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Lemon Za'atar Chicken Wraps

Unhealthy choices during lunch time is inevitable.

Making a healthier lunch choice is not as hard as you may think. Yes, it will take a little more work and some getting use to, but I promise it’ll be worth it because you will be honoring your body with nutritious food. To help you make this transition easier, here is a recipe to seasoned pita chicken wraps that lasts you a week.

I created this chicken wrap because I saw the za’atar seasoning at my local market where they sell a lot of Mediterranean ingredients. I knew I wanted to season poultry, but I did not know exactly how. I took my usual marinade of olive oil and garlic and added this spice along with sumac. I’m glad I made this because it is delicious. This does make a large batch, but I didn’t mind because it was great as my meal prep meal for the week. Also, my family loved these and had me make them wraps after wraps until I ran out of pitas. I even had one of my sister’s pickiest eating friend eat two, which is shocking if you knew her.

Make a healthier choice at work or school with this recipe.

Start to finish: 15 minutes (let chicken marinade at least 1 hour)

Servings: 6


6 Boneless-skinless chicken breasts

1/4 cup Olive oil + 2 tablespoons

1/4 cup Za’atar mix + more to season the pita*

1 tablespoon Sumac

4 garlic cloves, minced

3 large lemons, juiced and zested

2 tablespoons kosher salt

1 tablespoon pepper

6 pitas

4 teaspoons chili powder (season the pita)

1 teaspoon red chili flakes


Pickled vegetables

Parsley (optional)

Red onion (optional)


First wash the chicken breasts under water and pat dry with paper towels. Slice the chicken breasts lengthwise into strips, set aside in a large bowl.

In the same large bowl combine za’atar mix, sumac, minced garlic cloves, 1/4 cup olive oil, lemon zest, lemon juice, salt, pepper and crushed chili flakes. Mix together until all the chicken is coated with the spice mix. Place the bowl in the fridge to marinate for at least 1 hour. I marinated mine for 24 hours, but 1 hour will do.

Meanwhile make the tzatziki and the pickled vegetables, place in the fridge until you are ready to use it.

This recipe makes 2 pita wraps, so you will have a lot of chicken left over. You can either make all the wraps for the entire family or you can wrap the chicken in plastic wrap and place in the freezer to use later in the week. You can also make chicken skewers as seen above.

Grab as many strips of chicken as you please and grill over medium heat. Grill for about 8 minutes, about 4 minutes per side or until fully cooked.

Meanwhile, season the pitas. Brush 1 tablespoon of olive oil on each side of the two pitas, add chili powder and za’atar mix to both sides and warm the pitas on the same pan you grilled the chicken.

Fill the seasoned pitas with chicken, parsley, red onion, tzatziki and pickled vegetables.

Enjoy! I ate this for two weeks straight because I loved it.

*Note: Za’atar may be expensive in some stores, but you can find it cheap in Mediterranean supermarkets because za’atar is sold by the pound. I found a pretty large bag for $2.79, so you have to look around to find the cheapest price. Same goes with the sumac spice, Mediterranean supermarkets sell the spice cheaper than larger, well-known markets.

** All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.

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