One-Pan Pulled Pork & Chickpea Wraps

🥘 Ingredients

• Shawarma Spice Blend
  2 tbsp
• chickpeas
  2 unit
• flour tortillas
  4 unit
• lemon
  2 unit
• mini cucumber
  2 unit
• pulled pork
  1 lb
• scallion (greens only; save whites for another use)
  4 unit
• tomato
  2 unit
• yogurt
  4 tbsp

🍳 Cookware

• strainer
• large bowl
• large pan
• medium bowl

1. 1

   Wash and dry produce.
2. 2

   Drain chickpeas in a strainer . Trim and quarter mini cucumber lengthwise; slice into 1/2-inch-thick quarter-moons. Dice tomato into 1/4-inch pieces. Trim and thinly slice scallion . Quarter lemon .

   chickpeas: 2 unit, mini cucumber: 2 unit, tomato: 2 unit, scallion: 4 unit (greens only; save whites for another use), lemon: 2 unit
3. 3

   Place pulled pork in a large bowl ; using two forks (or your hands), shred into smaller pieces.

   pulled pork: 1 lb
4. 4

   In a large pan , combine pulled pork, chickpeas, and Shawarma Spice Blend over medium-high heat. Cook, stirring and breaking up meat, until warmed through, ⏱️ 4 minutes .

   Shawarma Spice Blend: 2 tbsp
5. 5

   Meanwhile, wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 45 seconds .

   flour tortillas: 4 unit
6. 6

   In a medium bowl , combine cucumber, tomato, scallion greens, yogurt , juice from half the lemon, and a pinch of salt and pepper.

   yogurt: 4 tbsp
7. 7

   Place tortillas on a clean work surface. Add pork and chickpea mixture to bottom two-thirds of each tortilla. Top with cucumber salad. Fold up bottom edge of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
8. 8

   Halve wraps on a diagonal; divide between plates. Serve with remaining lemon wedges on the side. Pulled Pork is fully cooked when internal temperature reaches 160 degrees.