Thursday, August 28, 2014

It's a Wrap: "Greek" Fajitas

What do your meals look like when you eat alone?
Fast food?

My lunches are often not very interesting, but once in a while I get inspired!

Like the other day.

I had quite a few vegetables I'd bought on sale and I thought about how best to incorporate them into my lunch. I started cutting up multi-colored sweet peppers, scallions, and mushrooms. I decided to dry sauté them in a little olive oil. I looked in the fridge again and found a bag of fresh spinach, some pepperoni,  and black olives.

I added a large handful of spinach to the sauté pan, cut the olives in half, and three slices of pepperoni into quarters. I tossed the veggies until they were all cooked and the peppers and mushrooms were starting to brown. A little salt, a little pepper. Toss in the olives (which are what make it "Greek" but maybe I should call it an "Italian" Fajita because of the pepperoni) and pepperoni to warm them and then I folded it all into a small flour tortilla, added some dressing, and "pinned" it shut with a toothpick.


It might not be a family meal recipe (unless your whole family has highly refined taste!) but sometimes you just need a grown up, healthy dish.

"Greek" Fajitas (1 serving)

2 tsp. olive oil
1 each mini-peppers in red, yellow, and orange (or any combination), coarsely chopped
1/2 cup sliced mushrooms
1-2 scallions cut into 1 inch lengths, including the green tops
salt and pepper to taste
1-2 cups fresh spinach leaves (I used 2)
3-4 black olives, cut in half
3 slices pepperoni, cut into quarters
1 fajita size flour tortilla
dressings of your choice (I used 2tsp Cucumber Ranch and 1 tsp Raspberry Walnut)

Heat the oil in a small non-stick frying pan over medium-high heat. When it runs thin add the peppers, mushrooms, and scallions. Stirring frequently, cook until they begin to become tender. Add spinach leaves and continue stirring until they wilt completely and the peppers and mushrooms begin to brown. Add the olives and pepperoni. Place the tortilla over the pan to warm it for about 30 seconds.

Carefully place the tortilla on a plate and line up the veggies in the middle of the tortilla. Salt and pepper to taste. Add a little of your favorite dressing. To make it even more "Greek" throw in a tablespoon of Feta cheese!

*Variation: I've used strips of zucchini instead of mushroom when that's what I have. You can make your own variation with whatever veggies are in your fridge.

Fold the bottom up and the sides in. "Pin" with a toothpick and enjoy!

For a printable version of the recipe click here.

I liked it so much I made it again the next day! 

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  1. Now that looks very tasty!!!
    And I totally get what you are talking about, when I am alone I don't really get inspired to make a fancy dish, but there is that one day that hummm..

  2. This looks totally delicious! I love mixing up lots of veggies to make something new. I'm pinning this. Thanks for sharing.

  3. I agree lunches for one can be boring. I like to heat up left overs if we have them from dinner. This is a great idea for lunch. Love that it's easy and healthy. Thanks for sharing @DearCreatives Inspiration Spotlight party!



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