Mediterranean Chicken Wrap
I've been on a huge Mediterranean kick lately and this chicken wrap is everything we love about the Mediterranean cuisine. The juicy chicken, creamy hummus, crisp veggies, all bundled up in a handy, take-anywhere lunch.
Ingredients
For the Chicken
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 pound boneless skinless chicken breasts
For the Lemon Basil Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Wraps
- 4 large pita breads
- 1 cup romaine lettuce chopped
- 1 red bell pepper roasted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Instructions
- In a bowl, whisk together olive oil, oregano, salt, pepper, and garlic powder. Add chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- In a small jar or container with a tight-fitting lid, whisk together olive oil, lemon juice, balsamic vinegar, basil, salt, and pepper. Shake well to emulsify.
- Heat a grill pan over medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through. Let chicken rest for 10 minutes before slicing.
- Warm pita breads according to package instructions. Spread romaine lettuce evenly among the warmed pita breads. Top with sliced chicken, roasted red peppers, feta cheese, and parsley. Drizzle with lemon basil vinaigrette and serve.