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  • Writer's pictureSophie Zuckerman

Veggie Pita Wrap

We all love a good Mediterranean moment - with some hearty roasted vegetables, fresh flavors, and the zing of Greek yogurt, what's not to love?

If you feel like you're missing the meat, you can always add in shredded or sliced meat from a supermarket rotisserie chicken to make this super easy!


  • 1/2 lbs of Brussels sprouts, cut in half and ends removed

  • 1/2 of one red onion, cut into wedges

  • 4 cloves of garlic, minced

  • 2 tablespoons plus 1 teaspoon of extra virgin olive oil, divided

  • A lemon, for the fresh juice

  • 2 pieces of pita bread, you can heat them up over an open flame if you have a gas range. Use tongs so you don't cook your fingers!

  • 1/4 cup of plain Greek yogurt

  • 1 teaspoon of red pepper flakes for heat, optional

  • 2 tablespoons of freshly chopped parsley

  • Salt & pepper


  1. Preheat the oven to 425 degrees.

  2. In a medium-sized bowl combine the garlic, Brussels sprouts, and the red onion with a large pinch of salt and pepper. Drizzle 2 Tbsp of extra virgin olive oil and mix to combine everything. Roast on a lined sheet pan until the sprouts and onions are tender and a little charred on the ends, about 30 minutes. Squeeze the juice of half of a fresh lemon over the veggies and mix to combine. Once done set aside to cool.

  3. Lather the Greek yogurt onto the pita bread and drizzle 1 tsp of olive oil over it. Add pepper flakes if you like a little heat. Top with the veggies and some freshly chopped parsley. A super easy and nutritious lunch or dinner is ready!

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