For the balsamic vegetables:
- 1 red pepper
- 1 small courgette (zucchini)
- 1 red onion
- 1 tbsp oil
- 1 tbsp balsamic vinegar
- 1/4 tsp dried oregano
- Salt
- Black pepper
For the herby yogurt dressing:
- 1 small clove garlic, peeled
- Small bunch fresh parsley
- 2 tbsp Greek yogurt
- 1 tsp lemon juice
- Salt
- Black pepper
To assemble the Greek fajitas:
- 4 flatbreads or flour tortillas
- 4 tbsp crumbled feta cheese
Cut the red pepper, courgette and red onion into strips.
Heat a little oil in a griddle pan (or a frying pan, if you don't have a griddle pan). Add the vegetables, and cook over a fairly high heat for 5 minutes, tossing regularly, until the vegetables are soft and lightly charred.
In a small bowl, combine the balsamic vinegar with the dried oregano and some salt and pepper. Pour the mixture over the cooked vegetables, and return to the heat for another minute or two.
To make the yogurt dressing, add the garlic and parsley to a mini food processor, and blitz until finely chopped. Add the yogurt, lemon juice, and plenty of salt and pepper, and blitz again to combine.
To assemble, divide the vegetables between the four tortillas / flatbread, and top with the herby yogurt dressing and some crumbled feta cheese.
Feel free to double the vegetable quantity for a heartier meal.
Nutrition Facts
Greek Fajitas
Amount Per Serving (1 fajita)
Calories 196
Calories from Fat 66
% Daily Value*
Fat 7.3g11%
Saturated Fat 2.3g12%
Cholesterol 9mg3%
Sodium 215mg9%
Potassium 315mg9%
Carbohydrates 28.1g9%
Fiber 4.7g19%
Sugar 4.2g5%
Protein 6.2g12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.