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 involved. Thin strips of chicken get a punchy marinade of fresh lemon juice, lemon zest, garlic-infused olive oil, cumin, smoked paprika, and a touch of cayenne before hitting a screaming-hot skillet alongside colorful bell peppers and zucchini. The result is juicy, slightly caramelized chicken and tender-crisp vegetables that you scoop right into cool, crisp butter lettuce leaves. Creamy avocado slices and fresh cilantro finish each cup with richness and a pop of green. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is straightforward produce, poultry, and pantry spices with zero hidden surprises. A squeeze of fresh lemon over the top right before eating ties the whole thing together and makes the flavors sing. These are the kind of wraps that disappear fast, so consider doubling the batch.
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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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