
By CHEF MARIO LIMADURAN October 15, 2019
When I was a kid, I loved eating Gyros in this corner hole-in-the-wall restaurant in my home-town La Paz, Bolivia. Of course, these were authentic lamb gyros - but they were so foreign, it was fascinating. I’ve taken a slight twist and created a recipe that is quick to prepare but maintains a Mediterranean essence. Given these can be incredibly easy to prepare, I’ve included this super simple Tzatziki sauce recipe for your enjoyment. Once again, use this as a guideline and add anything else your heart desires. Cheers!
Makes 4 servings or 1 cup. 2 tablespoons is 1 serving. Can also be used with any beef recipe or chicken recipe you desire, and will last up to 1 week in the fridge.
1 cup 2% Greek Yogurt, ½ cup diced cucumbers, 1 teaspoon minced garlic, 1 lime zested and juiced, 2 teaspoons extra virgin olive oil, 1 teaspoon fresh dill or 2 teaspoons dry dill. Pinch of salt.
Note: The pockets will be full with all the filling. The pitas may slightly break if overstuffed. Feel free to slightly toast the pitas before hand for a crunchier texture.
Beef Pita Pockets
COOK TIME:
5 min
PREP TIME:
3 min
YIELD:
4
DESCRIPTION
Ever tried a hot pocket? Okay. What about a healthy hot pocket? This recipe may not be exactly that, but it does imitate the essence of it, combined with a gyro essence. I know, weird. But trust me: it's both simple and delicious. Enjoy!
INGREDIENTS
Optional:
INSTRUCTIONS
Begin by preparing the cucumber-tomato vegetable mix.
Slice cucumbers into half-moons by slicing cuc lengthwise and scooping all seeds out with a spoon. Discard seeds. Slice into even half-moons and transfer to a bowl. You can use a mandolin to make this process faster if you have one. Mix Trifecta cherry tomatoes with the cucumbers in the same bowl. Season with a splash of olive oil, lime juice, a pinch of dry oregano, salt, and pepper. Mix and taste for seasoning. Keep aside until needed, and if there is any extra, store in an air-tight container.
If using, shred thinly romaine by cutting widthwise and transferring to a bowl until needed.
Prepare the Tzatziki sauce if making from scratch by mixing all ingredients in a bowl and adjust seasoning as needed. If using store bought, get ready for plating.
Microwave the Trifecta beef patties covered completely by a damp paper cloth towel, for a minute and a half. Remove from microwave and after the patties are slightly cooled down, crumble the patties to its original form - ground beef - with your hands into a separate bowl. Keep warm.
Halve pita bread vertically and create half-moon pockets.
On each half-pocket: If using romaine, add a small bed at the bottom, followed by 1 tablespoon of Tzatziki, followed by ¼ cup of cucumber-tomato salad and 2 ounces of ground beef. Finish by adding the remaining 1 tablespoon of Tzatziki sauce to each half pita bread.
NUTRITION FACTS
Servings: 4 | Calories Per Serving: 460
Did You Make This Recipe?
Tag @trifectasystem on Instagram and hashtag #eatlikeyoutrain
Got any questions? Ask chef Mario @mario_0323