If you can't find lavash, try lower-sodium flatbreads or sandwich wraps.
2 teaspoons olive oil
1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces
2 teaspoons curry powder
1/2 teaspoon kosher salt
1/4 cup chopped celery
1/4 cup chopped unsalted, shelled, dry-roasted pistachios
1/4 cup raisins
3 tablespoons plain fat-free yogurt
3 tablespoons canola mayonnaise
4 lavash flatbreads
8 butter lettuce leaves
12 (1/8-inch-thick) slices tomato
How to Make It
Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork, curry, powder, and salt to pan; sauté 4 minutes or until pork is done. Let pork mixture cool slightly. Combine pork mixture, celery, pistachios, raisins, yogurt, and canola mayonnaise in a medium bowl.
Top each lavash with 2 lettuce leaves, 3 tomato slices, and about 3/4 cup pork mixture, leaving a 1/2-inch border around edges. Roll up wraps, and cut in half diagonally.
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Fabulous, even better the second day. Our favorite new brown-bag lunch. Save yourself some time in a hot kitchen this summer and make it with rotisserie chicken. An easy recipe that tastes like it took hours. Good enough for a luncheon dish too.
Flavor-wise, these were good. Our flat bread (couldn't find lavash at our market) was too thick and made them difficult to eat. I'd probably opt for a whole wheat tortilla next time. What was totally unappealing was the color. I'm sorry to be blunt, but the port mixture looked like dog vomit. Thank goodness it didn't taste like it! Served with a napa slaw salad.
Delicious! Unlike the other reviews, we loved this just as is. I did cut the pork into nice small pieces and had no issues with the ratio of sauce to pork. The only thing I did do was slice a red onion and offer it along with the tomato and lettuce. Everyone liked it better with the onion addition. You can read my full review at: http://bit.ly/11F0eL6
We really liked the flavors here but thought the ratio of pork to everything else was a bit high. Less pork and more yogurt mixture would have worked better, I think (or perhaps my pork was not cut into small enough pieces?). Leftovers the next day (assembled the night before) were fine, not too soggy or anything. Oh, I also mixed a pinch of garam masala into the sauce because doesn't that always make everything better?