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.
1.5 cups Pace® Picante Sauce1 boneless pork tenderloin (about 1 1/4 pounds), cut crosswise in thirds0.5 cup plain nonfat Greek yogurt0.25 cup diced cucumber1 tablespoon lime juice2 tablespoons chopped fresh cilantro5 pita bread (6-inch), warmed1 cup shredded lettuce1 green onion, sliced (about 2 tablespoons)
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