I absolutely love eating my dinner in a tortilla. I’ll eat anything in there. Anything at all. A few examples:
- tacos (duh)
- quesadillas (duh)
- BBQ chicken quesadilla (ok)
- peanut butter quesadilla (woah)
- Egg burrito (yep)
- and the best….Pizzadilla (wow! idea courtesy of my BIL circa 2005)
So we’ve decided to move our Greek chicken pitas out of the pita and into the fajita. A Greek version of our favorite Mexican dinner. My only regret is that we didn’t think of this sooner, and the only thing I’m lying about is that dollop of Tzatziki shown in that photo. I use like 75 dollops.
- ~2 lbs boneless/skinless chicken breasts
- 1 cup Greek vinaigrette (your favorite store bought)
- 2 tablespoons fresh lemon juice (about 2 small lemons)
- 1 tablespoon fresh oregano (optional)
- 1 container plain yogurt (about 5 oz)
- 1 container 2% Greek yogurt (~7 oz)
- 1/2 cup seeded & chopped cucumber
- 1 tablespoon fresh dill
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried dill
- ~1 clove garlic (more or less to taste)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 small yellow/white onions (to caramelize)
- Feta cheese (for topping)
- 1/2 chopped cucumber (for topping)
- 4-8 of your favorite tortillas
Mix the marinade ingredients in a Ziploc bag. Add the chicken and refrigerate for at least 1 hour, up to 8. Mix all tzatziki ingredients together and refrigerate until ready to use.
To caramelize the onion, slice thin, combine into a pan with a drizzle of olive oil and touch of salt, and cook down for about 20 minutes.
Grill the chicken (about 5-6 min/side for thicker cuts, 3 min/side for cutlets); let stand for a few minutes and then slice pieces about 1/4 in thick.
Assemble fajitas on your tortillas with caramelized onion, chicken, and top with chopped cucumber and fresh feta. Serve with sauce.