Nov 24

Fri '17

NaBloPoMo 2017: Day 24 – Greek Pita Wraps

One of my favourite things to make these days are Greek pita wraps. They’ve become a regular dish that I have inserted into our meal plans.

I grab a nice flank steak from the grocery store and slice it as thinly as I can. Then I use a yogurt marinade for the meat and instead of pita bread, I use a naan style bread. I don’t bother trying to make my own tzatziki because I don’t have time for that. Plus, store bought stuff is tasty enough for Peter and I.

I don’t really measure my ingredients for anything, but I do use Rachael Ray’s recipe for Greek salad as a guideline of what to put into my salad. So the recipe below is very forgiving and please don’t feel like you need to follow exact measurements. I also like my Greek salad to be less chunky, so I cut my veggies pretty small.

Greek Pita Wraps

Makes 4 servings

Ingredients

  • 4 naan bread pitas
  • 1lb flank steak, sliced thinly along the grain
  • 1/2 cup plain Greek yogurt
  • Juice and zest of two lemons
  • 1/4 cup & 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp dried oregano
  • 2 tbsp pepperoncini juice
  • 1 tbsp honey
  • Pinch each of salt & pepper
  • 1 English cucumber, peeled and diced
  • 1 cup cherry tomatoes, cut in half
  • 1 bell pepper, any colour, diced
  • 1/2 red onion, diced
  • 1/3 cup Kalamata olives, pitted and coarsely chopped
  • 1/2 cup flat leaf parsley, coarsely chopped
  • 1/3 cup fresh mint, coarsely chopped
  • 1 cup dark greens, any variety (romaine, etc), coarsely chopped
  • 1 big ole chunk of feta cheese (1/2 cup maybe), crumbled
  • Any variety of tzatziki

Directions

  • To make marinade, combine yogurt, 1 clove garlic, 1/2 the oregano, juice/zest of 1 lemon and 2 tbsp olive oil. Mix well and add beef. Marinate at least 30 minutes.
  • To make dressing, combine the remaining juice/zest of 1 lemon, garlic, pepperoncini juice, honey, oregano, olive oil and salt and pepper.
  • To make the salad, combine all remaining ingredients (except tzatziki and naan) together and toss with the dressing.
  • Heat a pan on medium heat and cook beef for 2-4 minutes until most pink is gone. Remove from heat.
  • Heat another pan over medium heat and add the naan bread, one at a time, for 30 seconds per side to heat through.
  • To assemble pita, pile your desired amount of beef, Greek salad and tzatziki on the naan. Wrap that sucker up and enjoy! Goes great with a glass of sangria!!

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