Tag Archives: sandwich wrap

One Pork Roast, Many Meals – Pineapple Pork Wraps

I hadn’t planned to buy a roast.  The weather is warm, I’m trying to eat lighter, and really, comfort food wasn’t really what was on my menu this week.  But there it was on sale at a great price and it made me think, why not?  Cook once and eat for several days?  Sure.  And why does pork roast have to mean heavy and unhealthy?  It doesn’t.

I let the roast cook in the morning while it was still nice and cool, drained off the fat, shredded the meat and put it all away.  I was going to cook it in the crock pot but it was too big to fit!  This mammoth thing will easily make three or four meals for us.  I decided on quickie sandwich wraps for dinner #1.  I love pork and fruit together and this combo made for a delicious, light dinner.  For these wraps, you can use the pork warm or cold, whichever you prefer.

For the basic pork roast, scroll down for the recipe. I keep it fairly simple so it will work in a lot of different recipes.

Need other ideas for using up leftover pork roast?  Check out BBQ Pulled Pork Sandwiches, Shredded Pork Tacos, or Shepherd’s Pie!

Pineapple Pork Wraps

Pineapple Pork Wraps

Pineapple Pork Wraps

Shredded pork (about 1/2 cup per wrap)
1/2 cup thinly sliced pineapple
Mixed greens
Large wraps (we used the spinach herb wraps)

Pile the ingredients in the middle of the wrap, fold in the ends, roll up and slice in half.  Secure with toothpicks if needed.

Pineapple Pork Wraps

Pineapple Pork Wraps

Basic Pork Roast

Pork Butt or Shoulder Roast
1 onion, sliced or diced
2 cloves garlic
1 8 oz. can diced green chiles
Salt & pepper

Rinse pork roast and place fat side up in a dutch oven.  Sprinkle with salt & pepper, top with onion, chopped garlic and green chiles.  Put a lid on and roast at 350˚ for 3-4 hours, until tender and falling apart.  Pull apart with two forks to shred.

Alternatively you can do this in the crock pot (mine was too big this time, so I did it in the oven instead).  When I cook it in the crock pot, I turn it on high for the first hour, then down to low to cook the rest of the day.

Ready to pop into the oven or crock pot.

Ready to pop into the oven or crock pot.

Advertisement
Tagged , , , , , , , ,

Greek Salad Wraps

Just a quickie post today, highlighting a quickie dinner!  I’m short on time because I’m starting my kickboxing classes today!  More on that later as I complain about my aches and pains.

These easy, no-cook wraps have everything you like about Greek salad, without even needing a fork.  I especially like them because I usually have most of this stuff in my fridge anyway and they are a snap to make.  Any time I can throw things in a wrap and call it dinner, I laugh a little, since it’s still considered “cooking.”

Greek Salad Wraps

Greek Salad Wrap

1 tortilla or sandwich wrap
2 tbsp. hummus, any flavor you like
celery, sliced
leaf lettuce
tomato, diced or sliced
mild banana peppers
1-2 tbsp. crumbled feta cheese
3-4 kalamata olives

Spread hummus on wrap, top with other ingredients in a pile going down the center.  Fold up the bottom and roll up like a burrito.  Stick a toothpick in it if it doesn’t want to stay put.  I served these with simple sweet potato fries, which aren’t Greek at all, but still made for a tasty pairing.

Tagged , , , , , ,