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Stacked Grilled Vegetable Pita Wraps
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Stacked Grilled Vegetable Pita Wraps

This recipe for stacked grilled vegetable pita wraps is flavorful, healthy, and easily customized for those picky eaters. Huge bonus - clean-up is a breeze!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Jillian

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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!