Eggless Lemon Garlic Chicken Fajita Lettuce Wraps
Bright, zesty, and packed with smoky-spiced flavor, these lettuce wraps are the kind of weeknight dinner that feels a little fancy without any real fuss. Thin strips of chicken get a serious flavor boost from a marinade built on fresh lemon juice, lemon zest, garlic-infused olive oil, cumin, smoked paprika, and a touch of cayenne ā then they're seared hot in a skillet until perfectly charred at the edges. Colorful bell peppers and zucchini cook alongside until tender and lightly caramelized, adding sweetness and crunch to every bite. The whole thing gets spooned into cool, crisp butter lettuce cups and finished with creamy avocado slices, fresh cilantro, and a squeeze of lemon ā no tortillas needed, and honestly, you won't miss them. Every single component in this recipe is naturally free of eggs, so there's no swapping, substituting, or label-reading required. It's a clean, vibrant meal that works beautifully for anyone avoiding eggs without ever feeling like a compromise.
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Learn more āIngredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breasts, sliced into thin strips
- 3 tbsp fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- 3 tbsp garlic-infused olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Ā½ tsp dried oregano
- Ā¼ tsp cayenne pepper
- Ā½ tsp sea salt
- Ā¼ tsp black pepper
For the vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 tbsp garlic-infused olive oil
- Ā¼ tsp sea salt
For serving
- 2 heads butter lettuce, leaves separated
- 1 ripe avocado, sliced
- Ā¼ cup fresh cilantro leaves
- 1 lemon, cut into wedges
- Ā¼ tsp red pepper flakes (optional)
Instructions
- 1
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.
- 2
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 5ā6 minutes. Transfer to a plate.
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