Grilled Zucchini and Tinkerbell Pepper Wraps with Tzatziki
For the wraps
of a small red onion
of kosher salt
freshly ground black pepper
For the pita bread
Slice the zucchini, lengthwise, into thin strips. Set aside.
Remove and discard the seeds from the peppers and slice them crosswise. Set aside.
Remove the seeds and pulp from the tomatoes and discard. Chop up the tomatoes and set aside.
Slice the onion and set aside.
Roughly chop the parley and set aside (so much setting aside!)
Add the zucchini strips to a large bowl and add a tablespoon of olive oil. Mix to coat the zucchini evenly with the oil. Season with salt and pepper. Set aside.
Brush each piece of pita bread with 1 teaspoon of olive oil.
In a skillet or grill over medium-high heat, cook the pita bread until golden and crisp, about 1 to 2 minutes per side (if using a skillet, cook the pita one at a time). Set aside.
Grill the zucchini over medium-high heat for three minutes per side, until browned (this can also be done in a skillet). Remove from heat.
Assemble your wrap! Add 2-3 tablespoons of tzatziki per pita bread and top with grilled zucchini, peppers, tomatoes, onions, and parsley.
Wrap and enjoy!
Tzatziki tastes best when made at least a few hours in advance. Make it the day before! Tzatziki will keep in the fridge up to a week.