Honey Free Lemon Garlic Chicken Fajita Lettuce Wraps
Bright, zesty, and loaded with smoky-spiced chicken, these lettuce wraps are the kind of weeknight dinner that feels way more exciting than the effort involved. The marinade leans hard on fresh lemon juice, lemon zest, and garlic-infused olive oil to build deep flavor without a single drop of sweetener ā so anyone avoiding honey or other added sugars can dig in completely worry-free. Smoked paprika, cumin, and a touch of cayenne give the chicken that classic fajita character, while charred bell peppers and zucchini add color and a satisfying bite. Butter lettuce cups stand in for tortillas, keeping things light and crisp, and creamy avocado slices on top round out every single bite. A squeeze of fresh lemon wedge right before eating ties the whole thing together in the best way. This is the kind of recipe that looks impressive on a platter but comes together in one skillet with minimal cleanup ā a genuine win on both counts.
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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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