Caffeine Free Lemon Garlic Chicken Fajita Lettuce Wraps
Bright, zesty, and packed with smoky-spiced chicken, this is the kind of weeknight dinner that feels like a treat without any of the fuss. The marinade ā built on fresh lemon juice, lemon zest, smoked paprika, cumin, and garlic-infused olive oil ā does all the heavy lifting, infusing the chicken with bold, layered flavor before it ever hits the pan. Every single ingredient here is naturally free of caffeine, so there's no need to scrutinize labels or swap anything out; it just works as written. Crisp butter lettuce cups stand in for tortillas, keeping things light and fresh while giving you that satisfying handheld experience. The charred bell peppers and zucchini add color and a little sweetness, and creamy avocado slices on top round everything out beautifully. A final squeeze of lemon wedge right before you eat ties the whole dish together in the best way. Whether you're cooking for a crowd or just yourself, these wraps come together in one skillet and disappear just as fast.
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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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