Food Recipes

Summer Steak Souvlaki Wrap

June 25, 2017

When I was young, my Mom worked at a Greek restaurant in Montreal. I have great memories of this restaurant from playing with the fountain soda machine to seeing the butcher in the basement prep the freshest of meats. Years later, my Mom always made some of the best Souvlaki I’ve had. She clearly learned a thing or two from working at the authentic Greek restaurant.

As part of my most recent meal plan, I tried to follow in my Mom’s footsteps and create a delicious and healthy summer steak Souvlaki wrap.

Summer Steak Souvlaki Wrap

Yield: 2

Summer Steak Souvlaki Wrap


  • 1 large tenderloin steak
  • 1 bell pepper sliced
  • 1/2 red onion sliced
  • 3 tbsp olive oil
  • 2 tbsp dried oregano
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh grated garlic
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • 1 tsp dried dill
  • 2 large whole wheat pitas
  • 1 cup shredded lettuce
  • 1 tomato sliced
  • 2 tbsp chopped or shredded feta cheese
  • Prepared tzatziki sauce (or make your own from scratch)
  • 2 rectangles of wax paper


  1. Combine 2 tbsp of the olive oil, oregano, lemon, fresh garlic, garlic powder, onion powder, garlic salt, black pepper and dried dill in a container with a lid. This will make up the marinade for the steak.
  2. Add the tenderloin steak to the marinade, cover, shake thoroughly and let steak sit in the fridge for 1 - 2 hours.
  3. Heat a skillet on medium-high heat and add remaining tbsp of olive oil. Let olive oil get hot, but don't let it smoke.
  4. Sear tenderloin in olive oil - approximately 4 minutes on each side or until brown.
  5. Reduce heat to medium-low.
  6. Add the sliced bell pepper to the pan.
  7. Add half the sliced red onion to the pan.
  8. Add the marinade to the pain.
  9. Allow the steak, onions and peppers to cook while flipping steak and stirring the vegetables so they don't brown.
  10. While this finishes cooking, prepare your lettuce, tomatoes, feta and other fixings for the pita wrap.
  11. Additionally, you can brush pitas on both sides with olive oil and sprinkle garlic powder and dried oregano. Let these warm on low in a large pan, flipping occasionally.
  12. When the steak is done, remove it from the pan and let it sit for 5 minutes before slicing against the grain.
  13. Take one sheet of wax paper, and place in the palm of your hand. Place pita on wax paper in your hand.
  14. Scoop a generous tablespoon of tzatziki onto the pita and spread it evenly across the pita surface.
  15. Add steak, peppers, cooked and fresh onions, tomatoes, feta cheese and lettuce.
  16. Fold the pita and use the wax paper to secure it together by folding the wax paper on the bottom into a twist.
  17. Add a small amount of tzatziki on top and serve with parmesan crusted potatoes.
  18. ENJOY!

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