🥙 Greek Beef Wraps with Roasted Red Pepper Sauce

🛒 Ingredients (Serves 4)

For the Beef:

• 1 lb (450g) ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 1/2 tsp paprika

• 1/2 tsp cumin (optional)

• Salt & black pepper to taste

• 1–2 tbsp olive oil

For the Roasted Red Pepper Sauce:

• 2 roasted red peppers (jarred or homemade)

• 1/2 cup Greek yogurt

• 1 clove garlic

• 1 tsp lemon juice

• Salt & pepper to taste

For the Wraps:

• 4–6 large pita or flatbreads

• 1 cup shredded lettuce

• 1 small tomato, thinly sliced

• 1/4 cup sliced red onion

• Optional: feta cheese, cucumber slices, olives

🔪 Instructions

1️⃣ Cook the Beef

1. Heat olive oil in a skillet over medium heat.

2. Sauté onion 3–4 minutes until soft.

3. Add garlic; cook 30 seconds.

4. Add ground beef, breaking it up with a spatula.

5. Season with oregano, paprika, cumin, salt, and pepper.

6. Cook until beef is browned and cooked through. Remove from heat.

2️⃣ Make the Roasted Red Pepper Sauce

1. Combine roasted peppers, Greek yogurt, garlic, and lemon juice in a blender or food processor.

2. Blend until smooth.

3. Season with salt and pepper. Adjust lemon or garlic to taste.

3️⃣ Assemble the Wraps

1. Warm pita or flatbreads slightly.

2. Spread a generous spoonful of roasted red pepper sauce on each wrap.

3. Add a layer of shredded lettuce.

4. Add beef mixture, tomato slices, red onion, and optional feta or cucumber.

5. Roll tightly and serve immediately.

🍽 Serving Ideas

• With sweet potato fries

• Side Greek salad

• Tzatziki dipping sauce

• Pickled vegetables

🔥 Pro Tips

• For extra flavor, marinate beef in olive oil, garlic, and oregano for 15–30 minutes before cooking.

• Use warm pitas to prevent cracking when rolling.

• Add a drizzle of olive oil or a sprinkle of feta inside for extra richness.

• Make the roasted red pepper sauce ahead — it keeps 2–3 days in fridge.

❓ Q & A

Q: Can I use lamb instead of beef?

A: Yes! Ground lamb works beautifully with Greek spices.

Q: Can I make this low-carb?

A: Replace pitas with lettuce wraps or low-carb tortillas.

Q: Can I freeze the beef filling?

A: Yes, cook and cool completely. Freeze up to 2 months. Thaw and reheat before assembling.

Q: Can I roast the red peppers myself?

A: Absolutely. Roast over an open flame or in oven until skins char, then peel.

Q: Can I make it vegetarian?

A: Substitute beef with sautéed mushrooms, lentils, or crumbled tofu.