Anti Inflammatory Lemon Garlic Chicken Fajita Lettuce Wraps

Total time55 min

Prep time20 min

Cook time15 min

Anti Inflammatory Lemon Garlic Chicken Fajita Lettuce Wraps

Bright, zesty, and loaded with color, these lettuce wraps deliver all the sizzle of a classic fajita night without anything that works against your body. The chicken marinates in fresh lemon juice, lemon zest, and garlic-infused olive oil alongside cumin, smoked paprika, and oregano — a lineup that's as fragrant as it is functional, since those spices are well-regarded for their anti-inflammatory properties. Red and yellow bell peppers and zucchini get a quick char in the skillet, keeping their nutrients intact while adding a satisfying sweetness and crunch. Butter lettuce cups stand in for tortillas, making the whole dish naturally grain-free and light without feeling like a compromise. Creamy avocado slices and a shower of fresh cilantro finish each wrap with richness and brightness that ties everything together. A squeeze of lemon wedge right before eating lifts every single bite. This is the kind of weeknight meal that genuinely feels like a treat while quietly doing your body a favor.

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts, sliced into thin 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 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
½ tsp dried oregano
¼ tsp cayenne pepper
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, halved lengthwise and sliced into half-moons
1 tbsp garlic-infused olive oil
¼ tsp sea salt

For serving

2 heads butter lettuce, leaves separated
1 ripe avocado, sliced
¼ cup fresh cilantro leaves
1 lemon, cut into wedges
¼ 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 5–6 minutes. Transfer to a plate.

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