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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 425°F.

• STEP 2

  Wash and dry the fresh produce.

  • ½ lemon
  • 1 green bell pepper
  • ½ English cucumber

• STEP 3

  Juice lemon into a small bowl. Add yogurt and spices; whisk to combine the yogurt sauce and set aside.

  • ⅓ cup plain Greek yogurt
  • ¼ tsp garlic powder
  • ¼ tsp oregano, dried
  • ¼ tsp salt
  • 1 pinch crushed red pepper

• STEP 4

  Trim, seed, and slice bell pepper lengthwise into thin strips. Place in a medium bowl.

• STEP 5

  Pat steak dry with paper towels and slice crosswise into thin strips. Add to the bowl with the bell peppers along with oil and spices; toss to combine.

  • ¾ lb striploin (New York strip) steak
  • 1 tsp extra virgin olive oil
  • ½ tsp oregano, dried
  • ½ tsp salt
  • ⅛ tsp black pepper

• STEP 6

  Preheat a skillet over medium-high heat.

• STEP 7

  Once the skillet is hot, add peppers and steak. Cook, stirring occasionally, until peppers are soft and steak is cooked through, 4-5 minutes. Remove from heat.

  • 1 tsp extra virgin olive oil

• STEP 8

  Meanwhile, using a clean cutting board, peel, halve, and slice onion crosswise into thin half-moons.

  • ½ medium red onion

• STEP 9

  Trim and slice cucumber crosswise into thin rounds.

• STEP 10

  Arrange pitas on a baking sheet pan. Place in the oven and bake, flipping halfway through, until warmed through, 4-5 minutes. Remove from oven.

  • 2 whole grain pitas

• STEP 11

  To assemble, divide steak, peppers, onion, and cucumber between pitas. To make wraps easier to eat, place each pita on a square of parchment paper. Use the paper to tightly roll and secure each wrap. Otherwise, eat as is and get a little messy! Drizzle with yogurt sauce and enjoy!