10-minute vegetarian greek salad wraps recipe! Simple greek salad, white beans, and garlic yogurt wrapped in a pita. These greek pita wraps are the perfect no-cook meal!
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How about a no-cook, 10-minute meal for your summer weeknight? These greek salad wraps are perfect for you!
These come together super fast and are sure to be a hit with everyone in your family. Easy to customize, easy to double or triple so you have some for lunches. And soooo tasty. Heck yes.
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A no cook vegetarian meal
If you're vegetarian, or just looking for some meatless Monday options, this is a great back pocket recipe to have! These Greek pita wraps are fresh and healthy, but filling and satisfying.
Best part? You don't have to cook and they only take 10-minutes to make! Huzzah!
This recipe came to us when we realized that we love greek salads for dinner, but always scoop up the salad with pita flat bread. So, we decided to skip that step and just stuff the salad into the pita. And greek salad wraps were born!
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Make the garlic yogurt
This garlic yogurt is super easy to make and packs a ton of flavor! (Detailed instructions and ingredients are in the recipe card below!)
- Mix together some greek yogurt, garlic, and lemon juice in a small bowl.
- Set aside and let those flavors marry while you prepare the salad. That's it!
If you'd like, you can use homemade tzatziki or store bought tzatziki too! Or for a dairy free sauce option, switch out the yogurt for garlicky hummus.
Have you tried our 15-minute pinto bean taco lettuce wraps?
Make the greek salad
We add white beans to a classic veggie greek salad and toss it very simply with olive oil and lemon juice! (Detailed instructions and ingredients are in the recipe card below!)
- Combine the white beans, cucumber, kalamata olives, tomato, parsley, pine nuts, feta cheese, and red onion in a medium sized bowl and gently toss to combine.
- Stir in the cumin, olive oil, and 1 tablespoon lemon juice. Season with salt and pepper to taste.
You can omit ingredients that you aren't fond of and customize the salad to your liking. Make the salad vegan by trying vegan feta or leaving it out. You can also sub in black olives for the kalamatas if you'd like more of a mild salad.
These 10 minute buffalo chickpea wraps are perfect for easy lunches!
Storing and freezing
The greek salad will keep in the refrigerator for a couple of days! If you're storing leftovers or prepping for lunches, keep the salad separate from the pita and the garlic yogurt until ready to eat.
Freezing is not recommended, as the ingredients will get soggy.
Have you tried our 5-minute chickpea salad sandwiches?
Recipe
Greek salad wraps with white beans and garlic yogurt
Ingredients
FOR THE GARLIC YOGURT
- ½ cup plain greek yogurt
- ½ teaspoon minced garlic
- 1 tablespoon freshly squeezed lemon juice
FOR THE GREEK SALAD
- 1 14.5 oz can white beans, drained and rinsed
- 1 cup chopped cucumber
- ½ cup sliced kalamata olives
- ½ cup halved cherry tomatoes
- 1 ½ tablespoon chopped fresh parsley
- ¼ cup pine nuts
- ½ cup crumbled feta cheese
- ¼ cup minced red onion
- 1 teaspoon ground cumin
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- salt and pepper
- 3 pita flatbreads
Instructions
FOR THE GARLIC YOGURT
- Combine the yogurt, garlic, and 1 tablespoon of lemon juice in a small bowl and set aside.
FOR THE GREEK SALAD
- Combine the white beans, cucumber, kalamata olives, tomato, parsley, pine nuts, feta cheese, and red onion in a medium sized bowl and gently toss to combine.
- Stir in the cumin, olive oil, and 1 tablespoon lemon juice. Season with salt and pepper to taste.
MAKE THE WRAPS
- Spread ⅓ of the garlic yogurt evenly over a pita flat bread. Spoon ⅓ of the salad mixture in a line down the center of the flat bread and fold the sides up to make a wrap. Repeat with the remaining ingredients to make 3 wraps.
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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Pamella
Loved this! It is tart and mildly salty, just what my taste buds were craving. I didn't have pine nuts or pita bread, so I subbed walnuts and low carb tortilla wraps. It was perfect! Thank you for sharing.
Melissa
Great for work lunches.
Ursala
I just made this recipe tonight and both my wife and I loved it. It was very delicious and full of flavor and so easy to make. I even Ended up omitting the pine nuts and parsley and it still turned out amazing. We have decided it is a must have again
Trish Bozeman
I'm so glad you liked it! Can I give it a 5 star rating for you?
Vonnie
We love to make these. The recipe is so easy and absolutely delicious!
Jessica
Delicious! Thank you!