Sheet Pan Garlicky Pork Wraps

Name: Sheet Pan Garlicky Pork Wraps with Potato Wedges and Feta Spread
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: 340 g Pork Chops, boneless; 2 unit Flatbread; 2 unit Russet Potato; 1 unit Shallot; 1 unit Tomato; 28 g Spring Mix; 1 unit Greek Yogurt; ¼ cup Feta Cheese, crumbled; 7 g Zesty Garlic Blend; 4 g Dill-Garlic Spice Blend; 1.33 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Potato Wedges and Feta Spread

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This mostly hands-off recipe leverages oven space and prioritizes your time, but still delivers on flavour. All the components are roasted together to maximize flavour in these gyro-inspired pork wraps with golden garlicky wedges.

Ingredients: Russet potato • Pork chop • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Roma tomatoes • Shallot • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites)

Allergens:

Milk

•Soy

•Wheat

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

2 unit

Flatbread

(Contains: Milk, Soy, Wheat May contain traces of: Gluten)

2 unit

Russet Potato

1 unit

Shallot

1 unit

Tomato

28 g

Spring Mix

1 unit

Greek Yogurt

(Contains: Milk)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

7 g

Zesty Garlic Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)

4 g

Dill-Garlic Spice Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

Not included in your delivery

1.33 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories850 kcal

Fat22 g

Saturated Fat6 g

Carbohydrate103 g

Sugar8 g

Dietary Fiber7 g

Protein61 g

Cholesterol125 mg

Sodium1270 mg

Trans Fat0.1 g

Potassium2000 mg

Calcium300 mg

Iron7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Medium Bowl

Cooking Steps

PDF

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
To a parchment-lined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the middle of the oven 12-14 min, until golden on one side. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, cut tomato into 1/4-inch pieces. Season with salt and pepper.
Peel, then cut shallot into 1/2-inch slices.
Pat pork dry with paper towels. Season with half the Dill-Garlic Spice Blend, remaining Zesty Garlic Blend, salt and pepper.

Once potatoes have roasted for 12-14 min, remove from oven.
Flip potatoes and gather on one side of the baking sheet.
To the other side of the baking sheet, beside potatoes, add shallots. Top shallots with pork chops. Drizzle 1 tsp (2 tsp) oil over top. (Note: For 4 servings, split shallots and pork chops between both baking sheets.)
Roast in the middle of the oven 12-16 min until veggies are tender and pork is cooked through.** (Note: For 4 servings, rotate sheets halfway through.)

To a medium bowl, add yogurt, feta and remaining Dill-Garlic Spice Blend. Stir to combine.

When pork and veggies are almost done, place flatbreads directly on the top oven rack.
Toast for 2-3 min, until softened. (Note: If you do not want toasted flatbread, skip this step.)