Artificial Food Coloring Free Lemon Garlic Chicken Fajita Lettuce Wraps
Bright, zesty, and loaded with smoky-spiced chicken and charred vegetables, these lettuce wraps are the kind of weeknight dinner that feels way more exciting than the effort involved. Every ingredient here is whole and recognizable ā fresh lemon juice, smoked paprika, cumin, real bell peppers, zucchini, and ripe avocado ā so there's no need to squint at a label wondering what "Red 40" or "Yellow 5" is doing in your dinner. Packaged fajita seasonings and bottled marinades are notorious for sneaking in artificial dyes, but this recipe builds all its color and flavor from scratch using spices, citrus, and garlic-infused olive oil. The chicken gets a 20-minute marinade in that lemon-garlic base before hitting a screaming-hot skillet, where it develops gorgeous caramelized edges alongside the peppers and zucchini. Butter lettuce cups stand in for tortillas, keeping things light and crisp while also sidestepping any processed wraps that might carry hidden additives. A handful of fresh cilantro, a few avocado slices, and a squeeze of lemon wedge at the end tie everything together beautifully. It's vibrant, satisfying, and completely clean from start to finish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!