Pastrami Fold-ups with Tzatziki

Pastrami with TzazikiHoney Buns has had a little mini craving for gyros and especially for the sauce, tzatziki.  We tossed around some ideas and Honey Buns decided that pastrami would be really tasty with the tzatziki.  I looked at a number of recipes on the internet and got a general idea of how I could develop a pastrami sandwich with a Greek flare.  Initially the plan had been to use pita bread, but through a series of not very interesting events I ended up using a flour tortilla to hold the fixin’s.  It turned out great!

The tzatziki was very easy to make and both Honey Buns and Katie said that it tasted “exactly right”.   Wow!  Beginner’s luck.

I used some nice pre-sliced angus pastrami that I found at Sam’s Club, but you can buy pastrami at the deli counter in a regular grocery store.  The pastrami was sliced thin, not shaved.  Shaved would work, too, though.

Pastrami Fold-up

  • Pastrami, enough for about 2 slices per serving or whatever amount you think would make an acceptable portion
  • 1 purple onion, cut in half and sliced thin
  • tomatoes, diced
  • lettuce, cut or torn into sandwich size (I did a half-inch wide slice on my lettuce, across the head to make a sort of wide shred)
  • tzatziki (recipe follows)
  • flour tortillas

Down the center of the flour tortilla, layer the pastrami, some onion slices, tomatoes, and lettuce.  Spoon the tzatziki over the top of the lettuce.  Leave enough room at the bottom of the tortilla to fold up the end.  Fold the sides over the middle, overlapping.  You should have a tortilla pocket to hold all of the goodies in place.



  • 1 cup plain yogurt (I used Greek yogurt)
  • 1 cup sour cream (I used lite sour cream)
  • 2 cucumbers – peeled, seeded and diced small
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 3 cloves garlic, minced
  • 2 teaspoons fresh dill, minced
  • ½-1 teaspoon salt
  • Ground black pepper, to taste

Combine yogurt and sour cream. Add remainder of ingredients and mix well. Chill in refrigerator for 1-2 hours to allow flavors to blend. Serve on pastrami fold-ups.

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