Souvlaki Wraps Woolworths: Easy Greek Street Food

Souvlaki wraps are a beloved Greek street food: tender, marinated meat (often pork or chicken) wrapped in warm pita with tomato, onion, and creamy tzatziki. This recipe shows you how to build a delicious version using easy-to-find ingredients from Woolworths, whether you grab pre-marinated meat from the deli or start from scratch. It’s a quick, crowd-pleasing dinner that brings the flavors of a Greek taverna to your kitchen.

Ingredients

• 1 lb (450 g) pork shoulder or chicken breast, cut into 1-inch cubes
• 3 tbsp (45 ml) olive oil
• 2 tbsp (30 ml) lemon juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large pita breads (or flatbreads)
• 1 cup (240 g) tzatziki (store-bought or homemade)
• 1 large tomato, sliced
• 1/2 red onion, thinly sliced
• 1 cup (30 g) fresh lettuce or shredded cabbage
• Optional: crumbled feta, olives, hot sauce

Instructions

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add the meat cubes and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
2. Preheat a grill, grill pan, or large skillet over medium-high heat. Thread the meat onto skewers if using wooden ones (soak them in water for 30 minutes first to prevent burning).
3. Cook the skewers for 8–10 minutes, turning occasionally, until the meat is charred at the edges and cooked through. For pork or chicken, the safe minimum internal temperature is 165°F (74°C) as measured with a food thermometer (USDA FSIS). Remove from heat and let rest for 3 minutes.
4. While the meat rests, warm the pita breads in a dry skillet or in the microwave for 20–30 seconds.
5. Slide the meat off the skewers. Place a generous amount of meat in the center of each pita. Top with tzatziki, tomato, onion, lettuce, and any optional toppings.
6. Fold the bottom of the pita up over the filling, then fold in the sides and roll tightly. Serve immediately.

Tips

• If you buy pre-marinated souvlaki from Woolworths, skip the marinade step and save time—just cook as directed. Check the package for any added salt and adjust seasoning.
• For a more authentic flavor, use Greek pita (thicker and softer) rather than thin pocket pita. If you only have pocket pita, warm it and cut open one side to form a pocket.
• Don’t overcook the meat—it becomes dry. Use a meat thermometer to hit exactly 165°F (74°C) for chicken or pork.
• If using wooden skewers, soak them in water for at least 30 minutes to prevent them from catching fire on the grill.

Serving Suggestions

Serve the wraps with a side of Greek salad (tomato, cucumber, olives, feta), roasted potatoes, or a simple rice pilaf. Add a wedge of lemon for squeezing over the meat before wrapping. For a lighter meal, skip the pita and serve the souvlaki over a bed of greens with extra tzatziki as dressing.

Variations

• Chicken Souvlaki: Use chicken breast or thigh meat—thighs stay juicier. Cook to 165°F (74°C).
• Lamb Souvlaki: Substitute lamb leg or shoulder; cook to 145°F (63°C) with a 3-minute rest.
• Vegetarian: Replace meat with halloumi cheese or firm tofu (pressed and cubed). Marinate and grill for 4–5 minutes per side.
• Spicy: Add a pinch of cayenne or chili flakes to the marinade, or drizzle with hot sauce when assembling.

Storage and Reheating

Store leftover cooked meat separately from the pita and toppings in an airtight container in the fridge for up to 3 days. Reheat the meat in a skillet over medium heat for 3–4 minutes, or in the microwave for 1–2 minutes, until piping hot (165°F / 74°C). Warm the pita briefly in a dry pan or microwave. Assemble fresh to avoid soggy wraps.

Frequently Asked Questions

Can I use pork tenderloin instead of shoulder? Yes, tenderloin is leaner and cooks faster; just be careful not to overcook it. Cut into cubes and cook to 145°F (63°C) with a 3-minute rest, then let rest before serving.

Can I make this gluten-free? Absolutely—use gluten-free pita or large lettuce leaves (like a wrap) instead of wheat pita. Ensure your tzatziki is gluten-free (most are).

Can I prepare the marinade ahead of time? Yes, you can mix the marinade up to 2 days in advance and store it in the fridge. Marinate the meat for up to 24 hours for deeper flavor.

What if I don’t have a grill? Use a cast-iron skillet or grill pan on the stovetop. You can also broil the skewers in the oven on a baking sheet for 8–10 minutes, turning once.

Can I freeze the cooked meat? Yes, let the cooked meat cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat as above.

Is tzatziki hard to make at home? Not at all—grate half a cucumber, squeeze out excess water, and mix with 1 cup (240 g) Greek yogurt, 1 minced garlic clove, 1 tbsp (15 ml) lemon juice, and a pinch of salt. Let it sit for 10 minutes before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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