Greek-Inspired Chicken & Veggie Pita Wrap

January 19, 2014


This is one of our very favorite meals.  It’s super flavorful, can be prepared ahead of time, and there’s something that everyone will eat (with a more or less good attitude…picky eaters are not for the faint of heart!!)  I love eating this in the winter because it’s so full of fresh summer flavor and it makes the Utah inversions seem a little less dreary.  {Utah inversions are unreal…our air quality is worse than LA’s!!  We always get the top 3 to 5 spots in the NATION for poor air quality during the winter.  One of the hazards of living surrounded by my beloved mountains!  If you check Wikipedia, Utah has 2 of the 12 spots cited as smaller cities in the WORLD that experience pollution-related inversions (their list is certainly not comprehensive, but they only listed 3 cities in the US, two of which were SLC and Provo).  All that cold, yucky, polluted air settles into the valleys and gets trapped when warm air settles over it, then just stays until a storm clears it out.  Last year we spent all of January under 20 degrees without a glimpse of the sun through the brown haze.  It can get depressing!  Our school won’t let the kids outside for recess if it’s under 20 degrees and/or a red burn day.  Every day is a red burn day (meaning don’t light fires and drive as little as possible to reduce pollution) when the inversion comes for a visit.  They say that jogging out in the inversion is worse than smoking cigarettes!  Crazy.}
Anyway.
Today the sun is shining, the weather is nice, and the house is clean pretty clean clean enough, so it’s time for a delicious recipe!

Greek-Inspired Chicken & Veggie Pita Wrap
2 large chicken breasts, cut into bite sized pieces
8 oz small whole mushrooms, stems removed
1-2 bell pepper, cut into bite sized pieces
2 small zucchini, sliced (cut in half if large) 
1 small red onion, cut into bite sized pieces
1 recipe  Zesty Italian Dressing (below)

Zesty Italian Dressing
1/4 cup white vinegar
1/4 cup lemon juice
2 tsp sugar
1/2 tsp salt
1/2 tsp seasoning salt
1/2 tsp red pepper flakes
1/4 tsp black pepper
4 cloves garlic
1/2 cup olive oil
1/3 cup Parmesan cheese
3/4 tsp Italian seasoning


Lemon Rice
1 cucumber, chopped
1 heart Romaine lettuce, cut or torn thin

In a blender, combine vinegar, lemon juice, sugar, salt, seasoning salt, black pepper, garlic, and red pepper flakes.  Blend.  While blender is running, slowly add oil in a steady stream.  Turn off blender and add Italian seasoning and Parmesan cheese.  Pulse blender 2-3 times to combine herbs and cheese.

Place cut-up chicken in a ziploc bag (I use the quart size) and pour half of the remaining dressing in.  Place in refrigerator for 2-3 hours, or until ready to use.

Place chopped veggies in a gallon size ziploc bag and pour remaining dressing over the veggies.  Refrigerate 2-3 hours, or until ready to use.

Line a rimmed cookie sheet with foil.  Dump the chicken and veggies (marinade and all) on the cookie sheet, making sure to spread out into a single layer.  Broil for 5-7 minutes.  Stir chicken and veggies, then broil for another 5-7 minutes.  Stir again and return to broiler if not done.  Broil until chicken is just beginning to brown and is cooked through.  Transfer to a serving bowl and keep warm.

To Assemble the Sandwiches:
Warm the pitas in a hot oven for a minute or two.  Spread the pita with dill & cucumber greek yogurt dip down the center.  Top with Lemon Rice, cucumber, chicken and veggies & lettuce.  Drizzle some of the extra marinade over everything.  Wrap the sides around of the pita around the sandwich filling, and try not to eat it all in three bites!  Because you will probably want to.

My kids helped me edit this picture.  They were pretty happy with the results!




By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!