Beef Free Lemon Garlic Chicken Fajita Lettuce Wraps
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 ā 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 ā 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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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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