Steak Souvlaki Wrap

Why You’ll Love This Recipe

This wrap is packed with vibrant flavors from the herb-marinated steak, crisp vegetables, and tangy sauce. It’s easy to prepare and can be customized to your taste. The combination of juicy grilled steak and fresh toppings creates a perfect balance of hearty and refreshing. Plus, it’s portable and ideal for lunch, meal prep, or outdoor dining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 pounds sirloin steak, cut into strips
3 tablespoons olive oil
3 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
4 large pita breads
1 cup chopped tomatoes
1/2 red onion, thinly sliced
1 cup shredded lettuce
1/2 cup crumbled feta cheese

For the sauce:
1 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
1 small clove garlic, minced
1 tablespoon chopped fresh dill
Salt and pepper to taste

Directions

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
2. Add the steak strips to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat a grill pan or outdoor grill over medium-high heat.
4. Cook the marinated steak for 3–4 minutes per side, or until desired doneness. Remove from heat and let rest for a few minutes.
5. In a small bowl, combine Greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper to make the sauce.
6. Warm the pita breads slightly to make them pliable.
7. Assemble the wraps by layering steak, chopped tomatoes, red onion, shredded lettuce, and feta cheese in each pita.
8. Drizzle with the yogurt sauce and wrap tightly before serving.

Servings and timing

Servings: 4 wraps

Preparation time: 15 minutes (plus marinating time)
Cooking time: 8–10 minutes
Total time: Approximately 30–45 minutes (depending on marinating time)

Variations

Swap sirloin for ribeye or flank steak for different textures and flavors. Add sliced cucumbers or olives for extra Mediterranean flair. For a spicier kick, include a pinch of red pepper flakes in the marinade. You can also substitute grilled chicken or lamb for a different protein option. Whole wheat or gluten-free pita can be used depending on dietary needs.

Storage/Reheating

Store leftover steak separately in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through. Keep vegetables and sauce refrigerated separately and assemble fresh wraps when ready to eat to maintain texture and freshness.

FAQs

Can I prepare the steak ahead of time?

Yes, you can marinate the steak up to 4 hours in advance and cook it when ready to serve.

What cut of steak works best?

Sirloin, flank, or ribeye are excellent choices for tenderness and flavor.

Can I cook the steak in a skillet?

Yes, a cast-iron skillet works very well if you don’t have a grill.

How do I keep the wrap from falling apart?

Avoid overfilling and wrap tightly, folding the bottom up before rolling.

Is this recipe authentic Greek souvlaki?

It’s inspired by traditional flavors but adapted for a convenient wrap format.

Can I make this dairy-free?

Yes, use a dairy-free yogurt alternative and omit the feta cheese.

What sides pair well with this wrap?

Roasted potatoes, a simple Greek-style salad, or rice make great accompaniments.

How long should I marinate the steak?

At least 30 minutes, but up to 4 hours for more pronounced flavor.

Can I add fries inside the wrap?

Yes, adding crispy fries inside is a delicious variation.

Can I use store-bought tzatziki instead of homemade sauce?

Absolutely, store-bought tzatziki is a convenient substitute.

Conclusion

Steak Souvlaki Wrap is a bold and satisfying meal that combines tender marinated steak with fresh vegetables and creamy sauce. Easy to prepare and full of Mediterranean-inspired flavor, it’s a versatile recipe that works for busy weeknights or relaxed weekend gatherings.

Steak Souvlaki Wrap

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A Mediterranean-inspired wrap filled with tender marinated steak, crisp vegetables, and creamy yogurt dill sauce, all tucked into warm pita bread. Bold, fresh, and satisfying for lunch or dinner.

• Author: Laura
• Prep Time: 15 minutes (plus marinating time)
• Cook Time: 8–10 minutes
• Total Time: 30–45 minutes
• Yield: 4 wraps
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

• 1 1/2 pounds sirloin steak, cut into strips
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large pita breads
• 1 cup chopped tomatoes
• 1/2 red onion, thinly sliced
• 1 cup shredded lettuce
• 1/2 cup crumbled feta cheese
• For the Sauce:
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 small clove garlic, minced
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

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Instructions

1. Whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a bowl.
2. Add steak strips and toss to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).
3. Preheat grill pan or outdoor grill to medium-high heat.
4. Cook steak for 3–4 minutes per side until desired doneness. Remove and rest for a few minutes.
5. In a small bowl, mix Greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper.
6. Warm pita breads slightly until pliable.
7. Assemble wraps by layering steak, tomatoes, red onion, lettuce, and feta inside each pita.
8. Drizzle with yogurt sauce, wrap tightly, and serve.

Notes

• Marinate steak up to 4 hours for deeper flavor.
• Store steak, vegetables, and sauce separately for best freshness.
• Reheat steak gently in a skillet before assembling.
• Flank or ribeye steak can be substituted for sirloin.
• Whole wheat or gluten-free pita may be used as needed.

Nutrition

• Serving Size: 1 wrap
• Calories: 620 kcal
• Sugar: 4 g
• Sodium: 720 mg
• Fat: 34 g
• Saturated Fat: 9 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 4 g
• Protein: 38 g
• Cholesterol: 95 mg