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Beef Pita Pockets Recipe

Beef Pita Pocket Trifecta-1

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!

Quick Home-made Tzatziki sauce

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


5 min


3 min




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!


  • 16 ounces or 4 Trifecta beef patties, crumbled
  • 4 pita bread, store-bought, halved vertically
  • 1/2 cup sliced cucumber, deseeded, seasoned (see method of preparation) +½ cup diced for Tzatziki sauce
  • 1/2 cup cherry tomatoes
  • 1/2 cup Tzatziki sauce, store-bought or homemade
  • Optional:

  • Shredded romaine lettuce, washed, shredded


  1. Begin by preparing the cucumber-tomato vegetable mix.

  2. 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.

  3. If using, shred thinly romaine by cutting widthwise and transferring to a bowl until needed.

  4. 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.

  5. 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.

  6. Halve pita bread vertically and create half-moon pockets.

  7. 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.


Servings: 4 | Calories Per Serving: 460

  • Total Fat 18g
  • Cholesterol 110mg
  • Sodium 560mg
  • Total Carbohydrates 36g
  • Sugars 4g
  • Protein 38g
  • Vitamin A 22.88mcg
  • Vitamin C 7.35mg