How to Make a Pita Wrap

By
Nancy Gaifyllia
Nancy Gaifyllia
A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties.
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Updated on 05/11/20
Pita wrap

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Pita wraps make great snacks or, combined with salad, a satisfying meal. If you're trying to capture that great taste in a pita wrap you remember from a trip to Greece or a great Greek restaurant, it's the spice sumac.

  • Difficulty: Easy
  • Time Required: 10 minutes

What You Need

  • Pita Bread
  • Olive Oil
  • Filling
  • Sumac or sweet paprika
  • Tomato, thinly sliced, slices cut in half
  • Onion, very thinly sliced
  • Tzatziki

Method

  1. Lightly brush the bread with oil on both sides and cook slowly in a heavy skillet until soft and browned.
  2. If using leftovers, heat them in the skillet as well, with almost no oil (cook dry if possible).
  3. Place the pita on a napkin.
  4. Add a good amount the filling down the center: souvlakia, thin slices of cooked chicken, pork, or beef, and sprinkle with powdered sumac. Alternatively, use sweet paprika. It gives a different flavor (sumac has a sour lemony taste) but just as good.
  5. Add thin slices of tomato and onion, and a tablespoon or two of tzatziki. Don't skimp.
  6. Using the napkin as a guide, roll the pita into a cone shape.

Tips

  • Use flat pita bread and not pocket bread, which is too thick for making good wraps.
  • Don't skimp on the filling. The bread should be a container, not the main event.
  • Greeks traditionally add french fries to their pita wraps, so if you have leftover french fries, heat them in the microwave and add them.