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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh vegetarian pita wrap filled with crisp romaine, tomatoes, cucumbers, green peppers, kalamata olives, tangy feta, and creamy tzatziki. This greek-inspired vegetarian 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.

Frequently asked questions

How long does Vegetarian Greek Pita Wrap with Feta, Tzatziki, and Kalamata Olives take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegetarian Greek Pita Wrap with Feta, Tzatziki, and Kalamata Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large pita breads from drying out.

Can I substitute ingredients in Vegetarian Greek Pita Wrap with Feta, Tzatziki, and Kalamata Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegetarian Greek Pita Wrap with Feta, Tzatziki, and Kalamata Olives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegetarian Greek Pita Wrap with Feta, Tzatziki, and Kalamata Olives vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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