Vegetarian Greek Pita Wrap with Feta, Tzatziki, and Kalamata Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fresh vegetarian pita wrap filled with crisp romaine, tomatoes, cucumbers, green peppers, kalamata olives, tangy feta, and creamy tzatziki. This Greek-inspired vegetarian recipe, ready in about 20 minutes, pairs large pita breads, romaine lettuce, chopped, tomatoes, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 4 Greek cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Warm 4 large pita breads briefly in a dry skillet over medium heat for about 30 seconds per side until pliable.
  2. Step 2: In a large bowl, combine 2 cups chopped romaine lettuce, 1 cup diced tomatoes, 1 cup diced cucumber, 1/2 cup diced green bell pepper, and 1/2 cup halved kalamata olives.
  3. Step 3: Drizzle 1/4 cup Greek dressing over the vegetable mixture and toss gently to coat evenly.
  4. Step 4: Lay each warm pita flat and spread about 2 tbsp of 1/2 cup tzatziki sauce evenly inside each.
  5. Step 5: Fill each pita with the dressed vegetable mixture, then sprinkle 3/4 cup crumbled feta evenly divided among the 4 pitas.
  6. Step 6: Fold the pita over the filling and serve immediately for a refreshing and satisfying vegetarian wrap.

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