Bright, zesty, and loaded with smoky-charred flavor, these lettuce wraps are the kind of weeknight dinner that feels like a treat without any of the fuss. The chicken marinates in fresh lemon juice, lemon zest, and garlic-infused olive oil alongside cumin, smoked paprika, and a touch of cayenne — a combination that builds serious depth before the pan even heats up. Colorful bell peppers and zucchini get cooked until tender with lightly charred edges, adding sweetness and a satisfying bite to every wrap. Butter lettuce cups stand in for tortillas, keeping things light and fresh while still holding the filling together beautifully. Creamy avocado slices and a handful of cilantro finish each cup with richness and brightness, and a squeeze of lemon right before eating ties the whole thing together. For anyone navigating a celery-free lifestyle, this recipe is naturally in the clear — no hidden stalks, no mirepoix-based sauces, just clean, straightforward ingredients from start to finish. It's the kind of crowd-pleasing meal you'll want on repeat.
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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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