Steak & Pita Wraps With Greek Opa Blend

Juicy steak, toasted pita, crisp lettuce, juicy tomato, cool cucumber, and salty feta make these wraps feel fresh, hearty, and full of Mediterranean color. The Greek Opa Infused Olive Oil Blend brings oregano, garlic, and lemony herbal notes that brush through the steak and vegetables, giving every bite a lively Greek-style finish. It’s an easy dinner that feels built for weeknight cooking, casual entertaining, or a laid-back dinner with friends.

Garden Infuzions

Steak & Pita Wraps With Greek Opa Blend

Tender steak, warm pita, crisp lettuce, tomato, cucumber, and tangy feta come together in these bright wraps, all tied together with the bold Mediterranean character of Greek Opa Infused Olive Oil Blend.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 wraps

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds sirloin steak
• 2 tablespoons Greek Opa Infused Olive Oil Blend
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 4 large pita breads
• 1 cup shredded romaine lettuce
• 1 cup diced tomatoes
• 1 cup sliced cucumber
• 1/2 cup thinly sliced red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup plain Greek-style yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley

Equipment

• 1 Large skillet For searing the steak
• 1 Cutting board For resting and slicing the steak
• 1 Chef Knife For thin slicing
• 1 Small bowl For the yogurt sauce
• 1 Tongs For turning the steak
• 1 set Measuring spoons For seasoning and sauce

Method

 

Instructions

1. Pat the steak dry and season it with kosher salt, black pepper, and dried oregano.
2. Heat a large skillet over medium-high heat and add the Greek Opa Infused Olive Oil Blend.
3. Sear the steak for 3 to 5 minutes per side, depending on thickness, until it reaches your preferred doneness.
4. Transfer the steak to a cutting board and let it rest for 5 minutes.
5. Warm the pita breads in a dry skillet or low oven until soft and flexible.
6. Stir together the Greek-style yogurt and lemon juice in a small bowl.
7. Slice the steak thinly against the grain.
8. Fill each pita with lettuce, tomatoes, cucumber, red onion, sliced steak, feta, parsley, and a spoonful of the yogurt sauce.
9. Fold the wraps and serve right away.

Notes

Slice the steak against the grain for the best texture. If the pita is thick, wrap it in foil for the last minute of warming so it stays soft. Assemble just before serving so the vegetables stay crisp and the wraps hold together well.

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Recipe Tips

Sear the steak in a hot skillet so you get good color fast, then let it rest before slicing thinly against the grain. Warm the pita just enough to make it soft and pliable.

For extra flavor, toss the sliced tomatoes and cucumbers with a pinch of salt before assembling the wraps.

Serving Suggestions

Serve these wraps with lemon wedges, a simple Greek salad, or roasted potatoes for a fuller meal.

They also work well cut into smaller pieces for a party platter or casual game day spread.

Storage

Store the steak, vegetables, and pita separately in airtight containers in the refrigerator for up to 3 days.

Rewarm the steak gently before assembling the wraps so the texture stays tender.

Variations

Swap the steak for grilled chicken if you want a lighter wrap.

Add hummus, tzatziki, or sliced red onion for a different flavor lane.

For a low carb version, serve the steak filling in lettuce cups instead of pita.

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