Bright, zesty, and packed with smoky-spiced flavor, these lettuce wraps are the kind of weeknight dinner that feels a little special without requiring much effort. Chicken breasts are marinated in fresh lemon juice, lemon zest, garlic-infused olive oil, cumin, smoked paprika, and a touch of cayenne before hitting a hot skillet — the result is juicy, lightly charred strips with serious depth. Colorful bell peppers and zucchini cook alongside until tender and caramelized at the edges, adding sweetness and texture to every bite. Crisp butter lettuce leaves stand in for tortillas, keeping things light and fresh while still giving you that satisfying handheld experience. Creamy avocado slices and a shower of cilantro finish each cup, with lemon wedges on the side for an extra hit of brightness. The whole dish is built entirely around chicken and vegetables, so there's no need to swap or substitute anything — it's naturally free of red meat without any compromise on flavor or satisfaction. These are the kind of wraps that disappear fast, so consider doubling the batch.
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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.
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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