Cashew Free Lemon Garlic Chicken Fajita Lettuce Wraps
Bright, zesty, and packed with smoky-spiced chicken, these lettuce wraps are the kind of weeknight dinner that feels way more exciting than the effort required. The chicken marinates in fresh lemon juice, lemon zest, and garlic-infused olive oil with cumin, smoked paprika, and a touch of cayenne ā a combination that builds serious depth of flavor before the pan even gets hot. Bell peppers and zucchini get a quick sear until they're tender with lightly charred edges, adding color and a satisfying bite to every wrap. Butter lettuce leaves stand in for tortillas, keeping things light and crisp while still holding all that saucy filling together beautifully. Creamy avocado slices and fresh cilantro finish each cup with richness and brightness, and a squeeze of lemon right before eating ties the whole thing together. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of cashews and any sneaky nut-based sauces or creamy fillings that often show up in fusion-style wraps. It's a clean, crowd-pleasing plate that doesn't ask you to compromise on flavor for a single second.
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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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