This is a recipe you can adapt in countless ways to suit omnivorous or vegetarian tastes. It is an excellent way to use up leftovers, though pan frying or grilling the chicken/vegetables just beforehand works, too. The overriding theme is a Mediterranean one. Our kids rummage through the fridge, take out whatever appeals to them at the moment, cook what they need, and make killer wraps out of it all.
The open wrap pictured here is courtesy of my daughter, who waited very patiently to eat her lunch today until after I had taken the photo. She used a tomato-basil wrap, hummus, leftover grilled chicken and eggplant (both of which she reheated in a small cast-iron skillet), Kalamata olives, lettuce, and tomatoes. The one constant is the hummus. Other ingredients that make frequent appearances include feta cheese, sun-dried tomatoes, thinly sliced red onion, other grilled vegetables, etc. Fresh oregano or basil from the garden and a drizzle of Italian dressing or vinaigrette add the finishing touches.
Mediterranean Chicken/Vegetable Wrap
Wraps or tortillas
Grilled/pan-fried chicken breast (marinated in olive oil, garlic, oregano, other herbs of your choice, and salt and pepper, then sliced or chopped after cooking)
Grilled/pan-fried eggplant or other vegetables
Kalamata olives (chopped)
Fresh tomatoes (chopped)
Sun-dried tomatoes (drained if in oil and sliced)
Feta cheese (crumbled)
Red onions (thinly sliced)
Fresh/dried herbs (oregano or basil)
Italian dressing, or a vinaigrette of your preference