Bright, zesty, and loaded with smoky-charred vegetables, these lettuce wraps deliver serious fajita energy without a single tortilla in sight. 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 deep, layered flavor before the pan even gets hot. Bell peppers and zucchini get a quick sear until they're tender with lightly charred edges, then everything comes together in one skillet for an easy weeknight win. Butter lettuce leaves stand in as crisp, cool wrappers that balance all that warm, spiced filling beautifully. Creamy avocado slices and fresh cilantro finish each cup with richness and brightness, and a squeeze of lemon wedge right before eating ties it all together. Every ingredient here is naturally free from coconut in any form — no coconut aminos, no coconut oil, no hidden coconut flour — so you can build your plate with total confidence. 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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