Friends! Gather ’round for the easiest dinner (or lunch) around…and when I say easiest, I really mean easiest. You know I’m all about quick weeknight dinners, but this one might take the cake because it requires…no cooking!

Three veggie pitas on board.

That’s right, a flavorful Mediterranean meal that doesn’t require cooking. It’s perfect for the nights when you need to throw together dinner ASAP and don’t even have time to saute mushrooms to make a vegetarian gyro.

Or when you can’t seem to turn on the oven to make your favorite Mediterranean Flatbread. Or for when you really want the flavors and texture you get with Mediterranean Nachos, but want to just pick up the pita and go.

Yep, this recipe is perfect for all of those times – and more! It’s inspired by a little Greek street-food restaurant I had in my neighborhood in Baltimore, and the food was out of this world. The simple vegetarian wrap was perfection – even in its simplicity.

Now that I’m no longer in Baltimore, and quite frankly need a quick and easy pita sandwich about once a week, this is my go-to, and I hope it becomes yours too. Read on to find lots of variations, or simply how to make a veggie pita sandwich lickety-split!

Overhead veggie greek pita with feta and tzatziki on board.

What is a Veggie Pita?

Simply put, a veggie pita is when pita bread is stuffed (or topped and wrapped) with veggies! There’s no one right way to make a veggie pita, which is the beauty of this version of a sandwich.

What You’ll Need for This Pita Sandwich

There are just a few simple ingredients you’ll need for the basic veggie pita, yet there are so many ways you can add to, and customize this sandwich. More on that later though, let’s start with the basics:

  • Pita Bread: use store-bought pita bread to make this recipe super simple. Any size will work, but the larger 7 or 8-inch pita bread works best for a hearty sandwich.
  • Tomatoes: a good vine-on tomato is my go-to, however, you can really use any tomatoes available – quarter or halve cherry or grape tomatoes, slice Roma tomatoes…use tomatoes from your garden…so many tomato options!
  • Cucumber: thinly slice or quarter cucumber for a delicious crunch. English cucumbers will have fewer seeds, making them a good option.
  • Red Onion: thinly sliced, they add a wonderful bite to the sandwich. Substitute with shallot, if needed.
  • Tzatziki Sauce: we cannot have a veggie pita without tzatziki…this creamy greek yogurt dip delivers all the flavor in these sandwiches, and my quick-and-easy version keeps things simple!
  • Feta: more feta cheese crumbles, please!
  • Dried Oregano: garnishing with additional dried oregano really gives this veggie pita the Greek feel, and brings even more flavor to the veggies.
Pita sandwich ingredients on cutting board. (pita bread, tomatoes, tzatziki, onion, dressing, cucumbers).

Other Additions & Variations

As you can see, the basic sandwich is comprised of super simple ingredients, but if you’re feeling like you’re in need of more, there are so many options available to you! Here are just a few additions you can make, but I’d love to hear how you adapt it in the comments below, too!

  • Add kalamata olives, sliced banana peppers, or roasted red pepper
  • Toss the veggies in a lemon-herb dressing before adding them to the pita
  • Add in chickpeas – or roast them (which will require cooking) to make crispy chickpeas for additional protein and texture
  • Chop up romaine lettuce, or mixed greens, and add it to the sandwich
  • Add fresh herbs like dill, parsley, basil, or mint
  • Make falafel for a falafel pita sandwich (again, this would require cooking…)
  • Saute the Onions… the original version of this recipe had the option to slightly caramelize the onions; see the recipe card notes for more details
  • Add french fries — which is the traditional way to make a pita sandwich (and honestly, SO GOOD)

How to Make a Vegetable Pita Wrap

This is SO easy and honestly, once you have the basics you’ll be able to whip this up in no time…no recipe needed!

First, you’ll need to make the tzatziki. You can also find storebought, but my lazy-girl tzatziki is just SO easy, takes less than 5 minutes, and is probably a much cheaper option (with fewer ingredients!).

Tzatziki sauce in bowl with spoon next to cutting board of veggie pitas.

Next, slice the veggies. I prefer slicing because it takes less effort than quartering (ha, have you realized this is all about the easiest route possible?!), and the slices are perfect for layering up in the pita. Of course, if you have cherry tomatoes or prefer chopped onion, go ahead and dice it up!

And last, it’s time to assemble! Feel free to layer as you wish, but I like to layer the cucumber, then tomato, and the onion, then spread a layer of tzatziki sauce, additional feta crumbles, and a generous pinch of oregano to top it all off.

Fold the pita up like a taco (or wrap it in paper as I described when making gyros) and enjoy!

You can also cut the pita bread in half, open the pocket up, and add the veggies inside of the pocket. This is great if you prefer less bread-to-veggie in your sandwich ratio, or need to make more sandwiches and don’t have enough pita. Use larger pita bread if making this method.

Three wrapped pita sandwiches on cutting board next to tzatziki sauce.

What to Serve with Greek Veggie Pitas

While these pitas are filling enough to enjoy on their own for lunch or a light meatless dinner, you can absolutely add some sides to them.

If you don’t go the french fry route, try crispy potatoes as a side dish, or pair it with roasted broccolini or cilantro lime rice.

To keep the meal cook-free, serve it alongside a side salad, or even this greek salad with chickpeas. A simple serving of grapes or carrots and hummus to munch on would keep things light and easy, too.

Make-Ahead & Other Tips

  • Make-Ahead: You can easily meal-prep this recipe or make it ahead of time if needed — yes, even though it’s already so easy! Simply prepare the tzatziki and store it in an airtight container in the fridge. Slice up the veggies, storing them separately in containers in the fridge, too. Then, when it’s time to enjoy, assemble and dig in!
  • Salt: Sprinkle a little salt on the veggies before adding the tzatziki to help bring out their flavor.
  • Fresh Veggies: the freshest, in-season vegetables will pack the most flavor.
  • Heat the Pita! Warm it in the microwave for 15-25 seconds for a warm pita…this is a must in my book!

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Hand holding veggie pita.
5 (3 ratings)

Get the Recipe Easy Veggie Greek Pitas

Vegetarian Greek Pita Sandwiches are so easy to make and require no cooking, which makes them perfect for easy weeknight dinners or quick lunches! Stuffed with tomatoes, onion, cucumber, and tangy, creamy tzatziki. Absolutely customizable, too!


Tzatziki Sauce

Veggie Pita



  • Tzatziki: In a small bowl, stir together the yogurt, garlic, lemon juice, oregano, dill, parsley, onion powder, and salt. Taste test for salt and herb levels then set aside.
  • Optional, but recommended: warm pita in microwave for 15-25 seconds.
  • Assemble each pita by layering cucumber slices, tomato slices, onion, and a spread of tzatziki sauce in each pita. Top with a generous pinch of dried oregano and feta cheese crumbles. Fresh parsley is also a great garnish.
  • Store leftover tzatziki sauce in an airtight container in the fridge (as well as any leftover veggies). Easily add more pita and veggies to make more sandwiches.


  • Original Recipe: This recipe was originally published in 2016 and had directions for slightly caramelizing the onions. It was updated in 2022 with the raw onion version, however, you can easily saute the onions – see next bullet.
  • Caramelized Onions: Heat 1 TBSP olive oil in a skillet over medium heat; add red onion slices and let sit without stirring for 3-4 minutes. Stir and continue to cook for an additional 2-4 minutes.
  • French Fries: add fries to make it like you’ll find typically with Greek street food!
Calories: 284kcal, Carbohydrates: 45g, Protein: 15g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 19mg, Sodium: 831mg, Potassium: 582mg, Fiber: 4g, Sugar: 7g, Vitamin A: 720IU, Vitamin C: 25mg, Calcium: 245mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!