These Greek-style beef wraps are packed with juicy seasoned beef, crisp vegetables, creamy roasted red pepper sauce, and warm pita or flatbread. They’re flavorful, filling, and great for lunch or dinner.
Serves
4 wraps
Ingredients
For the Beef
- 1 lb (450 g) ground beef or thinly sliced steak
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp coriander
- Salt, to taste
- Black pepper, to taste
- Juice of ½ lemon
For the Roasted Red Pepper Sauce
- 1 cup roasted red peppers (jarred or homemade)
- ½ cup Greek yogurt
- 2 tbsp mayonnaise
- 1 garlic clove
- 1 tbsp olive oil
- 1 tsp lemon juice
- ½ tsp smoked paprika
- Salt and pepper, to taste
Wrap Fillings
- 4 large pita breads or flatbreads
- 1 cup chopped romaine lettuce
- 1 cucumber, diced
- 1 tomato, diced
- ¼ red onion, thinly sliced
- ½ cup crumbled feta cheese
- Fresh parsley or dill
Step 1: Make the Roasted Red Pepper Sauce
Add to a blender or food processor:
- Roasted red peppers
- Greek yogurt
- Mayonnaise
- Garlic
- Olive oil
- Lemon juice
- Smoked paprika
- Salt and pepper
Blend until smooth and creamy.
Refrigerate until ready to use.
Step 2: Prepare the Beef
If Using Ground Beef
- Heat olive oil in a skillet over medium-high heat.
- Add beef and cook until browned.
- Stir in garlic and spices.
- Cook 2–3 more minutes.
- Finish with lemon juice.
If Using Steak Strips
- Toss steak with oil, garlic, and seasonings.
- Sear in a hot skillet for 2–3 minutes per side.
- Finish with lemon juice.
Step 3: Prepare the Vegetables
Chop:
- Lettuce
- Tomatoes
- Cucumbers
- Red onions
Keep chilled for freshness and crunch.
Step 4: Warm the Bread
Warm pita or flatbread:
- In a skillet
- In the oven wrapped in foil
- Or directly over flame for light charring
Warm bread folds more easily.
Step 5: Assemble the Wraps
Spread roasted red pepper sauce onto the bread.
Layer with:
- Lettuce
- Beef
- Tomatoes
- Cucumbers
- Red onion
- Feta cheese
- Fresh herbs
Roll tightly into wraps.
Optional Additions
Add any of these:
- Kalamata olives
- Pickled onions
- Tzatziki sauce
- Hummus
- Pepperoncini
Side Dish Ideas
Serve with:
- Greek salad
- Lemon rice
- Roasted potatoes
- Sweet potato fries
- Hummus and pita chips
Homemade Roasted Red Peppers (Optional)
- Roast whole red peppers at 450°F (230°C) until charred.
- Cover in a bowl for 10 minutes.
- Peel off skins and remove seeds.
Fresh roasted peppers give deeper flavor.
Chef Tips
- Don’t overfill the wraps.
- Use high-fat Greek yogurt for creamier sauce.
- Let cooked beef rest a few minutes before assembling.
- Fresh herbs brighten the entire wrap.
Make-Ahead Tips
- Sauce can be made 3 days ahead.
- Vegetables can be chopped in advance.
- Beef reheats well for meal prep.
Storage
Refrigeration
- Beef: up to 3 days
- Sauce: 3–4 days
- Fully assembled wraps: best eaten fresh
Approximate Nutrition (Per Wrap)
- Protein: 28–35g
- Carbs: 30–40g
- Fat: 20–28g
- Calories: 450–650 kcal
