Description
Savory pita pockets filled with seasoned ground beef, sautéed mushrooms, melted cheese, and crisp veggies, served with cool homemade tzatziki sauce.
Ingredients
Units
Scale
- 1 lb ground beef
- 8 oz cremini mushrooms, sliced
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 4 whole wheat pita pockets
- 1 cup shredded mozzarella or cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup shredded lettuce or baby spinach
- For Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice
- Salt and pepper, to taste
Instructions
- Prepare the tzatziki: in a bowl, stir together Greek yogurt, drained cucumber, dill, lemon juice, salt, and pepper. Chill while you cook.
- Heat a skillet over medium and add the onions; sauté until soft, about 3–4 minutes.
- Add garlic and mushrooms; cook until mushrooms are browned and moisture evaporates, about 5–6 minutes.
- Add ground beef, oregano, and cumin; cook, breaking up meat, until browned and cooked through, about 5–7 minutes. Season with salt and pepper.
- Warm pita pockets briefly in oven or toaster until pliable.
- Open pitas and layer in each: a portion of beef–mushroom mixture, a sprinkle of shredded cheese to melt slightly, then tomatoes and lettuce/spinach.
- Top with a dollop of chilled tzatziki sauce, fold or close pocket, and serve immediately.
Notes
- You can swap mushrooms for bell peppers or zucchini if preferred.
- To make it lighter, use lean ground turkey or chicken.
- Pitas can be toasted inside for extra crunch.
- Make tzatziki ahead; it stays fresh up to 3 days refrigerated.
Nutrition
- Serving Size: 1 pita pocket
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg