Try this Greek Pork (Or Chicken) Pita Pockets recipe, or contribute your own.
Suggest a better descriptionsubmitted by: dev_lck@shsu.edu (Lori, Huntsville, Texas) Cut 1 lb. boneless pork loin into thin strips. Combine 4 T. each olive oil and lemon juice, 1 T. prepared mustard, 2 cloves minced garlic, and 1 t. dried oregano. Pour over pork. Refrigerate 1-8 hrs. Stir together 1 C. plain yogurt, 1 peeled, chopped cucumber, 1/2 t. crushed garlic and 1/2 t. dill weed. Cover and chill. Remove pork/chicken from marinade. Stir-fry in non- stick pan over medium heat for 2-3 minutes. Halve two pita loaves and open to form a pocket. Fill with pork, top with cucumber mixture. Garnish with chopped red onion. (I usually add shredded lettuce and diced tomato, too) Recipe Archive - 01 July 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 4 | ||
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Calories: 318 | ||
Calories from Fat: 106 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 74.4mg | 23 % | |
Sodium 318.8mg | 11 % | |
Potassium 685.7mg | 18 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 22.7g | ||
Protein 28.6g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 318
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