These Greek Meatball Pita Wraps are incredibly delicious. Great for make-ahead dinners and meal prep!
Picture this: tender and flavorful Greek meatballs served with tzatziki and quick tomato salad over soft and fluffy pita bread.
We love to serve these with a good side salad and a side of fries. So good!
These Greek meatball pita wraps have become a staple in our dinner rotation. We just love this recipe so much!
To make these wraps, I use my favorite Greek meatball recipe, along with tzatziki, a quick tomato cucumber salad, and lots of fresh toppings. They add so much amazing flavor and texture, it’s incredible.
Since you can prep the recipe components ahead of time, this recipe is great for busy weeknights as it only takes 15 minutes to assemble. They are also perfect for meal prep – nothing beats enjoying a delicious lunch on a hectic day!
We enjoy pairing these meatball pita wraps with a classic Greek Salad and a side of baked potato wedges or oven roasted potatoes. Another favorite accompaniment is Stuffed Mediterranean Eggplant.
Why we absolutely LOVE these Greek meatball pita wraps:
- So, so delicious! These are flavor-packed like no other. The meatballs are so flavorful, tender, and moist.
- Well-balanced texture: Warm and pillowy soft pita bread, with tender meatballs and lots of fresh, crisp, and creamy toppings.
- Prep ahead friendly: Great for easy weeknight dinners or meal prep.
- Customizable: Get creative with your toppings here. It’s a very versatile recipe.
Jump to:
The Greek Meatballs
First things first, the star of this recipe: the meatballs!
Keftedes are traditional Greek meatballs traditionally made with ground meat (commonly beef or lamb) along with herbs, spices, and bread that has been thoughtfully soaked in either milk or water or moisture.
They are incredibly flavorful and can be served as appetizers, mains, or as part of a mezze spread. Today, I’m using these meatballs to make the BEST pita wraps ever! They are so good, we always make a huge batch of meatballs and keep them frozen so we can enjoy them whenever the cravings hit.
Ingredient Notes
Below are a few notes on the ingredients I used for these Greek meatball pita wraps. As always, the full ingredient quantities can be found in the recipe card down below.
- Meatballs: I use my Greek meatballs recipe. They are incredible – super tender, flavorful, and moist. You can make them ahead too!
- Tzatziki sauce: Make a batch of my tzatziki sauce or use your favorite store-bought sauce. It’s creamy, zesty, and refreshing, perfect to take these meatball pitas to the next level!
- Greek pita bread: I’d recommend using specifically Greek pita bread, which is thicker and softer than other types.
- Shredded iceberg lettuce: Adds a fresh, crisp, and crunchy texture.
- Crumbled feta cheese: This is such a staple in Greek cuisine, adding so much flavor and creaminess.
- For the quick tomato cucumber salad: Roma tomatoes, cucumber parsley, onions, lemons, and olive oil.
- Salt and pepper to taste
Step-by-Step Tutorial
I love how easy and delicious this recipe is! I usually cook the meatballs the day before to make dinner easier and faster. Here’s how I make this recipe.
Step 1 | Make the meatballs
Follow this Greek meatballs recipe (make half a batch). It’s very easy and can also be made ahead and frozen. A half batch of this recipe makes about 16 meatballs, which will make 4 pita wraps (4 meatballs in each wrap).
Step 2 | Make the tzatziki and salad topping
While the meatballs are cooking, prepare the tzatziki following our classic tzatziki sauce recipe, which can be found in the recipe card down below. It’s really good. You can also use your favorite store-bought version, which is especially helpful when it’s busy.
For the quick tomato cucumber salad, combine the tomatoes, cucumbers, parsley, onions, lemon, juice, and olive oil. Season with salt and pepper.
Step 3 | Assemble
To assemble the wraps, warm the soft pita bread in the oven or on a skillet. Spread a dollop of tzatziki on each pita.
Then add a handful of shredded lettuce, about four meatballs, and a spoonful of the tomato cucumber salad. Finish with a sprinkle of crumbled feta cheese.
Step 4 | Wrap and serve
Fold the sides of the pita over the filling, then wrap with parchment paper. Serve with more tzatziki sauce and your favorite sides (pairing ideas below!).
Pairings and Serving Ideas
Serving these delicious meatball pita wraps with side dishes is a must! These are my favorites:
- Greek Salad
- Greek Pasta Salad
- Mediterranean Lentil Salad
- Roasted Potatoes
- French fries – either plain or loaded with feta and your favorite toppings
If you’re looking for other Greek-inspired main dishes, try my Greek Chicken Skewers, Greek-Style Pizza or Feta Turkey Burgers.
Make Ahead Tips
While I wouldn’t recommend assembling the wraps ahead of time (the bread can get soggy), there are several components of this recipe that you can prep ahead to make assembling the wraps much quicker.
Once you have all these ingredients ready, assembling will take just 15 minutes. Not only is this a great way to make weeknight dinners easier, but it’s also a great idea for meal prep.
Here is what I’d recommend:
- Make the Greek meatballs up to 3 days ahead. Keep refrigerated and reheat in the microwave oven or air fryer. If you make a big batch, you can also freeze them for later use.
- Make the tzatziki 1 to 2 days ahead and keep refrigerated in an airtight container.
- The tomato cucumber salad ingredients can be prepped in advance. Add the lemon juice and olive oil right before serving.
Customize with Your Favorite Toppings
A great way to customize these pita wraps is to add your favorite toppings. There are so many delicious toppings that I use all the time:
- Hummus. My favorite local Mediterranean restaurant has the most amazing hummus, so I always buy some extra.
- Garlic spread and baba ghanoush
- Roasted red peppers
- Avocado slices
- Kalamata olive
- Tabbouli salad
If you’re looking for a vegetarian option, falafel or chickpeas are a great option.
Recipe FAQs
Use Greek pita bread, which is thicker and more pillowy soft than other types of pita.
I’d recommend making the Greek meatball pita wraps fresh since the bread may get soggy when refrigerated overnight. If you have leftovers, keep for 1-2 days in the fridge.
I’d recommend preparing the components of this recipe ahead and assembling right before serving. Make the meatballs 3 days in advance, and the tzatziki and tomato salad 1-2 days ahead. Assembling takes just 15 minutes or less.
There are so many toppings you can add! My favorites are hummus, roasted red peppers, avocado, and kalamata olives.
This recipe was originally published in 2019 and updated in February 2024 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Use Greek pita bread, which is thicker and softer than other types. To make the bread easier to fold, warm it up in the microwave oven for a few seconds, or over the stovetop for a few seconds per side.
- To hold the wraps together, I wrap them with parchment paper. Aluminum foil works too.
- All the components of this recipe can be prepared ahead to make assembly faster and easier, or for meal prep. Instructions in the recipe card down below.
- Feel free to customize the toppings to your liking.
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Greek Meatball Pita Wraps
Equipment
- Parchment paper for wrapping
Ingredients
- ½ batch Greek Meatballs - recipe linked
- 1 batch tzatziki sauce - recipe linked, makes about 2.5 cups
- 4 loaves Greek-style pita bread
- 1 ½ cups shredded iceberg lettuce
- 1 cup crumbled feta cheese
For the tomato cucumber salad topping:
- 3 roma tomatoes, diced
- 1 cup diced English cucumber
- ⅓ cup finely chopped Italian parsley
- ¼ cup thinly sliced red onions
- 1 tablespoon freshly squeezed lemon juice - plus more to taste
- A drizzle of olive oil - to taste
- Salt and pepper to taste
Instructions
- Make a half batch of the Greek meatballs according to the linked recipe instructions. A half batch makes about 16 meatballs, which is enough to make 4 wraps in total. You can make the meatballs up to 3 days in advance.
- While the meatballs are cooking, prepare the tzatziki sauce according to the linked recipe instructions.
- Make the tomato cucumber salad topping: In a bowl, combine the diced tomatoes, cucumber, parsley, onions, lemon juice, and olive oil. Season with salt and pepper to taste.
- Assemble: Slightly warm up the pita bread in the microwave over or over the stovetop. Then, to each loaf spread some tzatziki, followed by the shredded lettuce, about 4 meatballs, the prepared tomato cucumber salad, crumbled feta cheese. Top with more tzatziki if desired. Fold the bread and wrap with parchment paper or aluminum foil to hold them together.
- Serve warm with your favorite sides and more tzatziki. Enjoy!
Notes
- Pita bread: Make sure you use Greek pita bread, which is thicker and fluffier than other types of pita.
- Prep ahead: Make the meatballs 3 days in advance, and the tzatziki and tomato salad 1-2 days ahead. Assembling takes just 15 minutes or less.
- Storage: Store leftovers for 1 day in the fridge, although the bread may get a bit soggy. Once assembled, these don’t store very well.
- Meatballs: Chicken (try my Greek chicken skewers) or falafel.
- Tzatziki: Hummus, baba ganoush, or other spreads.
- Add-ins: Roasted red bell peppers, avocado, kalamata olives, or your favorite toppings.
Nicole says
Yum yum yum!!!! I made everything as written, but baked on a sheet pan with foil (less dishes!!!) at 400° for 25 min and it turned out awesome – flavor is so similar to the thin sliced lamb from a restaurant gyro, which we all love, so this was a serious winner in my house…
Tania says
thank you, Nicole!