garlic, minced
1 1/2 tsp. dried oregano, crushed
1 tsp. dried thyme. crushed
1 (8 oz.) carton plain yogurt
1 sm. cucumber, peeled and chopped (about 1 C.)
1 tsp. dried dill weed
1/4 tsp. salt
3 pita bread rounds, halved
Thinly sliced onion (optional)
Thinly sliced tomato (optional)

Trim fat from pork. Partially freeze pork. Thinly slice into bite-size strips. Place pork in a plastic bag set into a deep bowl.

For marinade, Mix together oil, lemon juice, mustard, garlic, oregano, and thyme; mix well. Pour over pork in bag. Seal bag. Marinate in the refrigerator 6 to 24 hr., turning bag occasionally.

For sauce, in a sm. bowl Mix together yogurt, cucumber, dill weed, and seasoned salt. Cover and chill 6 to 24 hr..

At servings time, drain pork. Discard marinade. In a lrg. skillet, stir-fry pork, half at a time, over med.-high heat about 3 min. or until pork is no longer pink. Using a slotted spoon, remove pork from skillet; spoon into pita halves. Stir cucumber sauce; spoon atop meat. If desired, garnish with onion and tomato.

Makes approximately 6 servings.

Nutrition facts per servings: 241 cal., 12 g total fat, 45 mg cholesterol, 286 mg sodium, 15 g carbohydrate, 1 g fiber, 18 g protein, 13% calcium, 10% iron