Got leftover pork tenderloin glaring at you from the fridge like it’s plotting world domination?
We’ve all been there—Friday night’s pork tenderloin was a hit, and now Monday you’re starring in the sad, post-dinner leftovers drama. You want something quick, tasty, and not utterly shameful to Instagram. That’s why I’m here to save the day with Leftover Pork Tenderloin Souvlaki Wraps. They’re protein-packed, Greek-inspired, and come together faster than you can say “opa!”
These wraps deliver fresh veggies, creamy tzatziki, and that pork with just a hint of char. Meal prep fans, rejoice—you’ll clear out your fridge and still eat like royalty.
Contents
Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Large skillet or grill pan
- Tongs
- Small bowl (for tzatziki or sauce)
- Aluminum foil or parchment paper (optional, for wrapping)
Ingredients
- 2 cups leftover pork tenderloin, thinly sliced (about 250 g)
- 4 large pita breads or flatbreads
- 1 cup fresh tomatoes, diced
- ½ cucumber, sliced into half-moons
- ¼ red onion, thinly sliced
- ¼ cup Kalamata olives, pitted and halved
- 1 cup lettuce or mixed greens, chopped
- ½ cup crumbled feta cheese
- ½ cup tzatziki sauce (store-bought or homemade)
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
- Prep the pork: In a mixing bowl, toss the sliced leftover pork tenderloin with olive oil, dried oregano, a pinch of salt, and a crack of pepper.
But here’s the catch! Adding a touch of oil and oregano brings back those souvlaki vibes. - Heat the skillet: Warm your skillet or grill pan over medium-high heat. Once hot, lay in the pork slices in a single layer. Sear for 2–3 minutes per side, until warmed through and edges are just a bit crisp.
- Warm the pita: While the pork is cooking, wrap your pitas in foil and pop them in a 350°F (175°C) oven for 5 minutes. No oven? Sneak them onto the skillet, flipping until softly toasted.
- Build your wraps: Lay a warm pita flat. Spread about 2 tbsp of tzatziki down the center. Layer on ½ cup of the seared pork, then pile on tomatoes, cucumber, onion, olives, and greens. Finish with a generous sprinkle of feta.
- Finish with flair: Squeeze a lemon wedge over the filling for that zesty pop. Fold the bottom up, then the sides in—just like wrapping a gift, but way more edible.
Pro tip: Secure with a piece of foil or a toothpick if you’re on the go.
What You Need To Know
Tips & Variations
- You can swap in homemade tzatziki (Greek yogurt, cucumber, garlic, dill) or keep it simple with store-bought.
- Feel like mixing it up? Use leftover chicken, lamb, or even falafel instead of pork.
- Spice lovers: add a drizzle of hot sauce or sprinkle of crushed red pepper.
- Turn it into a bowl by skipping the pita and piling everything in a grain bowl—Greek bowl style!
Serving Suggestions
- Pair with a simple Greek salad for extra crunch.
- Serve alongside sweet potato fries or crispy baked zucchini sticks.
- Offer extra lemon wedges and tzatziki for dunking.
- Add a glass of chilled white wine or sparkling water with a lemon slice for the full Mediterranean vibe.
These Leftover Pork Tenderloin Souvlaki Wraps prove that meal-prep and fridge-cleaning hacks can taste gourmet. They’re ready in under 20 minutes, cut waste, and will have your family asking, “Did you order takeout?”
Go ahead—dive into those wraps and enjoy every bite. Opa!
