Wraps are a wonderful quick meal. Their flavor is as versatile as your imagination and palette. When summer heats up, it can be cool and refreshing. The best part is you don’t have to heat up the kitchen or use your grill.
I make this wrap using the remains of an Italian BBQ pork roast. I like to make extra for just this purpose. The meat is so good that is hard to believe you can make it better. Beside the Italian BBQ, you have fresh greens, Bosc pears, walnuts, crumbled Feta cheese and its topped with a roasted garlic dressing. I include the dressing recipe as well. It makes about 2 cups so you can use it for other dishes as well. I hope you give this a try.
Approximately 1 lb of Italian BBQ pork roast cut into small chunks
2-3 oz fresh mixed spring greens
1 Bosc pear, cut into small pieces (3/4 inch)
1 cup walnut pieces
Feta cheese, crumbled
4-6 wraps, your favorite
Roasted Garlic Dressing – see below
Lay your wrap out. Top with greens first, then pork, pear, walnuts, and Feta. Drizzle with dressing and roll up. Use toothpick to hold closed, if needed. Repeat. Serve immediately. Enjoy!
To make dressing, you’ll need:
5-6 large cloves of garlic , unpeeled
1/2 cup olive oil
1/4 cup of sun-dried tomatoes (see Make your own sundried tomatoes)
3 Tbs fresh squeezed lemon juice
1 1/2 Tbs white balsamic vinegar
1 1/2 Tbs red wine vinegar
2/3 cup fresh basil, chopped
1 Tbs honey
Drizzle garlic cloves with 1 tsp olive oil. Roast at 350F for 10-15 minutes until golden and soft. Set aside to cool. Add the remaining ingredients to a food processor. Peel cooled garlic and remove root end. Add to processor and process until smooth. Refrigerate any remaining dressing for future use.