Name: ef Pita Wraps with Cucumber Tomato Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 lb ground beef; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp paprika; 1 tsp dried oregano; Salt & black pepper to taste; 1 tbsp olive oil; 1½ cups cucumber, diced; 1 cup cherry tomatoes, halved; ¼ cup red onion, thinly sliced; 1 tbsp olive oil; 1 tbsp lemon juice; Salt & black pepper to taste; 1 tbsp fresh parsley, chopped; 4–6 pita breads; Optional: crumbled feta cheese; Optional: plain Greek yogurt or tzatziki

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Get ready to fall in love with lunch all over again! These ef Pita Wraps with Cucumber Tomato Salad are the kind of meal you’ll want to make again and again: golden, spiced beef snuggled inside warm pita breads, topped with a crisp, refreshingly tangy salad. Every bite is bursting with Mediterranean sunshine, and it comes together in just a few easy steps. Whether you’re hosting friends or fueling up for a busy day, this recipe brings vibrant color, stunning flavor, and feel-good nutrition straight to your table.

ef Pita Wraps with Cucumber Tomato Salad Recipe - Recipe Image

Ingredients You’ll Need

What I adore about these ef Pita Wraps with Cucumber Tomato Salad is their perfect balance of simplicity and bold flavor. Each ingredient shows off its best self here, coming together for juicy, crisp, herby bites with just the right kick.

Ground beef (1 lb): Choose 80-85% lean for juicy, flavorful meat that doesn’t dry out in the skillet.
Garlic (2 cloves, minced): Fresh garlic sizzled in olive oil builds a fragrant, savory base that carries through every bite.
Ground cumin (1 tsp): Earthy cumin gives the beef its unmistakable Middle Eastern aroma.
Paprika (1 tsp): Sweet and lightly smoky, paprika adds both color and depth.
Dried oregano (1 tsp): Mediterranean oregano rounds out the beef with its bold, herbal lift.
Salt & black pepper: Season to taste, and don’t be shy—the salad and beef both crave a touch of salt.
Olive oil (2 tbsp total): Divided between the beef and salad, it brings out flavor and richness in both.
Cucumber (1½ cups, diced): Crunchy, cooling cucumber makes the salad fantastically fresh.
Cherry tomatoes (1 cup, halved): Juicy, sweet, and colorful; they’re the salad’s crown jewels.
Red onion (¼ cup, thinly sliced): Sharp, colorful, and crunchy, red onion adds zing and a pop of purple.
Lemon juice (1 tbsp): A quick squeeze wakes up the vegetables and brightens everything.
Fresh parsley (1 tbsp, chopped): Just a sprinkle makes every bite taste like summer.
Pita breads (4–6): Sturdy enough for fillings, soft enough to fold—choose your favorites.
Optional: crumbled feta cheese: For briny, creamy contrast—feta makes the flavors pop.
Optional: plain Greek yogurt or tzatziki: Adds cool creaminess and makes the wraps even more satisfying.

How to Make ef Pita Wraps with Cucumber Tomato Salad

Step 1: Sauté the Garlic

Heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and stir just until it’s fragrant—this step only takes about 30 seconds but delivers pure magic, setting a savory foundation for the beef.

Step 2: Cook and Season the Ground Beef

Add the ground beef straight into that garlicky oil, breaking it up with a wooden spoon as it sizzles. Sprinkle in the cumin, paprika, oregano, salt, and black pepper. Cook, stirring occasionally, until the beef is browned and cooked through. The kitchen fills with the most incredible aromas—trust me, you’ll want to sneak a taste!

Step 3: Make the Cucumber Tomato Salad

Meanwhile, grab a mixing bowl and add the crisp cucumber, halved cherry tomatoes, and thinly sliced red onion. Drizzle with the olive oil and lemon juice, season with salt and pepper, and toss in fresh parsley. Give it all a gentle toss until everything glistens—this salad is the burst of freshness that makes the ef Pita Wraps with Cucumber Tomato Salad so irresistible.

Step 4: Warm the Pita Breads

For pillowy, slightly chewy wraps, warm your pita breads for a few seconds on a skillet or in the microwave. The heat brings out their softness and makes them easier to fold (plus, who doesn’t love warm bread?).

Step 5: Assemble the Wraps

Lay a pita flat and layer on a generous scoop of spiced beef, followed by a big spoonful of cucumber tomato salad. Top with crumbled feta or a dollop of Greek yogurt or tzatziki, if you love creaminess. Wrap it up and enjoy immediately for max crunch and flavor—the ef Pita Wraps with Cucumber Tomato Salad are pure magic right out of the skillet!

How to Serve ef Pita Wraps with Cucumber Tomato Salad

Garnishes

Garnish each wrap with extra fresh parsley, an extra sprinkle of feta cheese, or even a few pomegranate seeds for color and sweetness. A drizzle of lemony tahini or a spoonful of tzatziki never hurts, and looks gorgeous at the table.

Side Dishes

Round out your Mediterranean feast with a side of hummus and warm pita chips, a pile of Greek-style roasted potatoes, or a refreshing tabbouleh. Ef Pita Wraps with Cucumber Tomato Salad play especially well with pickled vegetables or olives for an authentic touch.

Creative Ways to Present

Serve wraps open-faced on a platter for a colorful, build-your-own spread—perfect for parties. Or assemble mini versions for appetizers! Stack them up in parchment paper for a picnic, or slice them in half and spear with a skewer for eye-catching party bites. The colors and textures of ef Pita Wraps with Cucumber Tomato Salad always steal the show.

Make Ahead and Storage

Storing Leftovers

Keep leftover beef and salad in separate airtight containers in the fridge—this way, your veggies stay crisp and your beef flavorful. The ground beef will last up to 3 days, while the salad is best enjoyed within 1-2 days to keep that fresh crunch alive.

Freezing

The cooked beef can be frozen in an airtight container for up to 2 months. Simply thaw it in the fridge overnight when ready to serve. Skip freezing the cucumber tomato salad, as the veggies lose their snappy texture once thawed.

Reheating

To reheat the beef, warm it gently in a skillet over medium heat with a splash of water or olive oil. This will bring back its moisture and keep it just as juicy as day one. Warm the pitas just before assembling your ef Pita Wraps with Cucumber Tomato Salad for that fresh-from-the-oven taste.

FAQs

Can I make these wraps vegetarian?

Absolutely! Swap the ground beef for a mixture of cooked lentils and finely chopped mushrooms, or use a plant-based meat alternative. Season as you would the beef, and enjoy the same bold flavors with a lighter, vegetarian twist on ef Pita Wraps with Cucumber Tomato Salad.

What type of pita is best for these wraps?

Look for thick, soft pita breads that can hold up to hearty fillings without splitting. Pocket-less pitas work wonderfully for wrapping, while thinner or split pitas are perfect for assembling and folding up (just double-stack to avoid leaks!).

Can I prepare parts of this meal ahead of time?

Definitely! You can cook the beef and chop the salad ingredients up to a day ahead, then simply toss the salad right before serving. Assemble your ef Pita Wraps with Cucumber Tomato Salad fresh for the very best bite, but prepping ahead makes this a perfect weeknight or meal-prep option.

Is there a dairy-free option?

These wraps are naturally dairy-free if you skip the optional feta and yogurt. If you want something creamy, try a nondairy yogurt or hummus as a cooling contrast to the beef and salad.

How can I make the wraps spicier?

If you love heat, stir a pinch of cayenne or chili flakes into the beef, or toss sliced jalapeños into the salad. You can also finish with a dash of harissa or drizzle of hot sauce for bold, fiery ef Pita Wraps with Cucumber Tomato Salad.

Final Thoughts

If you’re looking for a vibrant, satisfying meal that feels special but is totally doable on a busy night, look no further than ef Pita Wraps with Cucumber Tomato Salad. Gather some simple ingredients, bring your appetite, and prepare to be wowed by each fresh, savory, sunshine-filled bite!