Pescatarian Cilantro Lime Chicken Fajita Lettuce Wraps
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breasts, sliced into ¼-inch strips
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. - 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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