Greek pita wrap
This Greek pita wrap is a quick, easy, and healthy recipe bursting with vibrant Mediterranean flavors. Perfect for busy days, it's a gluten-free adaptable, customizable, and delicious option.
Ingredients
- ½ cup mayonnaise
- ½ cup pepperoncini, destemmed and seeds removed
- ¼ teaspoon freshly ground pepper
- 2 pita breads (gluten-free or regular)
- 1-2 tablespoons olive oil
- ½ teaspoon Greek spice blend, divided
- 1-2 Roma tomatoes, sliced
- 1-2 Persian cucumbers, peeled and sliced on a bias
- 12 kalamata olives, or more to taste
- 3 ounces sheep's milk feta in brine, thinly sliced
- 6 fresh basil leaves
- Optional: marinated onions
Instructions
- Put together the pepperoncini dressing by blending mayonnaise, pepperoncini, and freshly ground pepper with an immersion blender or food processor until smooth. Set aside.
- Heat a large nonstick pan over medium heat.
- Lightly brush the pita breads with olive oil and sprinkle each with half the Greek spice blend on both sides.
- Toast the pita in the pan for 1 ½ to 2 minutes per side, pressing gently with a spatula when the breads puff up. Look for a light golden-brown color as your cue they're ready.
- Spread 2 tablespoons of the pepperoncini dressing in the center of one warm pita bread, leaving a 1-inch border clear for easier folding.
- Layer the tomatoes, cucumbers, olives, feta, basil, and optional marinated onions over the dressing. Drizzle with extra dressing if desired.
- Fold the pita like a taco or roll it up tightly. Repeat for the second wrap.
- Serve immediately and enjoy every bite!
Notes
Optional: Swap mayonnaise for Greek yogurt for a lighter dressing, or add grilled chicken for extra protein.