Bright, zesty, and loaded with bold flavor, these lettuce wraps hit every craving without derailing a strict anti-candida eating plan. The marinade leans on fresh lemon juice, lemon zest, and garlic-infused olive oil instead of sugary sauces or vinegar-heavy condiments that can sneak in unwanted ingredients, making it a genuinely clean option. Smoked paprika, cumin, and a touch of cayenne give the chicken serious depth, while the quick skillet char on the bell peppers and zucchini adds that satisfying fajita energy you might think you'd have to give up. Butter lettuce cups stand in for tortillas beautifully — they're crisp, cool, and sturdy enough to hold a generous scoop of the saucy chicken and vegetable mix. Creamy avocado slices and a shower of fresh cilantro round everything out, so the finished wrap feels indulgent even though every single component is on the approved list. It's the kind of meal that proves eating to support your gut doesn't have to mean bland or boring — this one is genuinely weeknight-worthy.
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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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