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This chicken pita wrap turns leftover chicken into an easy Mediterranean-inspired lunch that’s especially good for hungry teens. I’ll show you how to assemble and pack it so the pita stays fresh and the filling stays put until lunchtime.
Chicken Pita Wrap for Teens
My teens love lunches like this because they’re filling without feeling like another sandwich. Whenever I have a little cooked chicken left from dinner, I can use it, along with ingredients from a Mediterranean dinner like feta, tomatoes, olives, cucumbers, and hummus, to make this lunch. If your teen likes variety, this is one of those lunch wraps you can adjust to whatever is already in the fridge.
How to Make This Lunch
- Prep the chicken
Chop or shred the cooked chicken into small, bite-size pieces so the pita is easier to fill and eat. - Fill the pita
Spread hummus over the pita, then top with lettuce, chicken, tomato, cucumber, olives, and feta. Fold the pita over the filling. You can also slice the pita in half, separate the sides, and stuff the pita pockets. - Pack it for lunch
Place the chicken pita wrap in its own lunchbox compartment and pack fruit, veggies, and other lunch sides separately. Refrigerate until ready to pack in an insulated lunch bag with an ice pack.
How to Fold a Pita Wrap
Unlike a tortilla, pita bread doesn’t need to be rolled tightly. Place the filling down the center, fold one side of the pita over it, then bring the other side across to overlap. If needed, wrap the bottom half in parchment paper or foil to hold everything together and make it easier to eat.
Laura’s School Lunch Packing Tips
Start with cooked chicken. Leftover chicken breast or thighs, shredded chicken, and rotisserie chicken all work. Chop or shred it into small pieces so it’s easier to eat without large pieces falling out.
Either works. If your pita has a good pocket, slice it in half and stuff the ingredients inside. If it doesn’t separate easily, leave the pita whole, add the filling in the middle, and fold the sides over like a taco. Pita bread is thicker than a tortilla, so don’t try to roll it tightly like a sandwich wrap or burrito.
Thankfully, pitas aren’t as susceptible to getting soggy as bread or tortillas, but the trick is not to overload them with wet ingredients, like tomatoes and cucumbers or too much sauce. Placing the lettuce against the pita before the other ingredients creates some separation from the moisture.
Yes. Assemble it, place it in a sealed lunch container, and refrigerate overnight. Keep juicy fruit and other wet sides in separate compartments so they don’t add extra moisture to the pita.
More Ways to Make Lunch Easier
Greek Chicken Pita Wrap
Ingredients
- 1 pita bread round
- 1 tablespoon hummus
- 2 leaves Romaine lettuce, chopped
- ½ cup cooked chicken, chopped or shredded
- ½ Roma tomato, finely chopped
- 3 -4 Kalamata olives, optional
- 2 teaspoons crumbled feta cheese
- Cucumber, optional
Instructions
Prep
- Chop or shred the cooked chicken into small, bite-size pieces.
Assemble
- Spread the hummus over the pita. Add the lettuce, chicken, tomato, cucumber, olives, and feta toward the center.
- Fold one side of the pita over the filling, then fold the other side over it. Wrap with parchment if needed to hold it together.
- Alternatively, cut the pita in half, open the pockets, and divide the hummus and fillings between the two halves.
Pack for lunch
- Place the pita in its own lunchbox compartment and pack fruit, veggies, and other sides separately. Refrigerate until ready to pack inside an insulated lunch bag with an ice pack.
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