Today we're going to learn how to make a pita wrap.
Pitta 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. (Learn to make pita wraps with photos and more tips.)
Time Required: 10 minutes
- Lightly brush the bread with oil on both sides and cook slowly in a heavy skillet until soft and browned.
- If using leftovers, heat them in the skillet as well, with almost no oil (cook dry if possible).
- Place the pita on a napkin.
- 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.
- Add thin slices of tomato and onion, and a tablespoon or two of tzatziki. Don't skimp.
- Using the napkin as a guide, roll the pita into a cone shape.
- 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.
What You Need:
- Pita Bread
- Olive Oil
- Sumac or sweet paprika
- Tomato, thinly sliced, slices cut in half
- Onion, very thinly sliced