These two pita wraps layer cucumber, tomatoes, red onion, feta, herbs, and greens with a lemon-tahini sauce. The sauce is whisked first, then the pitas are warmed briefly so they fold around the fresh filling without cracking.
For the wraps
- 2 large pita breads or flatbreads
- 1 1/2 cups cucumber, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley or mint
- 1 cup mixed greens or arugula
- Optional: Kalamata olives or sliced avocado
Lemon-tahini sauce
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon maple syrup or honey
- 1 tablespoon water, or more for the desired consistency
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Directions
- Whisk the tahini, lemon juice, zest, maple syrup or honey, garlic, salt, and pepper in a small bowl. Add water gradually until smooth and drizzleable.
- Slice the cucumber, tomatoes, and onion; chop the herbs.
- Warm the pitas lightly in a skillet or microwave until soft.
- Layer each pita with greens, cucumber, tomatoes, onion, feta, herbs, and optional olives or avocado. Drizzle with the sauce.
- Fold or roll and serve immediately. Secure with parchment or foil if desired.
