Pork steak wraps with lime and basil pesto

By Drum Digital
08 April 2019


Serves 4 | Preparation: 15 Min | Cooking: 10 Min

Filled with #JustDelicious juicy pork, fresh greens and a delightful basil pesto dressing, this wrap really steals the show!


4 Eskort Pork Neck Steaks, cut into strips

45ml (3T) olive oil for cooking

salt and freshly ground pepper

15ml (1T) chopped fresh thyme

zest and juice of 1 lime

4 baby marrows, cut lengthwise into halves

4 wraps

125ml (½c) plain yoghurt

20ml (4t) basil pesto

two handfuls baby spinach

125ml (½c) fresh mint

60ml (4T) mixed seeds


  • Heat some olive oil in a pan over moderate heat. 
  • Season the pork strips with salt, pepper and thyme and fry until cooked and browned.
  • Add the pork strips to a bowl, dress with the lime zest and juice and mix to ensure even coating. Set aside.
  • Season the baby marrow halves with salt and pepper and fry in the same pan strips until crispy and golden.
  • In the centre of each wrap, add a dollop of yoghurt and a teaspoon of basil pesto. Use the bottom of the spoon to combine the two while spreading the mixture around.
  • Add a portion of baby spinach, mint, pork strips and baby marrows to the centre of each wrap and garnish with a tablespoon of seeds. Do not overstuff wraps.
  • Fold each side over and serve fresh or toasted.

To toast

  • Heat a large frying pan or grill pan over medium heat, lightly brush the pan with olive oil and place the wraps seam side down.
  • Gently brush the top of the wraps with olive oil and turn every minute or two until crispy all sides.

To serve

  • Cover each wrap in a length of foil, twisting the ends to close.
  • Cut each wrap in half and place in a lunch box.

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