How to Make a Pita Wrap
Wraps make great snacks or, combined with salad, a satisfying meal. If you’re trying to capture that great taste in a pita wrap you remember from a trip to Greece or a great Greek restaurant, it’s the spice sumac.
Cherry red sumac is used extensively throughout the Middle East, especially in Turkey, Syria and Lebanon, either plain or mixed with thyme leaves and sesame seeds (Zatar) as a tabletop condiment. Before the arrival of lemons in Europe, the ancient Romans used sumac for its sour flavor. In the Mediterranean region today, sumac is used as a tabletop condiment or added during cooking to lend a pleasant, fruity sourness and soft cherry color to sauces, poultry, fish, and Turkish salads. The flavor is on the order of lemon juice or vinegar but milder and less acidic. Because of the moistness of the fresh, whole sumac berries, a small amount of salt is added during processing to facilitate grinding. From Syria.
- Lightly brush the bread with oil on both sides and cook slowly in a heavy skillet until soft and browned.
- If using leftovers, heat them in the skillet as well, with almost no oil (cook dry if possible).
- Place the pita on a napkin.
- Add a good amount the filling down the center: souvlakia, thin slices of cooked chicken, pork, or beef, and sprinkle with powdered sumac. Alternatively use sweet paprika. It gives a different flavor (sumac has a sour lemony taste) but just as good.
- Add thin slices of tomato and onion, and a tablespoon or two of tzatziki. Don’t skimp.
- Using the napkin as a guide, roll the pita into a cone shape.
Use flat pita bread and not pocket bread, which is too thick for making good wraps.
Don’t skimp on the filling. The bread should be a container, not the main event.
Greeks traditionally add french fries to their pita wraps, so if you have leftover french fries, heat them in the microwave and add them.
What You Need:
Sumac or sweet paprika
Tomato, thinly sliced, slices cut in half
Onion, very thinly sliced
Tzatziki - A flavorful, versatile Greek cucumber sauce that often accompanies gyro:
In a mixing bowl, blend
1 cup strained, whole fat, plain yogurt (if you cannot find strained yogurt, you can strain regular yogurt on your own, starting with 3 cups unstrained yogurt),
1 medium cucumber very finely grated and dehydrated by putting in strainer and pressing with paper towel
2 garlic cloves very finely grated,
1/4 tsp onion powder,
1 tbsp Greek olive oil, and
5 drops of lemon juice.
Blend until the sauce is as smooth as can be.
Best served right after it’s mixed, prepared from cold ingredients. It’s meant to be a dip for keftethes or sauce for stuffed pitas. It holds in the fridge for a week or so.