Mediterranean Chicken Fajitas is a mashup of two cuisines; the format is Tex-Mex although the flavours are purely Mediterranean with lots of thyme, garlic and olive oil. Plus, it’s an ultra-light and easy dinner!
Guac and Pico de Gallo a la Mediterranean
To start with, let me explain the toppings. This version of guacamole is made similar to the original one except, it uses flat-leaf parsley instead of cilantro. Mediterranean means olive oil, garlic, thyme and parsley to me so the Pico de Gallo as well is packed with those 4 ingredients. Overall, these Mediterranean Chicken Fajitas are healthy, milder and a different way to eat up those wraps!
The Filling
The filling is a typical chicken fillet, bell pepper and onion. First, I sauteed the chicken in a wok with some olive oil, garlic and thyme. Then finished it up with the veggies! Overall, this dish got milder and simpler aromatics than usual fajitas which makes them favourable for kids whose palates aren’t always used to bold flavours. Plus, it’s also a pretty lean recipe without all the heavy BBQ sauce or Chipotle.
Variations
You could add some extra cheese like feta, cheddar or cream cheese to bring in some fun. Also, some extra crunchy salad would be welcome in the wraps. Simply, add whatever fillings you’d like on the table and let people choose their own fillings. If you don’t have any fresh thyme no worries, you could easily substitute it for dry thyme or basil.
The Rolling Technique
If you are not familiar with wraps, here is, in pictures, how to roll the fajitas. Be careful not to overfill them if you don’t want a mess all over your hands!
Other wrap or pita recipes
Mediterranean Chicken Fajitas
Ingredients
- 6 large tortilla bread ((flour or corn))
- 2 chicken breast (cut into fillets)
- 1 red pepper (cut into slices)
- 1 onion (cut into slices)
- 3 tbsp virgin olive oil
- 2 garlic cloves ( finely minced)
- 1 tsp fresh thyme leaves
- salt and pepper
Pico de Gallo Mediterranean
- 2 tomato (cut into small dices)
- 3 scallions ( finely chopped)
- 1 tbsp extra-virgin olive oil
- 1/2 garlic clove (finely chopped)
- 1/2 tsp fresh thyme
- salt and pepper
The Mediterranean Guacamole
- 1 1 avocado
- 1/2 lemon juice
- 1 tbsp flat leaf parsley (finely chopped)
- salt and pepper
Instructions
- Start with the Pico de Gallo; cut the tomato and scallion and mix with the rest of the ingredient, let marinate in the fridge while doing the rest.
- Make the guacamole by mashing the avocado lightly, then mixing with the rest of the ingredients.
- Season with salt and pepper the chicken fillets.
- Add olive oil to the wok or sauté pan at medium-high heat, add the olive oil then chicken until brown on one side. (about 1-2 minutes)
- Then turn them, add the onion, pepper, garlic and thyme without moving at first so the chicken can cook through and the vegetables slowly loses its water, for about 1 minute.
- Then with a spatula, mix it all up and cook until the veggies are al dente or to your taste (2-3 more minutes).
- Serve on flour/corn tortilla bread with the toppings.
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