Greek Pork Wraps -- When Sunday Calls for Something Warm and Satisfying

Groundhog Day Sunday.

Drove Tuesday.

Book two release in two weeks. I did three radio interviews by phone this week — a Minnesota station, a Kansas station, a trucker podcast. All good.

Gayle had a mixed week. Some tired days. She knit a smaller scarf for Josie.

Sunday: pot roast.

With book two dropping in two weeks and three radio interviews already behind me, Sunday felt like the one day I could actually breathe — and that meant something good on the stove. I didn’t have the energy for a full pot roast production, but I still wanted that same hearty, savory satisfaction. These Greek Pork Wraps hit every note: warm, a little bold, and just hands-on enough to feel like I was doing something for the people I love.

Greek Pork Wraps

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 4

Ingredients

• 1 1/2 lbs pork tenderloin, thinly sliced
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Juice of 1 lemon
• 4 large flatbreads or pita rounds
• 1 cup tzatziki sauce
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• Handful of fresh parsley or dill, roughly chopped

Instructions

1. Marinate the pork. In a bowl, combine 2 tablespoons olive oil, garlic, oregano, cumin, paprika, lemon juice, salt, and pepper. Add the sliced pork tenderloin and toss to coat. Let marinate for at least 10 minutes (or up to 1 hour in the refrigerator).
2. Cook the pork. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated pork slices in a single layer and cook for 3–4 minutes per side, until golden and cooked through. Work in batches if needed to avoid crowding the pan.
3. Warm the flatbreads. While the pork rests, warm the flatbreads directly over a gas burner flame for 30 seconds per side, or wrap in a damp paper towel and microwave for 20–30 seconds until soft and pliable.
4. Assemble the wraps. Spread a generous spoonful of tzatziki down the center of each flatbread. Layer with cooked pork slices, cherry tomatoes, cucumber, red onion, and crumbled feta.
5. Finish and serve. Scatter fresh parsley or dill over the top, fold or roll the wraps, and serve immediately while the pork is still warm.

Nutrition (per serving)

Calories: 520 | Protein: 38g | Fat: 21g | Carbs: 42g | Fiber: 3g | Sodium: 680mg