This vegetarian Middle Eastern pita wrap takes a classic Lebanese salad, some hummus, and yogurt sauce wrapped in pita to create a delicious vegetarian meal.
In this Post: Everything you need for Vegetarian Middle Eastern Pita Wrap
Lemon, garlic, and olive oil runs through my veins, so it probably comes as no surprise when I tell you I could eat Middle Eastern food every day of my life. We eat a lot of Lebanese food for dinner in our house, but I like to include it in my meal plans for lunch as well. As much as I love protein, sometimes I want a vegetarian dish to keep things simple. Today’s Vegetarian Middle Eastern Pita Wrap is inspired by a local pita shop famous for their gyros and delicious toppings bar offering cucumber sauce, baba ganoush, feta cheese, and more. But I figure, why not enjoy a similar dish from the comfort of home!
- Pita: A flat bread that is frequently used for wraps and sandwiches.
- Hummus: A delicious middle eastern dip made with chickpeas, tahini, olive oil, and pine nuts. It can also be flavored with garlic and other spices.
- Tomatoes: Juicy, acidic, and slightly sweet, tomatoes pair great with cucumber in the simple salad.
- Cucumber: Used in the salad and the yogurt sauce, it adds fresh somewhat sweet flavor.
- Za’atar: A popular spice used in many Middle Eastern cuisines.
- Olive oil: Heart healthy oil that helps to dress the cucumber and tomato salad.
- Lemon juice: Adds bright, citrusy flavor to the salad and yogurt sauce.
- Yogurt: To make the creamy, tangy sauce, make sure you use only plain yogurt or the flavor will be off. You can use regular or Greek yogurt.
- Dried mint: I typically only use dried mint in my yogurt sauce, as it has a different flavor profile than fresh mint.
- Garlic: Adds a nutty, pungent taste to the yogurt sauce and the pita wrap.
How to Make Vegetarian Middle Eastern Pita Wrap
Start your vegetarian Middle Eastern pita wrap by preparing your vegetables by dicing your tomatoes and cucumber.
Then make your cucumber yogurt sauce by taking half of the cucumber and mixing it with the plain yogurt.
Then add the dried mint and lemon juice to the bowl.
Finish by using a microplane to grate the garlic clove into the sauce.
Stir until fully combined, and then chill in the fridge.
Then take the other half of the cucumber and toss it with the tomatoes, drizzled with some olive oil.
Sprinkle the salad with the za’atar and some salt and pepper.
Then add in the rest of the lemon juice and toss until evenly coated.
Then take your pita bread and spread it with some hummus.
Top the hummus with some of the cucumber yogurt sauce (laban).
Finish the pita off with the tossed vegetable salad before wrapping it all up.
Serve and enjoy your vegetable Middle Eastern pita wrap!
Switch It Up
- Add more veggies. The simple tomato and cucumber salad would be delicious with red onion or bell peppers added in as well.
- Throw in some cheese. Some crumbled feta cheese would taste great with the rest of the ingredients, and add an extra zing.
Frequently Asked Questions:
What is pita bread traditionally eaten with?
Are you supposed to toast pita bread?
When using it to make a wrap (like this recipe) it should not be toasted. However you can toast it if you want to dip it or use it in an appetizer.
Is Greek pita bread vegan?
Yes, most pita bread is made of just flour, yeast, and some salt, so totally vegan and vegetarian friendly.
More Vegetarian Dishes
- M’Juddarah (Lentils, Rice, and Caramelized Onions)
- Wheat Berry Salad with Feta
- Lemony Lentil Soup with Spinach
- Lebanese Eggplant and Chicpea Stew
- Slow Cooker Vegetarian Chili
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
For an easy, quick lunch or dinner, my Vegetarian Middle Eastern Pita Wrap comes together in under 10 minutes and will be sure to satisfy.
No fork required.
Vegetarian Middle Eastern Pita Wrap
- Lay pita flat and spread hummus along the middle leaving space at the edges.
- In a small bowl, combine diced tomato with half of the cucumber (1/4 cup), za’tar, olive oil, half of the lemon juice (1 tablespooon) and salt/pepper to taste; spread on top of hummus in the pita.
- To create cucumber yogurt sauce, combine remaining 1/4 cup cucumber, yogurt, dried mint, garlic and remaining 1 tablespoon of lemon juice in a small bowl. Season with salt/pepper to taste then drizzle on top of the tomato salad.
- Roll pita into a wrap and slice in half to serve.