Greek Lettuce Wraps with Pork
This fresh supper is perfect for a hot summer day. Greek herbs make a delicious match with seasonal vegetables and ground pork that are all wrapped up in a lettuce leaf, and a light, quick-pickle of zucchini complements it all beautifully.
Servings
Produce
Garlic (Organic)
1 0.5 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Cherry Tomato
5 2.5 oz
Cucumber
1 0.5 Whole
Bell peppers (Organic)
4 2 oz
Bibb Lettuce
4 2 oz
Zucchini (Organic)
2 1 Whole
Protein & more
Quinoa
1/2 0.25 cup
Ground Pork
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Rosemary, ground
1/2 0.25 tablespoon
Dried thyme
1/2 0.25 tablespoon
Dried oregano
1/2 0.25 tablespoon
Basil, dried
1/2 0.25 tablespoon
Vegetable Marinade
Granulated Onion
1/8 0.065 teaspoon
Granulated Garlic
1/8 0.065 teaspoon
Rice vinegar
1 0.5 tablespoon
Olive oil
2 1 tablespoon
Turmeric, ground
1/4 0.125 teaspoon
Sea salt
To Taste
Prep ahead (optional)
a. ¼” dice yellow onion and cucumber. b. Remove stem and seeds from bell pepper; ¼” dice. b. Slice zucchini into ¼"-thick coins. c. Cut cherry tomatoes in half. d. Mince garlic. e. Separate bibb lettuce leaves.
Instructions
1
Cook the quinoa:
a. In small saucepan over medium heat, add 1 tsp olive oil. Add garlic (mince), yellow onion (¼” dice), ¼ tsp salt, and Greek herb mix. Cook until onion is translucent and garlic is fragrant, about 2-3 minutes.
b. Add 1 cup water (½ cup for 2-person portion). Cover, increase heat, and bring to a boil. Add quinoa; stir immediately. Reduce heat to medium-low, cover, and cook until tender, about 12 minutes.
c. Add cooked quinoa to large mixing bowl. Add bell pepper (trim stem & seeds, ¼” dice) and stir to combine. Set aside to cool.
2
Meanwhile, marinate the zucchini:
a. Add zucchini (¼”-thick coins) to small bowl.
b. Add ¼ tsp salt and vegetable marinade. Toss to coat. Set aside.
3
Cook pork:
a. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add ground pork, ¼ tsp salt, and ¼ tsp black pepper. Break up and cook until pork begins to brown, about 4-5 minutes.
b. Reduce heat to medium and cook until pork is cooked through, about 3-4 minutes.
c. Add to large bowl with quinoa. Fold to combine.
4
Assemble wrap filling:
a. Add cucumber (¼” dice) and cherry tomatoes (cut in half) to pork and quinoa. Toss to combine. Salt to taste.
5
Serve:
a. Scoop a heaping spoonful of filling into a bibb lettuce leaf.
b. Serve marinated zucchini alongside. Enjoy!
Chef's notes
For those who don't prefer pork, chicken would make a natural substitution.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX