30-Minute Pork Shawarma Lettuce Wraps with Sriracha Aioli

Name: 30-Minute Pork Shawarma Lettuce Wraps with Sriracha Aioli
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1¼ lb (570 g) pork tenderloin, patted dry, sliced ¼ inch (6 mm) thick against the grain; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; 1 tsp (2 g) smoked paprika; ¾ tsp (2 g) garlic powder; ¼ tsp (½ g) cayenne pepper; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 2 tbsp (30 ml) extra-virgin olive oil; ½ cup (120 ml) mayonnaise; 2 tbsp (30 ml) sriracha hot sauce; 2 clove (10 g) garlic, minced, finely minced; ½ tbsp (8 ml) fresh lime juice; 12 leaves butter lettuce or romaine leaves, large, whole leaves; ½ cup (20 g) fresh cilantro, chopped, loosely packed, leaves and thin stems; ¼ medium (75 g) red onion, thinly sliced, paper-thin slices; 1 medium (150 g) Roma tomato, seeded and diced (optional)

From the MyKitchenBank Kitchen

Tender, spiced pork strips pan-fried until golden and caramelized, served in crisp lettuce cups with a creamy sriracha aioli and fresh cilantro. This Middle Eastern–Asian fusion takes just 30 minutes from start to table—perfect for a weeknight dinner or low-carb lunch that doesn't sacrifice on flavor.

Prep: 15 min
Cook: 12 min
Wait: 3 min
Total: 30 min
Makes: 12 wraps (3 per person)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1¼ lb (570 g) pork tenderloin, patted dry, sliced ¼ inch (6 mm) thick against the grain
1½ tsp (3 g) ground cumin
1 tsp (2 g) ground coriander
1 tsp (2 g) smoked paprika
¾ tsp (2 g) garlic powder
¼ tsp (0.5 g) cayenne pepper
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) extra-virgin olive oil
½ cup (120 ml) mayonnaise
2 tbsp (30 ml) sriracha hot sauce
2 clove (10 g) garlic, minced, finely minced
½ tbsp (8 ml) fresh lime juice
12 leaves butter lettuce or romaine leaves, large, whole leaves
½ cup (20 g) fresh cilantro, chopped, loosely packed, leaves and thin stems
¼ medium (75 g) red onion, thinly sliced, paper-thin slices
1 medium (150 g) Roma tomato, seeded and diced (optional)

Equipment (6)

Large nonstick skillet (12 inches)
Cutting board
Sharp chef's knife
Small bowl
Whisk
Paper towels

Steps

Before you start

Pat the pork dry before slicing so it browns evenly
Whisk together the aioli while the pork cooks
Separate lettuce leaves gently and chill them in ice water for 2 minutes if they seem limp

1
Blend the spice rub
- In a small bowl, whisk together cumin, coriander, smoked paprika, garlic powder, cayenne, salt, and black pepper.
- Set aside.
- This dry blend will be applied directly to the pork to create the signature shawarma crust.
+ Show details− Hide details
Ready when: Spice mixture is evenly combined
Tip: Combine spices in a bowl rather than shaking them directly onto the pork—you'll coat more evenly and avoid clumping.
2
Season the pork
- Pat the pork slices dry with paper towels.
- Season both sides generously with the spice blend, pressing gently so the spices adhere.
- Let sit for 1 minute at room temperature while you make the aioli.
+ Show details− Hide details
Ready when: Pork is evenly coated with spice mixture
Tip: Dry pork is critical for browning—any surface moisture will steam instead of caramelize.
3
Make the sriracha aioli
- In a small bowl, whisk together mayonnaise, sriracha, minced fresh garlic, and lime juice until smooth and well combined.
- Taste and add a pinch of salt if needed.
- Set aside.
+ Show details− Hide details
Ready when: Aioli is uniform and creamy, no streaks
Tip: Make the aioli while the pork seasons—this builds flavor and saves time.
4
Heat the skillet
- Place a large nonstick skillet over medium-high heat and add olive oil.
- Let the oil heat for 1 minute until it shimmers and just begins to smoke slightly.
+ Show details− Hide details
Ready when: Oil shimmers and moves freely across the pan
Tip: Don't skip the heat-up—cold oil will result in steamed, pale meat instead of a golden crust.
5
Sear the pork in batches
- Working in two batches to avoid crowding, add half the pork slices to the hot skillet in a single layer.
- Don't move them for 2–3 minutes to develop a deep golden crust on the bottom.
- Flip and cook the other side for 1–2 minutes until cooked through and light gold.
- Transfer to a plate.
- Repeat with remaining pork, adding a touch more oil if needed.
+ Show details− Hide details
Ready when: Pork is golden brown on both sides and no longer pink inside; internal temperature reaches 145°F (63°C)
Tip: Resist the urge to flip constantly—stillness creates the caramelized crust that makes shawarma special.
6
Assemble the wraps
- Arrange lettuce leaves on a serving board or plate.
- Spoon about 1 tablespoon of sriracha aioli into the center of each leaf.
- Top with a portion of the warm pork slices, then scatter some red onion, cilantro, and diced tomato (if using).
- Serve immediately with extra aioli on the side for dipping or additional spreading.
+ Show details− Hide details
Ready when: Wraps are colorful, assembled, and ready to eat
Tip: Build wraps just before eating so lettuce stays crisp—assemble ahead and leaves will wilt.

Good to know

Tips

For extra richness and a more traditional shawarma vibe, serve with tahini sauce alongside or mixed into the aioli—use equal parts tahini and lemon juice thinned with a touch of water.
If your pork slices vary in thickness, gently pound the thicker ones to an even ¼ inch so they cook evenly and don't dry out on the edges.
Transform this into a grain bowl by serving the warm pork over cauliflower rice or quinoa, then top with lettuce-wrap ingredients for a heartier meal.
To add crunch and authentic flavor, pickle thin red onion slices in lime juice and a pinch of salt for 5 minutes before serving.

Make ahead

Sriracha aioli can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Pork can be sliced and seasoned up to 4 hours ahead, covered, and refrigerated; bring to room temperature for 5 minutes before cooking.

Storage & reheating

Leftover cooked pork keeps refrigerated in an airtight container for up to 3 days. Reheat gently in a 300°F (150°C) oven for 5–8 minutes until warmed through. Aioli keeps refrigerated for up to 4 days. Do not freeze cooked pork, as it will dry out; aioli can be frozen for up to 2 months but may separate slightly when thawed (whisk to recombine).

Substitutions

pork tenderloin, patted dry → boneless, skinless chicken breast, pounded thin to ¼ inch. Reduce cooking time to 1.5–2 minutes per side. Chicken is leaner and cooks faster than pork.
sriracha hot sauce → sambal oelek or harissa paste, mixed with a touch of honey for sweetness. Use the same amount. Both are spicier and less sweet than sriracha, so start with slightly less and adjust to taste.
butter lettuce or romaine leaves → endive leaves or thinly sliced cabbage, quickly blanched in boiling salted water for 30 seconds. These sturdy alternatives hold warm fillings better than tender lettuce without wilting.
fresh cilantro, chopped → flat-leaf parsley or a mix of parsley and fresh mint. Cilantro provides authentic flavor, but parsley or mint work well in this fusion context.