Red Meat Allergy Friendly Basil & Oregano Chicken Fajita Lettuce Wraps

Total time55 min

Prep time20 min

Cook time20 min

Red Meat Allergy Friendly Basil & Oregano Chicken Fajita Lettuce Wraps

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breast, thinly sliced against the grain
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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2 tbsp olive oil, divided
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.

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