Summer Greek Inspired Wrap
I am on an absolutely salad-sandwich kick! I have been having so much fun turning some of my favorite salads into sandwiches. This Greek Wrap, aka my Greek Salad Wrap is so delicious and perfect for summer eating. It’s fresh, light, and so flavorful.
What You Need to Make a Fabulous Greek Wrap
For your Greek Wrap, start with fresh and fabulous ingredients. If you have a Middle Eastern store in your area, absolutely get your pita from there. It will be the best quality pita you can find. Additionally, this is a great place to find Sheep’s Milk Feta in brine, which is like the best feta you will ever have. These are absolutely necessary, but if you can find it, you will taste the difference!
Before you assemble the wrap, make a quick and easy pepperoncini dressing. Combine your favorite mayo and deseeded pepperoncinis in a food processor and blend for about two minutes. It does not need to be smooth, but you want it to be well combined. Once that is done, slice your cucumbers and tomatoes so they are ready to go for your wrap.
Assembling Your Wrap
Start your Greek wrap by seasoning your pita bread. Brush the pita and sprinkle it with a bit of Greek seasoning. Then heat each side briefly in a nonstick pan just to warm it up. If you’re using a gluten free pita, you will want to toast it a bit longer on each side.
Once your pita is ready, it’s quick and easy to assemble! Spread the pepperoncini dressing on the pita. Add your feta, tomatoes, cucumber, olives, basil, and Marinated Onions. Add any extra ingredients or dressing to your taste. Fold it up and enjoy this summer deliciousness!
If you make your own Greek Wrap, make sure you rate and review it below. I can’t wait to hear what you think. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!Print
This Greek Wrap is perfect for simple and delicious summer eating. It’s a perfect lunch, weeknight dinner, or anytime snack!
- ½ cup of mayonnaise
- ½ cup of pepperoncini, destemmed and seeds taken out
- ¼ teaspoon of freshly ground pepper
- 2 pita breads, gluten free or regular
- 1-2 tablespoons olive oil
- 1/2 teaspoon Greek spice blend, divided
- 1-2 Roma tomato, sliced
- 1-2 Persian cucumber, peeled and sliced on a bias
- 12 kalamata olives, or more
- 3 ounces sheeps’ milk feta in brine, thinly sliced, or more
- 6 fresh basil leaves, or more
- Marinated onions, optional
- Make the pepperoncini dressing by blending together the mayonnaise, pepperoncini, and ground pepper with an immersion blender or in a food processor. Set aside.
- Heat a large nonstick pan over medium heat.
- Lightly brush the pita breads with olive oil and sprinkle with Greek seasoning on both sides.
- Place the pita bread in the pan and toast for 1 1/2 to 2 minutes. Keep an eye on the pita as it toasts–you’ll notice that it might start to puff up as it’s warming up. When this happens, you’ll want to press down on the center and edges of the pita bread with a spatula.
- When the pita is slightly golden brown, flip and repeat.
- Once the bread is toasted on both sides, set aside on a plate and repeat with the other pita bread.
- On a plate, place one of the warm pita breads, flat side up.
- Spread two tablespoons of the pepperoncini dressing in the middle of the pita bread, leaving about an inch of perimeter from the edge (which makes it easier to fold and eat). Top with tomato slices, basil leaves, half of the feta slices, cucumber slices, and six olives or more to your liking. Finish with extra dressing and marinated onions, if desired. Fold the other side over like a taco.
- Repeat with the other pita bread.
- Serve and enjoy!
Keywords: greek wrap