Bright, zesty, and loaded with smoky-charred flavor, these lettuce wraps are the kind of weeknight dinner that feels like a treat without any of the fuss. The marinade is built entirely from fresh lemon juice, lemon zest, garlic-infused olive oil, and a confident blend of cumin, smoked paprika, oregano, and cayenne — every ingredient is whole and recognizable, with zero need for packaged sauces or condiments that often sneak in unwanted additives. That matters a lot when you're avoiding emulsifiers, since bottled marinades and store-bought seasoning blends are some of the most common culprits. Here, you're in complete control from the first toss to the final squeeze of lemon. The chicken gets beautifully caramelized in a hot skillet, the bell peppers and zucchini pick up a little char at the edges, and everything comes together in crisp butter lettuce cups with creamy avocado and fresh cilantro on top. It's a naturally light, vibrant meal that doesn't feel like it's missing anything — because it genuinely isn't.
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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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