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 (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

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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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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