Low Sugar Lemon Garlic Chicken Fajita Lettuce Wraps
Bright, zesty, and packed with smoky-spiced chicken and charred vegetables, these lettuce wraps are the kind of meal that feels indulgent without any of the usual compromise. The chicken marinates in fresh lemon juice, lemon zest, and garlic-infused olive oil alongside cumin, smoked paprika, and a touch of cayenne ā building layers of bold flavor that have absolutely no need for added sweeteners. That's actually the quiet win here: so many store-bought fajita seasonings and marinades sneak in sugar or honey, but this one keeps everything clean through citrus brightness and spice alone. Crisp butter lettuce cups stand in for tortillas, cradling the seared chicken, tender bell peppers, and zucchini in a way that feels fresh and satisfying rather than like a substitution. Creamy avocado and a scatter of fresh cilantro round everything out, and a squeeze of lemon wedge right before eating ties the whole dish together. It comes together in one skillet, which means less cleanup and more time enjoying dinner.
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Learn more āIngredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breasts, sliced into thin strips
- 3 tbsp fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- 3 tbsp garlic-infused olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Ā½ tsp dried oregano
- Ā¼ tsp cayenne pepper
- Ā½ tsp sea salt
- Ā¼ tsp black pepper
For the vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 tbsp garlic-infused olive oil
- Ā¼ tsp sea salt
For serving
- 2 heads butter lettuce, leaves separated
- 1 ripe avocado, sliced
- Ā¼ cup fresh cilantro leaves
- 1 lemon, cut into wedges
- Ā¼ tsp red pepper flakes (optional)
Instructions
- 1
In a large mixing bowl, whisk together 3 tbsp lemon juice, lemon zest, 2 tbsp garlic-infused olive oil, cumin, smoked paprika, oregano, cayenne, 1/2 tsp sea salt, and black pepper until combined. Add the chicken strips and toss to coat evenly. Let marinate at room temperature for 20 minutes.
- 2
Heat 1 tbsp garlic-infused olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the bell peppers and zucchini, season with 1/4 tsp sea salt, and cook, stirring occasionally, until the vegetables are tender and lightly charred at the edges, about 5ā6 minutes. Transfer to a plate.
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