Marinate the chicken by combining boneless skinless chicken breasts with fresh lemon juice, olive oil, thyme, oregano, and chopped Kalamata olives in a mixing bowl. Cover and refrigerate for at least 15 minutes or up to overnight.

Preheat the oven to 375°F (190°C). Place the marinated chicken on a baking sheet lined with parchment paper and bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C). Let cool before shredding.

In a blender, combine roasted red peppers, chickpeas, pumpkin seeds, balsamic vinegar, olive oil, sugar, and salt. Blend until smooth and adjust seasoning as needed.

Cut two smaller circles from the edges of two large tortillas. On the larger tortilla, spread a layer of roasted red pepper sauce, followed by shredded chicken, crumbled feta, pita chips, and fresh vegetables.

Fold the edges of the tortilla over the filling to create a hexagonal shape. Heat a skillet over medium-high heat and place the crunchwrap seam-side down. Cook for 4-6 minutes until golden brown, then flip and cook the other side for another 4-6 minutes. Serve hot.