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greek pita wraps with meatballs
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5 from 2 votes

Greek Meatball Pita Wraps

These Greek meatball pita wraps are packed with so much flavor and texture. The tender meatballs are served with tzatziki and a variety of fresh toppings over pillowy soft pita bread. Its' a great make-ahead and meal prep friendly recipe.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course, Sandwiches
Cuisine: Greek
Servings: 4 people
Calories: 459kcal
Author: Tania

Equipment

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
  • 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.
Substitutions and variations:
  • 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.
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1wrap | Calories: 459kcal | Carbohydrates: 7g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 588mg | Potassium: 257mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1131IU | Vitamin C: 17mg | Calcium: 209mg | Iron: 1mg