If you can boil water you can get this ridiculously simple, yet impressively flavorful, wrap on the table in under 30 minutes.

The recipe combines elements of two cuisines not often paired — Greek and German. Brat sausages, onions and peppers are braised in beer, then wrapped in a pita pocket and topped with crumbled feta cheese.

To make this a one-pot meal, the sausages are browned in a Dutch oven. Then beer and various seasonings are added. Once the brats are cooked, the liquid is boiled down to a thick sauce.

These wraps are made in pita pockets, but any flatbread would work fine. Also, if you’d prefer to use chicken sausages, those can be substituted for the bratwursts. Be sure to select a variety with tons of flavor, such as feta and sun-dried tomato.

Beer Braised Brat Wraps

1 tablespoon canola or vegetable oil

5 bratwursts (about 1 1/4 pounds)

2 large yellow onions, sliced

12-ounce jar roasted red peppers, drained and sliced

12-ounce bottle ale or other beer

2 tablespoons Dijon mustard

1/2 teaspoon cumin

1/4 teaspoon cinnamon

Pinch cloves

Five 6 1/2-inch pita pockets

1/4 cup crumbled feta cheese

In a Dutch oven over medium-high, heat the oil. Add the bratwursts and brown on all sides.

Add the onions, roasted red peppers, beer, mustard, cumin, cinnamon and cloves. Bring to a simmer, then cover, reduce heat to medium, and simmer for 10 minutes.

Uncover the pot and continue simmering until the liquid is thick, about another 5 minutes.

Meanwhile, arrange the pita pockets on serving plates. When the sausages are done, remove them from the pot and slice each into long chunks. Arrange the slices on top of each pita pocket.

Use tongs to cover each sausage with some of the onion and red pepper mixture, then top with crumbled feta cheese. Wrap the bread around the sausage and secure with a toothpick. Serves 5.