My cookbook is here! 
These Lebanese beef wraps will become a go-to weeknight meal. Overall they are so simple to make and really delicious!
When weeknight dinners demand maximum flavor with minimal effort, these crispy Lebanese beef wraps deliver every single time. The secret lies in opening up soft pita breads into thin rounds and spreading a savory ground beef mixture straight to the edges.
Packed with minced onion, garlic, fresh parsley, and a drizzle of olive oil, the beef cooks quickly right on the bread. As it hits a hot skillet or oven, the fat renders into the pita, transforming the exterior into an addictively crunchy, golden crust while keeping the filling juicy and aromatic.
To cut through the rich meat, a bright and crunchy tomato salad provides the ultimate fresh contrast. Juicy cherry tomatoes, sharp red onion, fresh parsley, and tangy chopped pickles come together in a simple whisk of olive oil and red wine vinegar.
Everything comes together with a cool, velvety dill yogurt sauce drizzled over top. Thick Greek yogurt is thinned slightly with a splash of milk and whisked with fresh lemon juice, olive oil, vibrant fresh dill, and a dash of dried mint for that classic herbs and citrus lift.
If you like this recipe, you will also love my Ground Beef Tortilla Roll Ups or my Quick Crunchy Baked Chipotle Beef Tacos.
Thank you for stopping by Hungry Happens! If you create this recipe or any other, we would greatly appreciate you taking the time to comment and rate the dish! Now LOVE YOUR LIFE!
Crispy Lebanese Beef Wraps
Equipment
- panini press
- 2 large mixing bowls
Ingredients
Salad:
Dill Yogurt Sauce:
- 1 cup (200 g) Greek yogurt
- 1 medium lemon, juiced
- 1 tbs olive oil
- 1/2 tsp garlic powder
- 1 tsp dried mint
- salt, to taste
- 2 tbs milk
- 1/3 cup (15 g) fresh dill, chopped
Beef:
- 1 lb (0.45 kg) ground beef
- 1/2 small onion, fine chop
- 1 large clove garlic, minced
- 1 tbs olive oil
- 3 tbs parsley , chopped
- 1 tsp salt
- 3/4 tsp each garlic powder + onion powder
- 1/2 tsp paprika
- pepper, to taste
- 4 pita pockets
Instructions
Salad:
- In a large bowl, toss together the tomatoes, red onion, pickles, parsley, olive oil, vinegar and salt until coated. Set aside for at least half an hour but preferably 1 hour.
Dill Yogurt Sauce:
- In a small bowl, whisk together the yogurt, lemon juice, olive oil, garlic powder, mint, salt, milk and dill until smooth. Taste and adjust if needed. Set sauce aside in the fridge.
Beef:
- In another large bowl, add in the ground beef, onion, garlic, olive oil, parsley, salt, garlic powder, onion powder, paprika, pepper and mix together with your hands until combined. Divide the meat mixture into 4 equal portions. Using kitchen shears, cut open all of the pitas so that you have 2 round in tact round circles. Place the meat mixture on one of the pita circles and use a fork to flatten it out evenly. Cover with the other half of the pita. Drizzle your panini maker with olive oil and place the meat stuffed pita onto the hot panini press. Brush the top with olive oil and close the panini press for about 4 minutes. Repeat with the rest of the pitas and meat. Top with the salad and the yogurt sauce and enjoy!
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use a shallot instead of a red onion.Â