INGREDIENTS

• 2 Atoria's Family Bakery Whole Grain & Flax Lavash wraps
• 2 Pork Blade Steaks (about 6 ounces each)
• 3oz Red or Gold Potatoes
• Feta Dip (Greek Yogurt, Feta, Fresh Lemon Juice)
• 1 Cucumber
• 2oz Baby Arugula
• Olive Spread (Black Olives, Roasted Cashews, Red Wine Vinegar, Fresh Garlic, Dried Oregano)

DIRECTIONS

1. Pat the pork dry with a paper towel; cut the pork into ½-inch strips. In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the pork, season with salt and pepper, and cook, turning once, until browned but not yet cooked through, 3 to 4 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan. While the pork browns, prepare the potatoes.
2. Scrub the potatoes; cut them into quarters, the quarters into ½-inch pieces.
   In the same pan used for the pork, if dry, add 1 teaspoon oil. Warm over medium-high heat until hot but not smoking. Add the potatoes, season lightly with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. If using, stir in 1 tablespoon white wine (from your pantry), scraping up any browned bits from the bottom of the pan. Add the pork and cook, stirring occasionally, until the potatoes are tender and the pork is still faintly pink within, 2 to 3 minutes.
   While the potatoes and pork cook, prepare the remaining ingredients.
   
3. Season the feta dip to taste with salt and pepper. Using a peeler, shave the cucumber into thin ribbons. In a medium bowl, toss the cucumber ribbons and arugula with 1 teaspoon oil; season to taste with salt and pepper.
4. Arrange the Lavash wraps on a cutting board. Working with 1 Lavash wrap at a time, spread the feta dip on one half of each Lavash wrap and the olive spread on the other half. Spoon on the pork-potato mixture and top with the cucumber ribbons and arugula. Roll each Lavash wrap into a wrap. Cut the wraps in half on the diagonal.
5. Transfer the wraps to individual plates and serve any remaining cucumber ribbons and arugula on the side.

NUTRITION

Serving Size: 2 Servings, 540 calories per serving

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