Greek Style Fajitas Food

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GREEK-STYLE FAJITAS



Greek-Style Fajitas image

Make and share this Greek-Style Fajitas recipe from Food.com.

Provided by noway

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

4 boneless skinless chicken breasts, halved
1/3 cup Italian salad dressing
1/3 cup soy sauce
2 medium tomatoes, chopped
1 cup lettuce, shredded
2 tablespoons lemon juice
1 tablespoon vinegar
1/4 cup vegetable oil
1 garlic clove, minced
1/2 teaspoon dried oregano
8 ounces sour cream
2 tablespoons lemon juice
1 tablespoon dried dill
1/2 teaspoon oregano
1/2 teaspoon sugar
1 tablespoon parsley, chopped
4 greek pita pockets, halved

Steps:

  • Marinade chicken in salad dressing and soy sauce for several hours.
  • Grill or bake chicken until fully cooked and juices run clear (cooking time will vary depending on method and thickness of chicken).
  • Keep chicken warm.
  • Combine tomatoes, lettuce, lemon juice, vinegar, oil, garlic, and oregano in a bowl.
  • Mix sour cream and next 6 ingredients in another bowl.
  • Cut chicken into strips and place in pita pockets. Each pita pocket contains 1/2 of a chicken breast.
  • Add tomato mixture and top with sour cream sauce.

CHICKEN FAJITAS



Chicken Fajitas image

Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas

Steps:

  • 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
  • Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
  • 2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
  • 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
  • 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
  • 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

Nutrition Facts : Calories 347, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 157 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 31 grams

HOMEMADE CHICKEN FAJITAS



Homemade Chicken Fajitas image

Making homemade fajita seasoning is a lot easier than you might think, and you probably already have the ingredients in your spice cabinet. Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you're ready to make fajitas. Brighten up this dish with a mixture of red, orange, yellow, and green peppers. Top with your favorite garnishes. We use sour cream, pico de gallo, and guacamole.

Provided by Mark A. Sheeler

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h35m

Yield 4

Number Of Ingredients 12

1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
1 ½ pounds skinless, boneless chicken breast, cut into strips
4 tablespoons olive oil, or more as needed
2 bell peppers, sliced
1 onion, thinly sliced
8 (6 inch) flour tortillas

Steps:

  • Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
  • Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
  • Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
  • Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
  • While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
  • To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 43.9 g, Cholesterol 96.9 mg, Fat 23.3 g, Fiber 5.3 g, Protein 42.4 g, SaturatedFat 4.4 g, Sodium 1099.1 mg, Sugar 6.3 g

CHICKEN FAJITA PITA



Chicken Fajita Pita image

Make and share this Chicken Fajita Pita recipe from Food.com.

Provided by pink cook

Categories     Lunch/Snacks

Time 8h25m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup Italian salad dressing (fat free)
1/3 cup low sodium soy sauce
3 chicken breast halves, skinned and boned
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
2 (7 inch) pita bread rounds, halved (or use flour tortillas)
1/4 cup ranch salad dressing (or use low-fat yogurt)
picante sauce (optional)

Steps:

  • Combine Italian salad dressing and soy sauce in a medium bowl and add chicken. Cover and chill at least 8 hours. Remove chicken from marinade and reserve.
  • Grill chicken over medium heat 10 minutes on each side or until well cooked and light browned. Cut into strips and keep it warm.
  • Add 2 tablespoons of vegetable oil in a nonstick skillet and place over medium-high heat until hot and add peppers and onion slices. Cook until vegetables are crisp-tender and then add grilled chicken strips.
  • Fill pita halves with chicken and vegetables and serve with Ranch salad dressing or yogurt and picante sauce, if you like.

Nutrition Facts : Calories 356.3, Fat 19, SaturatedFat 3.6, Cholesterol 38.9, Sodium 1384.5, Carbohydrate 30, Fiber 2.3, Sugar 5.4, Protein 16.7

GREEK TILAPIA



Greek Tilapia image

While on a trip through the Greek islands, my husband and I had a dish that we loved. I tried to duplicate it by combining several different recipes and came up with this. -Sally Burrell, Idaho Falls, Idaho

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

4 tilapia fillets (4 ounces each)
4 teaspoons butter
1 large egg
3/4 cup crumbled tomato and basil feta cheese
1/4 cup fat-free milk
1/4 teaspoon cayenne pepper
1 large tomato, seeded and chopped
1/4 cup chopped ripe olives
1/4 cup pine nuts, toasted
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
1/8 teaspoon pepper

Steps:

  • In a large cast-iron or other ovenproof skillet, brown fish in butter., In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish. Sprinkle with tomato, olives and pine nuts. Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 10-15 minutes., In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish.

Nutrition Facts : Calories 279 calories, Fat 16g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 362mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.

LAMB FAJITAS



Lamb Fajitas image

This is a tasty alternative to beef or chicken. I got this recipe from a friend.-Bonnie Hiller, Powell, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1 boneless leg of lamb or lamb shoulder (3 to 4 pounds)
1/2 cup canola oil
1/2 cup lemon juice
1/3 cup soy sauce
1/3 cup packed brown sugar
1/4 cup vinegar
3 tablespoons Worcestershire sauce
1 tablespoon ground mustard
1/2 teaspoon pepper
1 large green pepper, sliced
1 large sweet red pepper, sliced
1 large onion, sliced
16 flour tortillas (7 inches), warmed
Chopped tomato and cucumber, optional

Steps:

  • Cut lamb into thin bite-size strips. In a large resealable plastic bag, combine the oil, lemon juice, soy sauce, sugar, vinegar, Worcestershire, mustard and pepper; add lamb. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. , Transfer lamb and marinade to a Dutch oven or large saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Add peppers and onion; cook 4 minutes longer or until vegetables are crisp-tender. , Using a slotted spoon, place meat and vegetables on tortillas; top with tomato and cucumber if desired. Fold in sides of tortilla.

Nutrition Facts :

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