Hazelnut Free Lemon Garlic Chicken Fajita Lettuce Wraps
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 ā 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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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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