Cooking Directions

• Pour 1 cup picante sauce into a shallow nonmetallic dish or gallon-size resealable plastic bag. Add the pork and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour.
• Stir the yogurt, cucumber, lime juice and cilantro in a small bowl. Cover and refrigerate.
• Lightly oil the grill rack and heat the grill to medium-high. Remove the pork from the picante sauce and discard the picante sauce. Grill the pork for 25 minutes or until cooked through. Slice the pork into thin strips.
• Top each pita bread with about 1 tablespoon remaining picante sauce. Top with the pork, lettuce, green onion and yogurt mixture. Fold the pita breads around the filling.

Ingredients

• 1.5 cups Pace® Picante Sauce
• 1 boneless pork tenderloin (about 1 1/4 pounds), cut crosswise in thirds
• 0.5 cup plain nonfat Greek yogurt
• 0.25 cup diced cucumber
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro
• 5 pita bread (6-inch), warmed
• 1 cup shredded lettuce
• 1 green onion, sliced (about 2 tablespoons)