These wraps are bright, smoky, and satisfying in a way that feels indulgent without a single ingredient that would set back a mold detox protocol. The chicken gets a quick marinade in fresh lime juice, cumin, smoked paprika, and oregano before hitting a screaming-hot skillet, building a golden sear that delivers serious flavor without any fermented, aged, or processed components. Colorful bell peppers and zucchini cook alongside until they're just tender with a little char at the edges, keeping everything clean and whole-food simple. Crisp butter lettuce leaves stand in for tortillas, which means no grains, no vinegar-based condiments, and no hidden additives to second-guess. Creamy avocado slices and a handful of fresh cilantro finish each wrap with richness and brightness that make the whole plate feel restaurant-worthy. A squeeze of fresh lime right before eating ties every element together. This recipe serves four and comes together in well under an hour, making it an easy weeknight win when you need something nourishing that doesn't feel like a compromise.
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Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
The Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
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.
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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