Artificial Flavors Free Lemon Garlic Chicken Fajita Lettuce Wraps
Bright, zesty, and packed with smoky-sweet flavor, these lettuce wraps deliver everything you love about fajita night without a single synthetic shortcut. Every bit of flavor here comes from real ingredients ā fresh lemon juice, lemon zest, smoked paprika, cumin, and garlic-infused olive oil ā so you never have to second-guess what's actually in your marinade. That's a bigger deal than it sounds, because a lot of store-bought fajita seasonings and bottled marinades quietly sneak in artificial flavor additives that are hard to spot on a label. Here, the chicken soaks up a punchy citrus-and-spice marinade before hitting a screaming-hot skillet, where it develops those gorgeous charred edges alongside tender bell peppers and zucchini. Butter lettuce cups keep things light and fresh, while creamy avocado slices and a handful of cilantro round out every bite. A squeeze of lemon wedge right before eating ties the whole thing together in the most satisfying way. It's weeknight-easy, genuinely vibrant, and the kind of meal that makes clean eating feel like anything but a compromise.
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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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