Mediterranean Chicken Pita Wraps
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4-6 wraps
Easy Garlic Aioli:
  • ¼ cup mayonnaise
  • 1 Tablespoon lemon juice
  • ½ Tablespoon minced fresh parsley
  • salt, ground black pepper, to taste
  • 1 clove of garlic, minced or smashed
  • 2 boneless, skinless chicken breast halves
  • ¼ cup olive oil, divided
  • juice of one lemon
  • salt, ground black pepper, to taste
  • 1 Tablespoon minced fresh parsley
  • ½ - 1 Tablespoon other herbs, minced (optional: rosemary, thyme, tarragon, oregano, etc.)
  • 1 teaspoon dry herbs (any spice/herb mixture that you enjoy)
  • 1 garlic clove, minced
  • 1 Tablespoon high smoke point oil (avocado oil, peanut oil, grape seed oil, canola, etc)
  • For the pita wraps: 4-6 pita wraps
  • 2 medium zucchini, sliced into thin planks down the length of the zucchini (about ½ inch thick)
  • 1 medium eggplant, sliced into thin planks down the length of the zucchini (about ½ inch thick)
  • 1 large bell pepper, cut into planks
  • salt, ground black pepper, to taste
  • 1 teaspoon dry herbs (any spice/herb that you enjoy)
  • 1 - 2 garlic cloves, minced
  • ¼ cup olive oil
  1. Mix all the ingredients for the Garlic Aioli in a medium bowl and set aside in the refrigerator.
  2. For the chicken, first pound the chicken gently so that the chicken breasts have an even thickness. Season the chicken breasts on both sides with salt and ground black pepper. Add the minced garlic, the fresh and dry herbs and then add the olive oil and the lemon juice. Mix the chicken so that the marinade coats both sides of the chicken.
  3. Set the chicken aside to marinate while you prep the vegetables and then start them cooking. If you want to marinate the chicken for longer than 1 hour, I suggest not adding the lemon juice until about 30 minutes before you plan to cook it. If you marinate the chicken in anything acidic for a long period of time, you risk the chicken becoming very mushy.
  4. While the chicken is marinating, turn on the oven to a broiler setting. Most oven broilers have two settings - on or off. If you have the ability to set the temperature of your broiler, I like to set it as high as it goes, in my case 500 degrees Fahrenheit. Place the top rack of the oven about 4-6 inches from the heating element.
  5. Mix the vegetables with the olive oil, garlic and season with ground black pepper and dry herb mixture, but don’t season it with salt until right before you broil them, since the salt will draw out moisture out of the vegetables, especially the zucchini, and they will become very mushy and soggy if you leave them in the salt for too long. They cook pretty quickly, so check them often. They will take about 8-10 minutes to cook, but the time really depends on your oven. You can broil the vegetables on both sides, or simply char them on one side, it's up to you.
  6. While the vegetables are roasting, pour in about 1 Tablespoon of oil into a 10 inch skillet. Heat the skillet until the oil is hot, then add the chicken to the skillet. (Make sure to remove as much of the herbs and garlic from the chicken - they add great flavor to the chicken, but will quickly burn in the skillet.) Cook the chicken on medium heat unit the chicken measures 165 degrees Fahrenheit in the center of each chicken breast, about 5-7 minutes per side. Take the chicken out of the skillet and let it rest for at least five minutes before slicing it into pieces.
  7. When the vegetables are cooked through, golden brown and charred in spots, take them out of the oven and slice the vegetables into thick sticks.
  8. Heat each piece of pita (covered), in a microwave, oven or on the stovetop, just until heated through. (to keep the pita warm, keep it covered and keep it in the "warm setting" of the oven, or wrap it in a clean towel until ready to serve.
  9. Drizzle the Garlic Aioli down the center of each pita bread, top with the chicken slices and then with the vegetable slices. Sprinkle with more fresh herbs. Fold the sides of the pita over the chicken and vegetables, to form a wrap. Wrap the second bottom half of the pita wrap in parchment paper or aluminum foil and serve.
Recipe by Olga's Flavor Factory at