If you like dinners that feel put-together but don’t ask much of you, these Greek Style Beef Wraps fit right in. They rely on a few straightforward components you can prep in short bursts: seasoned beef, a quick tzatziki, and crisp salad tucked into warm wraps. Nothing fussy, nothing slow, but the result still tastes like you planned ahead.
I started making these on nights when I wanted something fresher than takeout but didn’t want to manage a sink full of pots and pans. Everything happens in two bowls and one pan. The tzatziki uses basic Greek-style yoghurt and cucumber, and the rest is just chopping and a fast stove-top cook on the beef mince. If you can grate, stir, and brown meat, you’re covered.
These wraps are also very flexible. You can prep the tzatziki and chopped veg earlier in the day, then just cook the beef and warm the wraps when everyone’s ready to eat. Leftover tzatziki becomes an easy snack with veggie sticks or pita. The seasoning is mild and adjustable, so you can keep it kid-friendly or bump up the flavour with extra herbs and salt if your crowd prefers stronger tastes.
If you’re trying to streamline weeknights, this recipe gives you a complete meal in about 40 minutes, with pieces you can reuse the next day. Simple ingredients, clear steps, and a satisfying wrap you can hold in one hand while you get on with everything else.
Make Greek Style Beef Wraps
Your Ingredient List
- 1 cucumber, divided (half for tzatziki, half for salad)
- 1/2 clove garlic, peeled
- 1 tub Greek-style yoghurt
- Olive oil
- 2 tomatoes
- 1 red onion
- 1 head gem lettuce
- 1/2 bunch parsley
- 1 block feta cheese
- 1 packet beef mince
- 2 sachets Greek spice blend
- 1 packet classic wraps
- Salt and black pepper, to taste
Technique-Focused Instructions
- Make the tzatziki base. Grate half of the cucumber into a bowl or onto a clean cloth. Squeeze it firmly over the sink or over another bowl to remove as much liquid as you can – the cucumber should feel almost dry and clump together. This step keeps the tzatziki from turning watery.
- Finish the tzatziki. Finely crush or grate the garlic. In a medium bowl, mix the squeezed cucumber, garlic, Greek-style yoghurt and about 1 tablespoon olive oil. Season with a pinch of salt and pepper, then stir until smooth and creamy. Taste and adjust seasoning. Set aside so the flavours can blend while you prep everything else.
- Soften the bite of the onion (optional but helpful). Finely slice the red onion. Place about 1/4 of the sliced onion into a bowl of iced water and let it soak for around 5 minutes. Drain well and set aside. This step makes the onion milder and crisper. If you don’t want any raw onion in the wraps, skip this soak and plan to cook all the onion in the pan later.
- Prep the vegetables and herbs. While the onion is soaking, finely dice the remaining cucumber and the tomatoes. Roughly chop the gem lettuce into bite-size pieces so it’s easy to wrap. Finely chop the parsley leaves and discard tough stems. Crumble the feta into small pieces. Keep each ingredient in its own small pile or bowl for fast assembly later.
- Cook the beef and onions. Heat a light drizzle of olive oil in a medium frying pan over medium-high heat. Add the remaining sliced red onion and the beef mince. Cook for about 5 minutes, breaking the mince up with a wooden spoon, until the onion has softened and the beef is no longer pink. You’re aiming for small, evenly browned pieces, not large clumps.
- Add the Greek seasoning. Sprinkle in the Greek spice blend and stir well so it coats the beef and onion evenly. Cook for another 1–2 minutes, just until the spices smell fragrant and the meat looks well seasoned. Taste and add a pinch of salt and pepper if needed. Turn the heat to low to keep it warm or switch off and cover if everything else is ready.
- Warm the wraps. Place the classic wraps on a plate and microwave them in short bursts (about 10–20 seconds) until just warmed and flexible, or heat them briefly in a sandwich press. Warm wraps are less likely to tear and roll more easily, so don’t skip this quick step.
- Assemble the wraps. Lay a warm wrap flat. Spread a generous spoonful of tzatziki down the center, leaving space at the edges. Add a layer of beef mince, then top with gem lettuce, diced cucumber, tomato, and crumbled feta. Add some of the soaked raw onion if using, and finish with a sprinkle of chopped parsley.
- Roll and serve. Fold the sides of the wrap slightly over the filling, then roll from the bottom up, keeping the filling snug as you go. The wrap should feel firm but not overstuffed. Serve immediately while the wraps are warm and the salad is crisp.
Thick, Non-Watery Tzatziki
Tzatziki can go thin and runny quickly if you skip a few key steps. First, always salt and squeeze the grated cucumber thoroughly; you should see a surprising amount of liquid come out. The cucumber should look almost dry. Second, use full-fat Greek-style yoghurt, not a runnier yoghurt, because the thicker base naturally holds its shape. If the sauce still looks loose, stir in a spoonful of extra yoghurt or let it rest in the fridge for 10–15 minutes; it will firm up slightly as it chills. Keep the olive oil modest — just enough for flavour and shine, not so much that it loosens the mixture.
Taming Harsh Raw Onion
Raw red onion adds crunch and flavour but can be too sharp, especially for kids. A quick soak in iced water pulls out some of that harshness while keeping the onion crisp. Slice it as thinly as you can so it blends into each bite instead of dominating. After soaking, drain and pat dry so it doesn’t water down the wrap. If your family is very sensitive to onion, cook all of it with the beef instead. You’ll still get onion flavour, but it will be softer and sweeter, and the wraps will be easier for picky eaters to enjoy.
Browning the Beef Right
Good flavour in these wraps comes from properly browned beef, not grey, steamy mince. Start with a hot pan and don’t crowd it more than a single even layer. As the beef hits the pan, use a spoon to break it into small pieces, then let it sit for a minute before stirring so it can sear. You’re looking for brown edges, not just cooked-through meat. Add the Greek spice blend once the beef has lost its pink colour so the spices don’t burn. If a lot of fat collects in the pan, you can spoon a bit off before seasoning to keep the wrap filling from feeling greasy.
Easy Feta and Herb Swaps
If you’re short on feta or parsley, you don’t need to change the whole plan. Crumbled goat cheese, ricotta salata, or even a firm, salty crumbly cheese will work in place of feta. The key is a salty, tangy element to balance the creamy tzatziki. For herbs, parsley can be swapped with coriander, dill, or a mix of soft herbs you already have. If you only have dried herbs, stir a small pinch into the beef or tzatziki rather than sprinkling on top; dried herbs taste better once they’ve had heat or moisture to wake them up.
How to Wrap Without Tearing
A wrap that falls apart is usually a sign of cold or overfilled flatbreads. Always warm the wraps first so they bend instead of cracking. When you fill, keep everything in a line slightly off-center and leave space at the bottom and sides. Start by folding the bottom up over the filling, then fold in the sides, and finally roll tightly from the bottom upward. If the wrap feels hard to roll, you’ve probably added too much filling; remove a little and try again. For extra security, you can wrap the finished roll in baking paper or foil to hold its shape, which is especially useful for lunchboxes or on-the-go eating.
Greek Style Beef Wraps
Equipment
- Mixing bowl
- Grater
- Medium frying pan
- wooden spoon
- Microwave or sandwich press
Ingredients
For the Tzatziki:
- 1/2 cucumber grated, squeeze out excess liquid
- 1/2 clove garlic peeled and crushed
- 1 tub Greek-style yoghurt
- 1 tbsp olive oil
- pinch salt to taste
- pinch black pepper to taste
For the Wrap Filling:
- 1/2 cucumber remaining half, diced
- 2 tomato finely diced
- 1 red onion finely sliced; quarter may be soaked in iced water for 5 minutes if desired
- 1 head Gem lettuce roughly chopped
- 1/2 bunch parsley leaves finely chopped
- 1 block fetta cheese crumbled
- 1 packet beef mince about 400–500g
- 2 sachets Greek spice blend
- olive oil drizzle for cooking
- 1 packet classic wraps warmed before assembling
Instructions
Make the tzatziki
- Grate half the cucumber and press out as much moisture as you can using your hands or a clean cloth. Smash the half clove of garlic and combine it with the grated cucumber, Greek-style yoghurt and 1 tablespoon of olive oil in a medium bowl. Season with a pinch of salt and black pepper, stir thoroughly, then set the mixture aside to let the flavors meld.
Prepare the vegetables
- Slice the red onion thinly. If you prefer milder raw onion, place a quarter of the sliced onion in iced water for about 5 minutes, then drain. Dice the remaining cucumber, finely chop the tomatoes, roughly chop the gem lettuce and finely chop the parsley. Crumble the fetta cheese and set all components aside for assembly.
Cook the beef
- Heat a drizzle of olive oil in a medium frying pan over medium-high heat. Add the remaining sliced onion and the beef mince, breaking the meat up with a wooden spoon. Cook for about 5 minutes until the onion has softened and the mince is browned.
- Stir in the Greek spice blend and continue to cook for 1–2 minutes until the spices become fragrant. Taste and adjust with a pinch of salt and pepper if needed, then remove from the heat.
Warm the wraps
- Place the classic wraps on a plate and heat them briefly in the microwave or warm them in a sandwich press just until pliable and warmed through.
Assemble the wraps
- Spread a generous spoonful of tzatziki over each warmed wrap. Top with a portion of the cooked beef mince, chopped gem lettuce, diced cucumber, tomato and crumbled fetta. Add the soaked raw onion if using, sprinkle with chopped parsley, then roll the wrap tightly and serve.