Fresh lemon juice and zest do the heavy lifting here, delivering that bright, tangy punch you want in a fajita marinade without relying on any processed citric acid additives. The chicken soaks up a bold blend of smoked paprika, cumin, oregano, and cayenne, so every strip comes out deeply seasoned and satisfying. Colorful bell peppers and zucchini get a quick char in the skillet, adding sweetness and a little smoky edge that plays beautifully against the garlicky chicken. Butter lettuce cups stand in for tortillas, keeping things light and crisp while giving you that satisfying handheld experience. Creamy avocado slices and a scatter of fresh cilantro finish each wrap with richness and herby brightness. It's the kind of meal that looks impressive on a platter but comes together in under an hour with minimal cleanup — perfect for a weeknight dinner or a casual spread for friends.
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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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