Bright, zesty, and packed with smoky-sweet flavor, these lettuce wraps are the kind of weeknight dinner that feels a little special without requiring much effort. The chicken marinates in fresh lemon juice, lemon zest, and garlic-infused olive oil alongside cumin, smoked paprika, and a touch of cayenne — building layers of bold flavor that have absolutely nothing to do with ginger. That matters more than it sounds, because so many fajita-style recipes and store-bought marinades sneak ginger in as a background note, making it genuinely tricky to find a version that's safe to enjoy without scrutinizing every label. Here, every ingredient is straightforward and easy to verify, so you can cook with confidence. The charred bell peppers and zucchini add color and a satisfying bite, while cool butter lettuce cups keep things light and fresh. Creamy avocado slices and a handful of cilantro finish each wrap with richness and brightness. A squeeze of lemon wedge right before eating ties the whole thing together beautifully.
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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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