Mediterranean Chicken Fajitas combine elements from two culinary traditions, blending the Tex-Mex format with the rich Mediterranean flavours of thyme, garlic, and olive oil. This dish offers a delightful, effortlessly light dinner option!
Let’s begin by discussing the toppings. In this guacamole variation, we follow a recipe similar to the original but with a twist: we use flat-leaf parsley instead of cilantro. For me, the Mediterranean essence involves olive oil, garlic, thyme, and parsley, which is also reflected in the Pico de Gallo, incorporating all four ingredients. These Mediterranean Chicken Fajitas offer a health-conscious, gentler, and unique approach to enjoying those delightful wraps!
The Filling
The filling is a typical chicken fillet, bell pepper and onion. First, I sauteed the chicken in a wok with olive oil, garlic and thyme. Then, I finished it up with the veggies! Overall, this dish has milder and simpler aromatics than usual fajitas, which makes them favourable for kids whose palates aren’t always used to bold flavours. It’s also a lean recipe without all the heavy BBQ or Chipotle sauce.
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. Add whatever fillings you’d like on the table and let people choose them. No worries if you don’t have any fresh thyme; 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 Wraps Recipes
Mediterranean Chicken Fajitas
Ingredients
- 6 large tortilla breads ((flour or corn))
- 2 chicken breasts (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 ingredients; let marinate in the fridge while doing the rest.
- Make the guacamole by mashing the avocado lightly, then mix it with the remaining 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 so the chicken can cook through and the vegetables slowly lose their 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.
1 Comment
Pingback: 20 Healthy Lunch Ideas Kids Can Take to School - Five Spot Green Living