Vegan Basil & Oregano Chicken Fajita Lettuce Wraps
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breast, thinly sliced against the grain
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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