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Spiced Beef Wraps

with Butter Lettuce Salad

Customer Favorite
Quick & Easy
  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

This easy take on the classic Greek gyro features herby, za’atar-spiced beef piled onto warm pitas alongside creamy garlic-seasoned labneh. A salad of butter lettuce tossed with crisp radishes and sweet dates offers refreshing contrast.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the lettuce; separate the leaves. Pit and roughly chop the dates. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise.

Cook the beef:
2 Cook the beef:

Using your hands, separate the beef and pat dry with paper towels; place in a bowl. Season with salt, pepper, and the za’atar seasoning; toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until just cooked through. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

Warm the pitas:
3 Warm the pitas:

While the beef cooks, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in aluminum foil and place directly onto the oven rack; warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

Make the garlic labneh:
4 Make the garlic labneh:

While the pitas warm, in a bowl, combine the labneh, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Assemble the wraps:
5 Assemble the wraps:

Divide the garlic labneh between the warmed pitas. Top with the cooked beef and a drizzle of olive oil.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

In a bowl, combine the lettuce, chopped dates, and sliced radishes. Just before serving, top with the remaining vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat; season with salt and pepper to taste. Serve the wraps with the salad on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the lettuce; separate the leaves. Pit and roughly chop the dates. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise.

2 Cook the beef:

Using your hands, separate the beef and pat dry with paper towels; place in a bowl. Season with salt, pepper, and the za’atar seasoning; toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until just cooked through. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

Cook the beef:
Warm the pitas:
3 Warm the pitas:

While the beef cooks, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in aluminum foil and place directly onto the oven rack; warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

4 Make the garlic labneh:

While the pitas warm, in a bowl, combine the labneh, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Make the garlic labneh:
Assemble the wraps:
5 Assemble the wraps:

Divide the garlic labneh between the warmed pitas. Top with the cooked beef and a drizzle of olive oil.

6 Make the salad & serve your dish:

In a bowl, combine the lettuce, chopped dates, and sliced radishes. Just before serving, top with the remaining vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat; season with salt and pepper to taste. Serve the wraps with the salad on the side. Enjoy!

Make the salad & serve your dish: