Bright, zesty, and loaded with color, these lettuce wraps are the kind of weeknight dinner that feels like a treat without any of the fuss. Thin-sliced chicken gets a bold marinade of fresh lemon juice, lemon zest, smoked paprika, cumin, and garlic-infused olive oil before hitting a screaming-hot skillet, so every strip comes out juicy with beautifully caramelized edges. Charred bell peppers and zucchini round out the filling with sweetness and a little smoky depth. The whole thing gets scooped into crisp butter lettuce cups and finished with creamy avocado, fresh cilantro, and a squeeze of lemon — no tortillas needed, and honestly, you won't miss them. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved. It's a clean, vibrant meal that works just as well for a casual family dinner as it does for a crowd-pleasing spread.
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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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