Superfast lavash wraps with pork, cucumber ribbons, feta, and olives

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Superfast lavash wraps with pork, cucumber ribbons, feta, and olives

Soy-Free, Mediterranean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

20 Minutes

These easy Middle Eastern main-course wraps hold pork, cool cucumber ribbons and baby arugula plus our refreshing feta-yogurt dip and briny olive spread.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 pork blade steaks (about 6 ounces each)
  • 3 ounces organic red or gold new potatoes
  • Feta dip (Greek yogurt - feta - fresh lemon juice)
  • 1 organic cucumber
  • 2 ounces organic baby arugula or other leafy greens
  • 2 whole grain lavash
  • Olive spread (black olives - roasted cashews - red wine vinegar - fresh garlic - dried oregano)
Chef's Tip
If you feel like turning on the oven, you can lightly toast the lavash before assembling the wraps: arrange them side by side on a sheet pan, brush lightly with oil, and bake at 400°F until warm but still pliable, 4 to 5 minutes.

Nutrition per serving

Calories 540, Total Fat 23g (29% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 580mg (25% DV), Total Carb. 53g (19% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Contains: Milk, Tree Nuts, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the pork

  • Pat the pork dry with a paper towel; cut the pork into ½-inch strips.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the pork, season with salt and pepper, and cook, turning once, until browned but not yet cooked through, 3 to 4 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
While the pork browns, prepare the potatoes.

2

Prep and cook the potatoes; finish the pork

  • Scrub the potatoes; cut them into quarters, the quarters into ½-inch pieces.
In the same pan used for the pork, if dry, add 1 teaspoon oil. Warm over medium-high heat until hot but not smoking. Add the potatoes, season lightly with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. If using, stir in 1 tablespoon white wine (from your pantry), scraping up any browned bits from the bottom of the pan. Add the pork and cook, stirring occasionally, until the potatoes are tender and the pork is still faintly pink within, 2 to 3 minutes.
While the potatoes and pork cook, prepare the remaining ingredients.

3

Prep the remaining ingredients

  • Season the feta dip to taste with salt and pepper.
  • Using a peeler, shave the cucumber into thin ribbons.
In a medium bowl, toss the cucumber ribbons and arugula with 1 teaspoon [2 tsp] oil; season to taste with salt and pepper.

4

Assemble the lavash wraps

Arrange the lavash on a cutting board. Working with 1 lavash at a time, spread the feta dip on one half of each lavash and the olive spread on the other half. Spoon on the pork-potato mixture and top with the cucumber ribbons and arugula. Roll each lavash into a wrap. Cut the wraps in half on the diagonal.

Serve

Transfer the wraps to individual plates and serve any remaining cucumber ribbons and arugula on the side.
Kids Can!
  • Scrub the potatoes.
  • Season the feta dip.
  • Dress the cucumber and arugula.
  • Help assemble the wraps.