Ground Beef Pita Wrap
A 10-minute ground beef pita wrap that layers seasoned beef, fresh vegetables, and tangy garlic sauce for a light, Middle Eastern-inspired meal that comes together on a griddle.
A 10-minute ground beef pita wrap that layers seasoned beef, fresh vegetables, and tangy garlic sauce for a light, Middle Eastern-inspired meal that comes together on a griddle.
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Take the ground beef and spread it in a thin, even layer over the surface of each pita bread.
Season the beef generously with your favorite spice rub.
Place the pitas meat-side down on a hot griddle or flat-top pan. Cook for about 2-3 minutes, until the beef is fully cooked through.
Remove the cooked pitas from the griddle. Top the beef with sliced tomatoes, sliced pickles, and chopped fresh parsley.
Drizzle with pomegranate molasses or BBQ sauce, if using.
Roll the pita up tightly into a wrap.
Place the rolled wrap back on the hot griddle for a moment to toast the outside until crispy.
Serve immediately, with a side of garlic sauce (toum) for dipping or spreading, if desired.
Store cooked seasoned beef in an airtight container in the refrigerator for up to 3 days; reheat gently on the griddle or in a skillet before serving.
griddle or flat skillet
Assemble wraps just before serving to keep pita bread soft and toppings fresh. You can season and cook the beef ahead, then reheat gently on the griddle before assembling.
Cumin, sumac, paprika, garlic powder, and oregano are traditional choices. Use about 1–2 teaspoons total for 1/2 lb beef, adjusting to taste.
Yes. Ground lamb is a traditional substitute and pairs beautifully with the same toppings and garlic sauce.
Warm the pita on the griddle for 30 seconds on each side before spreading beef. Spread the beef evenly in a thin layer and avoid overstuffing.
Lemon juice or lime juice provides acidity; use about 1 teaspoon. Alternatively, omit it if unavailable.
