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Greek Pork Wraps

If you like gyros, you'll love these strips of grilled pork wrapped in tortillas. It's become a popular summer dish in my home ever since a co-worker gave me the idea for the creamy cucumber dressing. —Christine London of Kansas City, Missouri
  • Total Time
    Prep: 20 min. + marinating Grill: 15 min.
  • Makes
    4 servings

Ingredients

  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon prepared mustard
  • 1-3/4 teaspoons minced garlic, divided
  • 1 teaspoon dried oregano
  • 1 pork tenderloin (1 pound)
  • 1 cup chopped peeled cucumber
  • 1 cup reduced-fat plain yogurt
  • 1/4 teaspoon salt
  • 1/4 teaspoon dill weed
  • 8 flour tortillas (6 inches)
  • 1/2 cup chopped green onions

Directions

  • In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the pork. Seal bag and turn to coat; refrigerate for 2 hours.
  • In a small bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan.
  • Grill tenderloin, uncovered, over direct medium-high for 2-3 minutes on each side. Place meat over drip pan and grill, covered, over indirect medium-hot heat for 10-15 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes.
  • Meanwhile, wrap tortillas in foil; place on grill for 1-2 minutes on each side or until warmed. Slice tenderloin into strips; place on tortillas. Top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions.
Nutrition Facts
2 each: 402 calories, 14g fat (2g saturated fat), 77mg cholesterol, 718mg sodium, 34g carbohydrate (0 sugars, 1g fiber), 34g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 milk.

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