Name: Greek Beef Pita Wraps with Roasted Red Pepper Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Greek
Ingredients: 500 g ground beef; 1 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tsp dried oregano; ½ tsp ground cumin; Salt and pepper, to taste; 2 large red bell peppers (roasted, peeled, seeded); 100 g feta cheese (about ½ cup); 1 small garlic clove; 1 tbsp olive oil; 1 tbsp lemon juice; Salt & black pepper, to taste; 4–6 pita breads or flatbreads; Lettuce leaves; Tomato slices; Cucumber slices; Red onion, thinly sliced; Optional: fresh parsley or mint

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Let me tell you about one of my favorite wraps — juicy beef tucked into warm pita, draped with a roasted red pepper sauce, and dressed with crisp veggies. It’s bold but approachable, perfect for weeknight dinners or casual get-togethers.

Greek Beef Pita Wraps with Roasted Red Pepper Sauce

Why You’ll Love This Recipe

I fell in love with this recipe because it combines hearty beef flavor with bright, tangy sauce. The roasted red pepper sauce brings a sweet-smoky lift that balances the richness of the meat. It’s also very adaptable — I often swap or add veggies or adjust spice levels depending on what I have. Best of all, the assembly is quick, so I can have something impressive on the table without spending hours.

Ingredients

For the Beef Filling:
500 g ground beef
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
½ tsp ground cumin
Salt and pepper, to taste

For the Roasted Red Pepper Sauce:
2 large red bell peppers (roasted, peeled, seeded)
100 g (about ½ cup) feta cheese
1 small garlic clove
1 tbsp olive oil
1 tbsp lemon juice
Salt & black pepper

For Assembling Wraps:
4–6 pita breads or flatbreads
Lettuce leaves
Tomato slices
Cucumber slices
Red onion, thinly sliced
(Optional: fresh parsley or mint)

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Directions

Roast the peppers (if not already roasted): Place whole red bell peppers under a broiler or on a grill until charred on all sides. Transfer to a bowl, cover tightly with plastic wrap for about 10 minutes. Peel off skins, remove seeds, and slice roughly.
Make the red pepper sauce: In a food processor or blender, combine the roasted pepper pieces, feta, garlic, olive oil, and lemon juice. Blend until smooth. Taste and season with salt and pepper.
Cook the beef filling: Heat olive oil in a skillet over medium heat. Add chopped onion, sauté until soft, then add garlic and cook another minute. Add ground beef, oregano, cumin, salt, and pepper. Break it apart with a spatula and cook until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
Warm the pitas: Lightly warm the pita breads in oven or on a hot dry skillet so they’re pliable.
Assemble the wraps: Spread a layer of roasted red pepper sauce onto each pita. Add a layer of beef, then lettuce, tomato, cucumber, and red onion. Optionally sprinkle some fresh herbs. Fold or roll the pita.
Serve: Serve immediately. If any sauce or filling is left, keep it separately and assemble just before eating for best texture.

Servings and timing

Serves: 4 to 6 wraps
Prep time: ~20 minutes
Cook time: ~15 minutes
Total time: ~35 minutes

If your original recipe included slightly different timing, use that instead; otherwise, this is the ballpark I aim for.

Variations

Vegetarian version: Swap the beef for grilled or roasted vegetables (zucchini, eggplant, mushrooms) or spiced lentils.
Spicy twist: Add a pinch of cayenne or red pepper flakes to the beef or sauce.
Creamy twist: Mix some Greek yogurt or sour cream into the pepper sauce to make it milder and creamier.
Different proteins: Use ground lamb, chicken, or even turkey instead of beef.
Greens swap: Use spinach, arugula, or shredded cabbage instead of lettuce.

Storage/Reheating

Sauce: Store leftover roasted red pepper sauce in an airtight jar in the refrigerator for up to 4–5 days.
Beef filling: Keep leftover cooked beef in a sealed container in the fridge for up to 3 days.
Reheating: Warm beef in a skillet with a splash of water, or microwave gently. To reheat assembled wraps, wrap in foil and warm in a 175 °C (350 °F) oven for about 10 minutes, or use a skillet over low heat, turning occasionally.

FAQs

What type of peppers should I use for the sauce?

I use red bell peppers because they have sweetness and roast well. If you want more heat, you could mix in a roasted red chili or pimento, but adjust seasoning accordingly.

Can I make this ahead of time?

Yes. You can roast the peppers and make the sauce a day ahead. Also cook the beef ahead, cool and store. But I prefer assembling just before eating so the pita doesn’t get soggy.

How do I prevent the pita from getting soggy?

I spread sauce sparingly (not too thick) and layer meat first, then veggies. If you expect leftovers, keep sauce and filling separate and assemble just before eating.

Can I freeze leftovers?

I don’t recommend freezing already assembled wraps—they get soggy on thawing. You can freeze the cooked beef (without veggies or pita) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.

What else can I serve with this wrap?

I like serving with a side Greek salad, fries, or some roasted potatoes. A light yogurt cucumber salad or extra fresh veggies are also great.

Conclusion

I hope you enjoy making these Greek Beef Pita Wraps with Roasted Red Pepper Sauce as much as I do. They balance rich, savory meat with bright, tangy sauce and fresh veggies. It’s one of those recipes I feel comfortable tweaking and making my own. Let me know if you want a printable recipe card version or substitutions for dietary restrictions!