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Greek Salad Pita Wrap with Crispy Smashed Potatoes
Ingredients
  • 1 pound baby Yukon Gold potatoes
  • 4 cups water
  • 4 tablespoons extra virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon ground black pepper
  • 1 pound ground beef (85% lean)
  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • ½ cup red wine (such as Pinot Noir or Cabernet Sauvignon)
  • ½ cup chopped onion
  • 2 teaspoons chopped garlic
  • 1 tablespoon chopped fresh oregano
  • 1 English cucumber, unpeeled
  • 1 cup plain Greek-style yogurt
  • ⅓ cup crumbled feta cheese
  • 1 tablespoon chopped fresh mint leaves
  • 1 cup chopped cherry tomatoes
  • ¼ cup thinly sliced onion
  • 1 tablespoon red wine vinegar
  • 4 pita flat breads (6 inch)
  • 1 cup shredded romaine lettuce
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