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5 from 2 votes

Greek fajitas

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main meal
Servings: 4 fajitas
Author: Becca Heyes


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.