One-Pan Pulled Pork & Chickpea Wraps
with Cucumber Yogurt Salad
- Wheat
- Soy
- Milk
Pulled pork is big on flavor when you’re short on time. Here it stars in lunch-friendly shawarma-spiced wraps full of texture and flavor that come together in just 15 minutes. You'll warm up the pork with tender chickpeas and our shawarma-inspired blend of spices, then pile it into soft tortillas with a fresh, crunchy cucumber-tomato salad dressed in lemony yogurt sauce. Wrap it all up, and you’re ready to roll in no time at all!
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Chickpeas
1 unit
Lemon
2 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
1 tablespoon
Shawarma Spice Blend
1 unit
Tomato
2 unit
Scallions
8 ounce
Pulled Pork
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce.
• Drain chickpeas. Trim and quarter cucumber lengthwise; slice into ½-inch-thick quarter-moons. Dice tomato into ¼-inch pieces. Trim and thinly slice scallion greens (save whites for another use). Quarter lemon.
• Place pulled pork* in a large bowl; using two forks (or your hands), shred into smaller pieces.
• In a large, preferably nonstick, pan, combine pulled pork, chickpeas, and Shawarma Spice Blend over medium-high heat. Cook, stirring and breaking up meat, until warmed through, 3-4 minutes.
• Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
• In a medium bowl, combine cucumber, tomato, scallion greens, yogurt, juice from half the lemon, and a pinch of salt and pepper.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty balance of spiced meat and fresh veggies, though some wanted more seasoning or salt.
- Ease of prep: Quick to assemble, but breaking up the pork took a bit of time for some.
- Suggestions: Consider mashing chickpeas for easier mixing and wrapping. Try adding jalapeños to the salsa for extra kick 🌶️.
- Portions: Several found there was too much filling for two tortillas; using three or smaller tortillas could help.
- Texture: Some felt the chickpeas overwhelmed the dish; reducing the amount might improve the balance.
Reviews from our home cooks
These are delicious! They have a good balance of spiced meat and light cucumbers and tomatoes. Even my child, who is a picky eater, ate them without complaint. I wish there was more to the recipe and that there was a side added to the meal.
Interesting combination but tasted pretty good. Takes a bit of time to get the pork to loosen up and break apart, the salad is a great complement to the meat and chick pea combo.
This was really good. I added all the chickpeas to the pork as instructed. If I order this again I'll put half the chickpeas. I think it'll be better that way.
This was so good. I would even like this in taco shells. Added jalapeño to the salsa.
Very nice. So much material that I could use another tortilla, means three instead of two.
Very good. I rarely each chick peas. A new experience
For me, the sauce and veggies combo wasn't hitting right. Definitely should have added more salt to the meat. But still good
I was bummed I had to make my own shawarma seasoning (I was mistakenly sent black peppercorns instead) but I think I did alright! It was tasty!
Would probably recommend mashing the chick peas for easier mixing and keeping in the wrap. Also, there was a lot more filling than needed for the 2 tortillas....either that or include a third tortilla.
Could have used more pictures for instructions. Instructions were fine, but would have been easier with more visuals
