greek pita wraps


I really like when I find a recipe and it turns out I have nearly all the ingredients between my fridge, pantry, and freezer.  I get even more excited (these days) when that recipe says it will come together in 27 minutes.  That sounds like a challenge.

This recipe is perfect for weeknights, weekends, or just about any time you want to cook but only for about 15 minutes.  I will be making these again and think you should go ahead, get out your pen and paper, and start writing down the recipe now...



{Recipe thanks to and adapted from Better Homes and Gardens}

{Ingredients You'll Need}

  • 1 medium cucumber
  • 1 cup plain greek yogurt
  • 2 tablespoons fresh mint
  • 1 16-ounce package frozen fully cooked meatballs
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon dried oregano
  • 4 flatbreads or naan
  • thinly sliced red onion
1.  For the sauce shred half of the cucumber and mix it with the yogurt and mint.  Cover and refrigerate while you cook the meatballs.

2.  Cook the meatballs in the microwave according to the package directions.  In a skillet heat a little oil and toss in the meatballs sprinkling them with the seasoning mix of the sesame seeds through oregano.  Gently saute until they are nice and browned on the edges.

3.  While you are cooking the meatballs up warm the flatbreads in your toaster.

4.  Assemble the wraps by spreading down your yogurt sauce, then topping with meatballs, and garnishing with slices of the remaining cucumber and slices of red onion.



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