BHA & BHT Free Lemon Garlic Chicken Fajita Lettuce Wraps

Total time55 min

Prep time20 min

Cook time15 min

BHA & BHT Free Lemon Garlic Chicken Fajita Lettuce Wraps

Bright, zesty, and loaded with smoky-charred vegetables, these lettuce wraps deliver serious fajita energy without a single tortilla in sight. The chicken marinates in fresh lemon juice, lemon zest, and garlic-infused olive oil alongside cumin, smoked paprika, and a touch of cayenne — all whole, recognizable ingredients with no synthetic preservatives hiding in the mix. That matters more than it might seem, because BHA and BHT tend to sneak into packaged seasonings, spice blends, and processed oils, making a from-scratch marinade like this one genuinely worth the extra few minutes. The bell peppers and zucchini get a quick sear in the same skillet until they're tender with lightly charred edges, which adds a depth of flavor that feels anything but "health food." Crisp butter lettuce cups stand in for wraps and keep everything light and fresh, while creamy avocado slices and a shower of cilantro round out each bite. A squeeze of lemon wedge right before eating ties the whole thing together in the best possible way. It's the kind of weeknight dinner that looks impressive on the table but comes together with minimal fuss.

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Ingredients

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)
ReaLemon 100% Lemon Juice - 15 fl. oz.ReaLemon 100% Lemon Juice - 32 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.DeLallo Lemon Juice - 6.75 Oz Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.
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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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