Pita Bread Gyros

These Pita Bread Gyros feature a creamy, refreshing dressing with cucumber and tomato, coated in a blend of mayonnaise, sour cream, and ranch dressing. The ground meat filling in these Greek-style sandwiches is sweet and tangy.

Table of Contents

• Why I love this recipe
• Expert tips
• Process shots for Gyro Pita Sandwich
• You may also enjoy

Why I love this recipe

Don’t be scared off by the sauerkraut. It adds great flavor and moistness to the meat, but you could also leave it out if you prefer.

Need something to go with it? Try this Potato Salad for Two or this Red Velvet Cake for Two. Use the rest of your pitas when you make these Italian Pita Pockets for Two.

Expert tips

This is a super easy and quick dinner or lunch for two, ready in just 20 minutes. You can also use ground turkey or chicken.

Store leftover meat mixture separately from pita breads in airtight containers in the fridge for 4-5 days.

Process shots for Gyro Pita Sandwich

You may also enjoy

• Italian Pita Bread Sandwiches
• Reuben Club Sandwich
• Tuscan Chicken Sandwich
• Fried Shrimp Sandwiches

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Greek Gyros Pita Recipe

Zona House

Greek Gyros Pita Recipe are a delicious and easy-to-make meal, featuring a creamy and refreshing dressing made with cucumber, tomato, mayonnaise, sour cream, and ranch dressing. The savory ground meat filling in these Greek-style sandwiches offers a perfect balance of sweet and tangy flavors. Perfect for a quick weeknight dinner or a simple lunch for two, these pitas come together in just 20 minutes. Feel free to get creative with the protein – ground turkey or chicken work wonderfully as substitutes for the beef!

4.50 from 12 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Chicken-Poultry

Cuisine American

Servings 4

Calories 337 kcal

Equipment

• Saute Pan with Lid, Nonstick Pan, 5 Quart
• 3.5 Cup Round storage containers

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Ingredients

1x2x3x

US CustomaryMetric

• ▢ ½ pound ground beef (or ground turkey, ground chicken)
• ▢ ¼ cup sauerkraut (optional)
• ▢ ½ small onion
• ▢ ½ small tomato
• ▢ ½ small cucumber
• ▢ 1 Tablespoon brown sugar
• ▢ ¼ teaspoon salt
• ▢ ⅓ cup sour cream
• ▢ 1 ½ Tablespoons mayonnaise
• ▢ 1 Tablespoon prepared Ranch salad dressing
• ▢ 2 pita breads (6 inch size)
• ▢ Shredded lettuce or lettuce leaves

Instructions

 

• Rinse and drain the sauerkraut in a colander. Allow to drain until needed.
• Dice the onion, tomato, and cucumber.
• In a medium skillet, cook the meat, onion, sauerkraut, brown sugar and salt over medium heat until the meat is no longer pink.
• In a small bowl, combine the sour cream, mayonnaise and Ranch salad dressing.
• Stir in the tomato and cucumber.
• Cut each pita bread in half and gently open each half being careful not to tear the bread.
• Fill the pita halves with the lettuce, meat mixture, and sauce.

Video

Notes

 

Notes about ingredients and substitutions

• You can also use ground turkey or chicken.

Storage instructions

• Store leftover meat mixture separately from pita breads in airtight containers in the fridge for 4-5 days.

Nutrition

Serving: 1Calories: 337kcalCarbohydrates: 23gProtein: 13gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 55mgSodium: 468mgPotassium: 341mgFiber: 2gSugar: 5gVitamin A: 281IUVitamin C: 6mgCalcium: 70mgIron: 2mg

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Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

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