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–+ servings

Greek Beef Wraps with Tzatziki and Fresh Herbs

Juicy Greek-seasoned beef wrapped in warm pita with creamy tzatziki, crisp veggies, and a hint of California avocado. Perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Beef, Main Course
Cuisine: Greek
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

Beef Filling
  • 1 pound lean ground beef
  • 2 tablespoons crumbled feta cheese
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 2 teaspoons dried Italian herb blend or mix equal parts dried oregano, thyme, basil, and parsley
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon crushed red pepper flakes
Tzatziki Sauce
  • 1 cup plain Greek yogurt full-fat or 2%
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1 teaspoon finely chopped fresh mint
  • 1 teaspoon finely chopped fresh dill
  • 2 teaspoons freshly squeezed Meyer lemon juice or regular lemon juice
Assembly
  • 4 large pita bread rounds or lavash, warmed
  • 1/2 English cucumber sliced into ribbons
  • 1 medium tomato sliced
  • 1/2 red onion thinly sliced
  • 2 cups mixed baby spinach and arugula
  • 1 ripe California avocado sliced (optional)

Method
 

Make the Tzatziki
  1. In a small bowl, stir together the yogurt, garlic, salt, pepper, mint, dill, and lemon juice. Cover and refrigerate until ready to use.
Form the Beef Patties
  1. In a large bowl, combine ground beef, feta, garlic, salt, Italian herb blend, black pepper, and red pepper flakes. Mix gently with your hands until just combined. Divide into 4 equal portions and shape each into a 5-inch round patty, about 1/2-inch thick.
Grill the Beef
  1. Preheat your grill to medium heat (about 350-400°F). Place the patties on the grill, leaving a few inches between them. Cook for 5-6 minutes, then flip with a metal spatula and cook another 5-6 minutes for medium doneness. Transfer to a plate, tent with foil, and rest for 5 minutes.
Assemble the Wraps
  1. Warm the pita bread on the grill or in a dry skillet for about 30 seconds per side. Place a patty on each pita (or slice into strips for easier eating). Top with a generous spoonful of tzatziki, then add cucumber ribbons, tomato slices, red onion, and a handful of greens. Add avocado slices if desired. Fold the pita over the filling and serve immediately.

Nutrition

Calories: 485kcalCarbohydrates: 34gProtein: 33gFat: 23gSaturated Fat: 9gCholesterol: 95mgSodium: 1420mgFiber: 5gSugar: 7g

Notes

For a quick herb blend, stir together ½ teaspoon each dried oregano, thyme, basil, and parsley.
If you don't have Meyer lemons, regular lemon works fine in the tzatziki.
Leftover beef patties can be stored in the fridge for up to 3 days and reheated in a skillet.
To make ahead, prepare the tzatziki up to 2 days in advance.
For a lower-carb version, serve the beef and toppings over a bed of greens instead of pita.
Avoid overmixing the beef to keep the patties tender.
The wraps are best enjoyed fresh, but assembled wraps can be wrapped in foil and refrigerated for a day – just reheat gently.

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