Greek Pork Kofta Wrap
with Wedges and Pickled Onion
If you’re looking for a speedy recipe with plenty of flavour, these delicious Greek kofta wraps make a great quick-fix dinner. As we’re always looking for clever ways to cut down time in the kitchen, our pork suppliers have already seasoned the sausage meat so that you don’t have to! Once everything is done, pile the different items into separate bowls let everyone assemble their own wraps.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 pack(s)
Potatoes
1 unit(s)
Red Onion
1 sachet
Red Wine Vinegar
(ContainsSulphites)300 grams
Pork and Oregano Sausage
(ContainsSulphites)1 unit(s)
Red Pepper
1 bunch(es)
Mint
1 pack(s)
Greek Style Natural Yoghurt
(ContainsMilk)1 unit(s)
Baby Gem Lettuce
4 unit(s)
Super Soft Tortilla with Whole Wheat
(ContainsCereals containing Gluten)Not included in your delivery
2 tsp
Sugar
Preheat your oven to 220°C.Chop the potato into 2cm wide wedges (no need to peel) then transfer to a lined baking tray. Drizzle with oil and a pinch of salt and pepper. Toss to coat evenly, spread in a single layer on your tray and roast on the top shelf of your oven until browned and crispy, 25-30 mins.
Meanwhile, halve, peel and thinly slice the red onion. Separate the slices and place in a bowl along with the red wine vinegar and sugar (see ingredients for amount). Stir to combine then set aside. This is your quick pickled onion. Pop the sausage meat in a mixing bowl and shape into four koftas per person (see photo). Set aside on a plate. IMPORTANT: Remember to wash your hands a er handling raw meat!
Halve the red pepper, remove the core and seeds and thinly slice. When the wedges have been in the oven for 15 mins, remove the tray, give them a shake then make some space for the pepper. Add the pepper to the tray, drizzle with oil and season with salt and pepper. Return to the oven for the remainder of the time
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop the yoghurt in a small bowl and stir through half the mint. Trim the root from the baby gem lettuce and quarter lengthways, separate the leaves then pop in a medium bowl with the remaining mint. Add a drizzle of olive oil and a pinch of salt and pepper, toss together
Heat a drizzle of oil in a large frying pan on medium-high heat and add the koftas. Fry until browned all over and cooked through, turning occasionally, 8-10 mins. i IMPORTANT: The koftas are cooked when they are no longer pink in the middle. When the koftas are nearly done, pop the tortillas on another baking tray and place on the middle shelf of your oven for a few mins to warm through.
Once everything is done, pile the different items into separate bowls and let everyone assemble their own wraps at the table - you'll have the wraps, koftas, roasted pepper, lettuce, minty yoghurt, pickled onion and, of course, the wedges! Enjoy!