Bright, zesty, and loaded with smoky-charred flavor, these lettuce wraps deliver everything you love about fajitas without a single trace of cinnamon — which sneaks into more spice blends and seasoning packets than most people realize. Here, the warmth comes entirely from smoked paprika, cumin, and a touch of cayenne, so you get that bold, satisfying depth with complete confidence in every ingredient. Thin-sliced chicken gets a quick marinade in fresh lemon juice, lemon zest, and garlic-infused olive oil before hitting a screaming-hot skillet alongside red and yellow bell peppers and zucchini until everything is beautifully charred at the edges. Butter lettuce leaves stand in for tortillas, keeping things light and crisp while still holding up to the juicy filling. Creamy avocado slices and a shower of fresh cilantro finish each wrap with richness and brightness that make the whole thing feel restaurant-worthy. A squeeze of fresh lemon over the top right before eating ties all those savory, smoky notes together in the best possible way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
