Gut Friendly Lemon Garlic Chicken Fajita Lettuce Wraps

Total time55 min

Prep time20 min

Cook time15 min

Gut Friendly Lemon Garlic Chicken Fajita Lettuce Wraps

Bright, zesty, and loaded with color, these lettuce wraps deliver all the bold flavors of a classic fajita night without anything that tends to upset a sensitive gut. Garlic-infused olive oil does the heavy lifting here — you get that deep, savory garlic flavor without the fructans that whole garlic cloves bring to the table, making it a genuinely smart swap rather than a compromise. The chicken marinates in fresh lemon juice, smoked paprika, and cumin before hitting a screaming-hot skillet, so every strip comes out juicy with beautifully caramelized edges. Bell peppers and zucchini round out the filling with tender, lightly charred vegetables that feel satisfying without being heavy. Crisp butter lettuce cups replace tortillas as the wrap, keeping things light and refreshing while also skipping the gluten question entirely. Creamy avocado slices and a shower of fresh cilantro finish each cup with richness and brightness in every single bite. This is the kind of weeknight dinner that looks impressive on the table but comes together in one skillet with very little fuss.

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts, sliced into thin strips
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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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
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp sea salt
¼ 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
¼ tsp sea salt

For serving

2 heads butter lettuce, leaves separated
1 ripe avocado, sliced
¼ cup fresh cilantro leaves
1 lemon, cut into wedges
¼ 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 5–6 minutes. Transfer to a plate.

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