One of my main goals with From Her Kitchen is to give you ideas that are real. Real ideas that you actually want to make. For your real family. On a real weeknight that’s more than likely real-ly busy. I want to give you recipes that are customizable because picky eaters happen, whether they are in the form of tiny humans or adult-sized humans. I want to give you recipes that can easily be made vegetarian because that’s the number two question I get right behind, “What do you feed your family?” I want to give you recipes that don’t have any crazy ingredients because not everyone can buy mascarpone cheese, preserved lemons, or sumac.
This stacked grilled vegetable pita wrap is definitely real food in all these ways. No outlandish ingredients, highly customizable (for those who might turn their noses up at squash), easily vegetarian, and, maybe most importantly, quick enough for a weeknight.
Start off with a rainbow of thinly sliced vegetables. I’ll list what I used in the recipe below, but feel free to do what you want here.
Toss all that goodness together with the marinade in a large baking dish. Or, if you’re not concerned about taking lovely photos, toss it all in a ziploc. The person doing the dishes will thank you 🙂 Let it mellow in the fridge for a few hours or even overnight. The next day, grill everything, chop up the feta artichoke relish, assemble, and enjoy.
PS: If your picky tiny human (or you!) wants a squirt of ranch dressing on this, I won’t judge one bit!
Stacked Grilled Vegetable Pita Wraps
For the wraps:
- 1 large zucchini
- 1 large yellow squash
- 1 small eggplant
- 1 orange bell pepper
- 2 Roma tomatoes
- 1/2 purple onion
- 1 1/2 lbs boneless skinless chicken
- 1/2 cup feta cheese
- 1 roasted red pepper
- 1/2 cup marinated artichoke hearts
- 4 pitas
For the marinade:
- 3 tablespoons pesto
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon each dried oregano and dried basil
- A pinch of crushed red pepper flakes
- 1/2 teaspoon salt
- A few good grinds of fresh black pepper
Thinly slice(about 1/4 inch) the zucchini, squash, eggplant, bell pepper, tomatoes, and onion. You can use a mandolin if you have one, if not no big deal. Place all the vegetables in a large dish or ziploc bag. Place the chicken in a separate bowl or bag.
Whisk together all the marinade ingredients in a small bowl. Pour 1/2 the marinade on the vegetables, the other half on the chicken. Mix both well until completely covered in marinade. Refrigerate at least 3 hours or overnight.
Preheat a grill or grill pan to medium. While preheating, finely chop the roasted red pepper and artichoke hearts and combine with the feta. Once grill is preheated, cook all the marinated vegetables (except the tomato slices - they are much better left raw) and the chicken. Chicken should reach 165°F on an instant read thermometer. Let the chicken rest for 5 minutes, then slice against the grain.
To assemble the wraps, warm the pitas briefly in the microwave or oven until just heated through then layer on the cooked vegetables, marinated tomatoes, sliced chicken, and artichoke mix. Enjoy!