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