Grek-Mex Chicken Fajitas
In the Foods that Unite Us episode of My Greek Table, Season 4, Grek-Mex Chicken Fajitas is a favorite recipe mostly because the marriage of Greek and Mexican cuisines is becoming all the more popular in Athens. The two culinary traditions, despite being on opposite sides of the globe, complement each other beautifully. This recipe is also chock full of sponsors’ products, from the pre-cooked Mediterranean chicken strips by Grecian Delight - Kronos, to the plain Meltemi Greek Yogurt, to the crumbled Dodoni Feta!
- 1 large green bell pepper
- 1 large red bell pepper
- 4 Tbsp extra virgin Greek olive oil or more, as needed
- 1 large red onion thinly sliced
- Sea salt
- 3 garlic cloves minced
- 1 tsp chili powder or as desired
- ¼ tsp cayenne pepper
- 1 tsp ground paprika
- 1 tsp ground black pepper
- 2 teaspoons dried Greek oregano
- 1 tsp ground cumin
- 1 pound pre-cooked Mediterranean chicken strips
- 8 6-inch flour tortillas
- ½ cup Kalamata olive slices
- Crumbled feta
- Greek yogurt on the side optional
Seed and cut the peppers into ⅛ inch-wide strips.
Heat 2 tablespoons of olive oil in a grill pan or in a large skillet or wok over medium heat. Add peppers and onion. Stir in half of the spices and cook, stirring occasionally, until the onions are translucent. Add the garlic and stir to soften. Cook until vegetables are soft, 8 to 10 minutes.
Add the pre-cooked chicken strips to the grill pan and stir in the remaining spices. Add the oregano last and adjust the seasoning with salt and pepper as needed. Cook, stirring, for everything to meld.
Place tortillas on the grill or in a large skillet or wok to warm up.
To assemble fajitas, fill warmed tortillas with chicken, peppers, onions, Kalamata olives and feta. Serve with a dollop of Greek yogurt on the side, if desired.
Love chicken? Check out my online class “Wing It! – Great Mediterranean Chicken!“