Mediterranean Fajitas are heavenly. I make Mexican style fajitas fairly often, and one time while cooking, I wondered what it would be like to make them Mediterranean style. Now, Chris and I like these better than a Mexican-style fajita! I’ve made them a few times, they are easily adaptable, and they pair nicely with my homemade tzatziki!
Don’t let the ingredient picture scare you, they come together pretty quickly. You can also change-up the filling depending upon your tastes, and what you have on hand. I used 2 cubed boneless chicken breasts, 1/2 red pepper, 1 green pepper, 1 cup of spinach, 1/2 red onion (not pictured), 10 sliced kalamata olives, 4 whole wheat tortillas, 1/2 teaspoon of minced garlic, 1 1/2 tablespoons of balsamic vinegar, 1 1/2 of tablespoons of olive oil, dried thyme, dried basil, minced dried onion, salt and pepper to taste.
Begin by cubing your chicken. Add 1/2 tablespoon of olive oil and 1/2 teaspoon of minced garlic to a pan over medium-high heat. While the oil is warming up, season the chicken with about 1/2 tablespoon each of dried thyme and basil, adding salt and pepper to taste. I threw a little dill into the mix too. After seasoning your chicken on both sides, add it to the hot pan of oil.
While the chicken cooks, start chopping your peppers and onions.
When the chicken is cooked through, remove it to a plate.
Add the peppers and onions to the same pan with an additional 1/2 tablespoon of olive oil. Sprinkle with 1/2 teaspoon of dried basil and dried thyme, salt and pepper to taste. Allow peppers to cook until soft.
Chop up your kalamata olives while the vegetables are cooking.
Once the vegetables are soft, add the chicken back to the pan along with the olives.
Pour 1 1/2 tablespoons of balsamic vinegar into the pan and stir. Reduce heat to low. Add 1 cup of spinach and the final 1/2 tablespoon of olive oil.
Cook over low heat until spinach wilts.
Pile this mixture into a whole wheat tortilla topping with some tzatziki, and serve!
You guys need to make these! I know the ingredient picture is a little daunting, but once everything is chopped, they come together so easily! The leftovers are great as well!
4 whole wheat tortillas
2 boneless, skinless chicken breasts, cubed
1/2 red pepper, chopped
1 green pepper, chopped
1/2 red onion, diced
1 cup spinach
10 kalamata olives, halved
1/2 tsp. minced garlic
1/2 Tbsp. & 1/2 tsp. dried thyme (divided)
1/2 Tbsp. & 1/2 tsp. dried basil (divided)
1 1/2 Tbsp. olive oil (divided)
1 1/2 Tbsp. balsamic vinegar
Combine 1/2 Tbsp. olive oil and 1/2 tsp. minced garlic in a pan over medium-high heat. Season cubed chicken with 1/2 Tbsp. each of dried basil and thyme, sprinkle with salt and pepper to taste. Add seasoned chicken to the pan, and allow to cook through. Chop peppers and onion. Remove cooked chicken to a plate, and add vegetables to the pan along with 1/2 Tbsp. of olive oil, 1/2 tsp. of dried basil and thyme, salt and pepper to taste.
Once the vegetables are soft, add the chicken back to the pan along with the halved kalamata olives. Pour 1 1/2 Tbsp. of balsamic vinegar over the mixture and reduce heat to low. Throw in 1 cup of spinach and final 1/2 Tbsp. of olive oil. Allow to simmer over low heat until spinach is wilted.
Pile mixture onto whole wheat tortillas, topping with tzatziki sauce. Roll and eat!