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The Pita Wrap Recipe

Name: Anonymous Cafes The Pita Wrap Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 pcs large Greek pita breads; 2 tbs olive oil (for brushing); 1 pcs medium tomato; 0.5 pcs red onion; 300 g frozen fries (or fresh fries); 1 cups Greek yogurt (full fat); 0.5 pcs cucumber (seeded, grated); 1 tsp garlic cloves (minced); 1 tbs fresh dill (chopped); 1 tsp lemon juice; 1 tsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 500 g chicken breast, cut into 1/2" cubes; 500 g or pork shoulder, cut into 1/2" cubes; 500 g or beef sirloin, cut into 1/2" cubes; 2 tbs olive oil; 1 tbs red wine vinegar; 1 tbs lemon juice; 2 tsp garlic cloves (minced); 2 tsp dried oregano; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper

Inspired by Anonymous Cafe

Time50m

Serves4

toasted Greek pita bread, choice of souvlaki meat, onions, tzatziki sauce, tomato, a few fries. Choose: chicken, pork or beef

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Ingredients

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Pita & Assembly

4 pcs large Greek pita breads

2 tbs olive oil (for brushing)

1 pcs medium tomato

1/2 pcs red onion

10.6 oz (300 g) frozen fries (or fresh fries)

Tzatziki

1 cups Greek yogurt (full fat)

1/2 pcs cucumber (seeded, grated)

1 tsp garlic cloves (minced)

1 tbs fresh dill (chopped)

1 tsp ReaLemon lemon juice

1 tsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Souvlaki meat (choose one)

1 1/8 lb (500 g) chicken breast, cut into 1/2" cubes

1 1/8 lb (500 g) or pork shoulder, cut into 1/2" cubes

1 1/8 lb (500 g) or beef sirloin, cut into 1/2" cubes

2 tbs olive oil

1 tbs red wine vinegar

1 tbs ReaLemon lemon juice

2 tsp garlic cloves (minced)

2 tsp Dried oregano

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

Method

Tzatziki

Prepare cucumber

Peel and grate the half cucumber. Place grated cucumber in a fine-mesh sieve or clean kitchen towel, salt lightly (about 1/8 tsp) and press/ squeeze to remove excess moisture for 5 minutes.

In a bowl, combine Greek yogurt, squeezed cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt and pepper. Stir until smooth. Taste and adjust salt or lemon. Refrigerate while you prepare the rest (at least 10 minutes) to allow flavors to meld.

Souvlaki meat

Make the marinade: in a large bowl whisk together 2 tbs olive oil, red wine vinegar, 1 tbs lemon juice, minced garlic, dried oregano, smoked paprika, 1 tsp salt and 1/2 tsp black pepper.

Add the chosen cubed meat (500 g). Toss to coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours. If using wooden skewers, soak them for 20 minutes first.

Heat a heavy skillet or grill pan over medium-high heat and add a splash of oil. If using skewers, thread meat onto skewers (about 6–8 pieces per skewer). Cook chicken pieces 6–8 minutes total, turning occasionally, until internal temp reaches 74°C (165°F). Cook pork 8–10 minutes until 63°C (145°F) and beef 6–8 minutes for medium (adjust to preference). Alternatively, cook off-skewers in the pan stirring occasionally until nicely browned and cooked through. Remove from heat and let rest 3–4 minutes.

Fries

Cook fries according to package instructions or your preferred method: bake at 220°C (425°F) for 18–25 minutes turning halfway, or deep-fry at 180°C (350°F) until golden and crisp. Season with a pinch of salt immediately after cooking.

Pita & assembly

Toast the pita: brush both sides of each pita lightly with olive oil. Heat a skillet or griddle over medium-high heat and toast pitas 30–60 seconds per side until warmed and slightly charred; or warm in a 200°C (400°F) oven for 3–5 minutes.

Prepare vegetables: thinly slice the tomato and red onion (half moon). Cut tomato into 8 thin slices and slice onion into rings or strips. Place on a small plate for assembly.

Assemble each wrap: place a warm pita on a work surface. Spread about 2–3 tbs tzatziki down the center. Add roughly 125 g of cooked souvlaki meat, a few tomato slices (2), some sliced red onion (to taste, ~1–2 tbs), and a small handful of fries (about 50–75 g). Optionally drizzle a little extra tzatziki on top.

Fold the bottom of the pita up and then over to form a wrap (or roll tightly), wrap in parchment or foil to hold together if desired. Serve immediately while hot.