Pita Wrap Platters Recipe

Quick pickled red onions (optional)

If you don't have pre-made pickled onions, slice 1 medium red onion thinly. In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tbs sugar and 1 tsp salt. Bring to a simmer until sugar dissolves. Pour hot brine over sliced onions in a heatproof jar, press down, let cool to room temperature, then refrigerate at least 20 minutes (preferably 1 hour). Use 1 cup for the platter.

In a medium bowl whisk together 1 cup Greek yogurt, 2 tbs mayonnaise, 2 tsp lemon juice, 1 minced garlic clove, 1 tsp olive oil, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper and 1 tsp hot sauce (if using). Taste and adjust seasoning — more lemon for brightness, more hot sauce for heat. Refrigerate while assembling to let flavors meld (10–15 minutes).

Warm the pita breads briefly: wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes or microwave stacked with a damp paper towel for 20–30 seconds. This makes them pliable for folding.

Lay one warm pita flat on a clean surface. Spread approximately 3 tablespoons of hummus in a thin, even layer over the center of the pita, leaving the edges free so it won't squeeze out when folded.

Drizzle about 1 tablespoon of Boychik sauce over the hummus layer.

Top with a generous handful (about 2/3 cup) of arugula placed down the center of the pita.

Add 2–3 long slices of dill pickle along the arugula, then scatter about 2–3 tablespoons of pickled red onions on top.

Sprinkle about 1/3 teaspoon of sumac evenly over the fillings for a lemony, tangy finish.

Fold the pita over the fillings: fold one side up and then roll or fold like a wrap. If desired, secure with a toothpick or wrap in parchment paper for serving. Repeat for remaining pitas.

Arrange the assembled pita wraps on a large platter. Drizzle remaining Boychik sauce (about 2–3 tbs) over the wraps and around the platter. Drizzle 2 tbs extra virgin olive oil lightly over the arugula and hummus edges.

Sprinkle chopped parsley over the platter and serve lemon wedges on the side for extra brightness. Offer extra hummus and pickles in small bowls alongside for sharing.