Brazil Nut Free Lemon Garlic Chicken Fajita Lettuce Wraps
Bright, zesty, and loaded with smoky-charred flavor, these lettuce wraps are the kind of weeknight dinner that feels way more exciting than the effort required. Thin strips of chicken get a serious flavor boost from a marinade built on fresh lemon juice, lemon zest, smoked paprika, cumin, and garlic-infused olive oil ā then they're seared hot and fast until perfectly cooked through. Colorful bell peppers and zucchini go into the same skillet, picking up those gorgeous charred edges before getting tossed back in with the chicken. Butter lettuce leaves stand in for tortillas, keeping things light and crisp while still giving you that satisfying handheld experience. Creamy avocado slices and fresh cilantro on top round everything out beautifully. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress ā just clean, whole-food cooking from start to finish. Squeeze a lemon wedge over the top right before eating and you'll wonder why you ever bothered with a wrap any other way.
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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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