I’m sharing one of my older recipe posts. The pictures aren’t amazing, but the flavour is!
We like fresh vegetables and we like steak, so they were easy to add to our recipes, but we also like to spice things up and add some more unique concepts to a recipe. We both like spicy foods, but I wanted a recipe that works for people who aren’t as keen on heartburn as we are! So I decided to share my Greek Wrap Zinger Recipe. It has “zing” and is delicious. I hope you like it as much as we did!
- Large Pita
- Grilled Steak, cut in strips (a 5oz striploin steak was more than enough)
- Diana Marinade: Spicy Southwest Chipotle (approximately 4 tbsps)
- 1/4 cup cucumber diced in small pieces (mine was fresh from my garden!)
- 1/4 cup tomato diced in small pieces
- 3 slices of red onion, chopped
- 1/4 cup feta cheese
- Greek Feta Salad Dressing
- Tzatziki Sauce
I pour marinade over the steak slices until they are sufficiently covered. This marinade is HOT! So if you prefer something less spicy, I suggest you pick another flavour. However, the tzatziki sauce does a great job offsetting the spice if you want to give it a try. Let it marinade for an hour.
Mix your tomato, cucumber, red onion and fet cheese in a bowl and pour greek salad dressing over and mix it up. I use about 3 tablespoons of greek dressing but you can use as much or as little as you choose.
Set the oven to warm and warm your pita up for about 5 minutes, until it is soft and warm.
Take your steak slices and place them in the oven on bake for approximately 15 minutes until it is good and hot, and the marinade has baked in. I bake them in a small casserole dish.
Lay out your desired amount of lettuce on the pita. Cover the lettuce with your steak slices (I used six 5″ thinly cut strips), and then spread 3 tablespoons of tzatziki sauce over the steak.
Spoon the tomato/cucumber mixture on top of the steak and tzatziki sauce until you have your desired amount. I like this greek salad mix, so I pile it on! Once you have all that you want, you fold over the sides of your wrap. Since delicious and messy often go together, I use foil to hold everything together and make it easy to eat (and it keeps it hot too!). It is also great like this because you can set the oven to warm and keep them in there while you put together all of your sandwiches.
But this Greek Wrap Zinger looks great when held together with a toothpick and you can add your favourite garnish to the top. I like black olives because they fit with the greek salad mixture perfectly and they taste great too.
There you have it…my Greek Wrap Zinger that is ready to eat. Grab a napkin, and enjoy!