Anti Inflammatory Cilantro Lime Chicken Fajita Lettuce Wraps

Total time55 min

Prep time20 min

Cook time20 min

Anti Inflammatory Cilantro Lime Chicken Fajita Lettuce Wraps

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts, sliced into ¼-inch strips
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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3 tbsp fresh lime juice (from about 2 limes)
2 tbsp olive oil, divided
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
¾ tsp salt
¼ tsp black pepper

For the vegetables

1 red bell pepper, seeded and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1 medium zucchini, halved lengthwise and sliced into half-moons
¼ tsp salt

For serving

12 large butter lettuce leaves, washed and dried
1 large avocado, pitted and sliced
¼ cup fresh cilantro leaves
1 lime, cut into wedges
1 jalapeño, thinly sliced (optional)

Instructions

1
In a mixing bowl, combine the lime juice, 1 tbsp of the olive oil, cumin, smoked paprika, oregano, cayenne, 3/4 tsp salt, and black pepper. Add the chicken strips 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 large (12-inch) skillet over medium-high heat until shimmering. Add the red and yellow bell pepper strips and zucchini, season with 1/4 tsp salt, and cook, stirring occasionally, until the vegetables are tender with a little char at the edges, about 6–7 minutes. Transfer to a plate and set aside.

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