Low Iodine Basil & Oregano Chicken Fajita Lettuce Wraps

Total time55 min

Prep time20 min

Cook time20 min

Low Iodine Basil & Oregano Chicken Fajita Lettuce Wraps

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breast, thinly sliced against the grain
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
2 tbsp fresh lemon juice
¼ cup fresh basil leaves, thinly sliced
2 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
½ tsp sea salt
¼ tsp black pepper

For the vegetables

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium zucchini, cut into thin half-moons
½ tsp sea salt

For serving

2 heads butter lettuce, leaves separated and washed
1 avocado, sliced (optional)
2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a mixing bowl, combine 1 tbsp olive oil, lemon juice, basil, dried oregano, cumin, smoked paprika, 1/2 tsp salt, and black pepper. Add the sliced chicken and toss until evenly coated. Let the chicken marinate at room temperature for 15 minutes.
2
Heat the remaining 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the bell peppers and zucchini, season with the remaining 1/2 tsp salt, and cook, stirring occasionally, until the peppers are tender and lightly charred at the edges, about 5–6 minutes. Transfer the vegetables to a plate and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!