Mediterranean Greek Beef Wraps with Roasted Red Pepper Sauce

These Mediterranean Greek Beef Wraps are a delicious, easy-to-make meal that brings together bold, savory flavors in every bite. Seasoned ground beef, creamy roasted red pepper sauce, and fresh toppings all wrapped in warm pita make this a balanced meal that’s perfect for lunch or dinner. The roasted red pepper sauce adds a smoky, tangy twist that pairs beautifully with the juicy beef and crisp veggies.

Total Time: 30 minutes
Serves: 4

Ingredients

For the Beef

1 lb (450 g) ground beef

1 tbsp olive oil

1 tsp garlic powder

1 tsp dried oregano

½ tsp smoked paprika

Salt & black pepper, to taste

For the Roasted Red Pepper Sauce

2 large roasted red peppers (jarred or homemade)

½ cup Greek yogurt

1 garlic clove, minced

1 tbsp olive oil

1 tsp lemon juice

Salt & black pepper, to taste

For Assembling

4 pita breads or wraps

½ cup diced tomatoes

½ cup sliced red onions

1 cup shredded lettuce

Crumbled feta, for topping (optional)

Instructions

Cook the Beef:
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spatula as it cooks (about 6–8 minutes).
Stir in garlic powder, oregano, smoked paprika, salt, and black pepper. Cook another minute to let the flavors blend, then remove from heat and set aside.

Make the Roasted Red Pepper Sauce:
In a blender or food processor, combine roasted red peppers, Greek yogurt, minced garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Warm the Pitas:
Lightly warm pita breads or wraps in a dry skillet or oven for 1–2 minutes until soft and pliable.

Assemble the Wraps:
Spread a generous spoonful of roasted red pepper sauce over each pita. Add a portion of the seasoned beef, then top with diced tomatoes, red onion slices, and shredded lettuce. Sprinkle with feta, if using.

Serve:
Roll up the wraps tightly or fold them in half. Serve immediately with extra red pepper sauce on the side for dipping.

Tips

Use Lean Ground Beef:
Lean (85–90%) beef gives you great flavor without being greasy. If using fattier beef, drain excess fat before seasoning to keep the wraps light.

Don’t Overcrowd the Pan:
Cook the beef in an even layer so it browns nicely. Overcrowding can cause it to steam instead of sear.

Fresh vs. Jarred Peppers:
Jarred roasted red peppers are convenient and flavorful, but if you roast them yourself, you’ll get a deeper, smoky taste. Just char them over an open flame or broil until blackened, peel, and deseed.

Make the Sauce Ahead:
The roasted red pepper sauce keeps well for up to 3 days in the fridge. In fact, the flavor improves overnight.

Toast the Pita Slightly:
Lightly toasting or warming your pita makes it sturdier and helps prevent tearing when wrapping.

Add Crunch and Color:
Fresh toppings like lettuce, tomato, and onion add contrast to the rich beef. If possible, slice the veggies right before serving for the best texture.

Balance the Heat:
If you want more spice, add a pinch of chili flakes or harissa to the beef or sauce. To keep it mild, reduce paprika and balance with extra yogurt in the sauce.

Variations

Greek Chicken Wraps:
Swap ground beef for grilled or shredded chicken seasoned with oregano, lemon, and garlic. It pairs beautifully with the red pepper sauce.

Vegetarian Option:
Replace the beef with spiced chickpeas or lentils. Sauté them in olive oil with paprika, cumin, and oregano for a protein-rich alternative.

Add More Mediterranean Flair:
Toss in kalamata olives, sliced cucumber, or sun-dried tomatoes for extra texture and flavor.

Low-Carb Version:
Skip the pita and serve the beef and toppings as a lettuce wrap or grain bowl over cauliflower rice or greens.

Extra Creamy Sauce:
Blend in a few tablespoons of feta or a drizzle of tahini for a thicker, richer red pepper sauce.

Spicy Red Pepper Kick:
Add ½ teaspoon of harissa paste or cayenne pepper to the sauce for a bolder flavor profile.

Make It a Platter:
Instead of wraps, serve everything deconstructed: beef, sauce, and toppings on a platter with pita triangles for dipping.

Q&A

Q: Can I make the roasted red pepper sauce ahead of time?
Yes. You can prepare the sauce up to 3 days in advance and store it in an airtight container in the fridge. Stir well before using—it may thicken slightly as it chills.

Q: Can I use a different meat instead of beef?
Absolutely. These wraps work great with ground lamb, turkey, or chicken. Each one adds a different twist, but the seasonings complement them all.

Q: How do I keep the pita from tearing when wrapping?
Warm the pita slightly before assembling. This makes it flexible and less likely to crack. You can also double-layer it for extra sturdiness if using thin pita.

Q4: Can I make this recipe gluten-free?
Yes. Use gluten-free wraps or romaine lettuce leaves instead of traditional pita bread.

Q: What can I serve with these wraps?
They pair perfectly with Greek salad, roasted potatoes, or a small side of hummus or tzatziki for dipping.

Q: Can I meal prep these wraps?
Definitely. Store the cooked beef and sauce separately in the fridge for up to 4 days. Reheat the beef before assembling to keep the pita soft and fresh.

Nutrition

(Per wrap, without feta topping)

Calories: ~410 kcal

Protein: 25 g

Carbohydrates: 28 g

Fat: 22 g

Fiber: 3 g

Sugar: 5 g

Sodium: 510 mg

Adding feta increases calories by around 40–50 per serving.

Conclusion

These Mediterranean Greek Beef Wraps with Roasted Red Pepper Sauce are a simple way to bring bold, fresh flavors to your table. The seasoned beef is hearty and satisfying, while the roasted red pepper sauce adds a creamy, smoky tang that ties everything together. Wrapped in warm pita with crisp veggies, it’s a complete meal that feels light yet filling.

This recipe works well for quick weeknight dinners, packed lunches, or casual gatherings. It’s versatile enough to customize—try it with chicken, add feta, or serve as a bowl. Either way, you get a Mediterranean-inspired dish that’s as balanced as it is flavorful.