Mediterranean Chicken Wrap – Daniel M. Hendricks
Mediterranean Pita
Mediterranean Pita


Make the Dressing

1Add the greek yogurt, olive oil, Sriracha hot sauce, lemon juice, garlic, feta cheese, and just a little salt and pepper to a food processor and blend until smooth. If you have an opening at the top of your food processor add the oil slowly while you blend. Set aside.


1Fry the chicken in olive oil until it is cooked through. Set aside.

2In the same pan, sauté the onions, peppers and mushrooms in olive oil until tender.

3Once the veggies are sautéed, add cooked chicken and mix until everything is heated.

4Remove from heat and serve.


1Place about a tablespoon of the dressing on a pita bread/wrap/tortilla. Add cooked ingredients and top with spinach leaves, lots of fresh cilantro and feta (and optionally diced cucumber).

Mediterranean Chicken Wrap


June 4, 2016

Upon researching ways to duplicate The Med Sandwich™ from Noodles & Company®, this is what I came up with. It may not be exact, but it’s damn good.

  • Prep: 35 mins
  • Cook: 25 mins


1-2 large boneless, skinless chicken breasts, cut into strips/chunks

1/2 red onion, cut into petals

1 red bell pepper, sliced into strips

8 oz. baby bell mushrooms, cut into thick slices

Pita bread (or suitable wraps/tortillas; I use La Tortilla Factory Garlic & Herb tortillas)

Pure olive oil


4 tsp Sriracha hot sauce

1 tbsp feta cheese

1/4 cup olive oil

1/4 cup plain greek yogurt

2 tbsp lemon juice

2 garlic cloves, minced


Spinach leaves

Fresh cilantro

Crumbled feta cheese

Diced cucumber

Daniel M. Hendricks