Greek Octopus Wrap (Octopus Souvlaki)

Introducing this delicious Greek octopus souvlaki wrap. Serve your wrap alongside a side of crispy French fries, for an added satisfying crunch to each bite.

It’s an extraordinary culinary experience that will transport you to the sun-kissed shores of Greece. Please find the octopus souvlaki wrap recipe below.

For the octopus:

• 1.5 kg octopus
• 2 bay leaves
• 1 medium onion sliced
• 1 fennel sliced
• 1 celery stick finely chopped
• 1 Florina pepper cut into cubes
• 1 carrot cut into thin slices
• ½ tbsp peppercorns

For the souvlaki:

• 4 souvlaki wraps
• 1 tomato cut into thin vertical slices
• ½ onion cut into thin vertical slices
• 100 g fish roe dip (taramosalata) (mayonnaise works also great)

To serve (optional):

• french fries

For the octopus:

• In a deep pot, add a little olive oil, the onion, sliced fennel, celery, carrot slices, Florina pepper, bay leaves and pepper.
• Arrange the octopus evenly over the vegetables, ensuring that the tentacles and head are separated.
• Turn the heat to medium-low and cover with the lid and boil for about 1 hour, until the octopus is soft.
• Check with the knife to see if it is ready after 1 hour (it must be soft). When ready, remove from heat and allow to cool.

Souvlaki wrap:

• Place a pan over medium heat and toast the wraps. As soon as they are ready, set them aside.
• Skewer the tentacles and grill them for 1 to 2 minutes to maintain their shape.

To serve:

• Place the octopus, tomato, French fries and fish roe dip in the wraps, fold and serve. Enjoy!