Lactose Free Lemon Garlic Chicken Fajita Lettuce Wraps
Bright, zesty, and packed with smoky-spiced chicken, this is the kind of weeknight dinner that feels like a treat without any of the usual dairy-laden toppings or sauces to worry about. The marinade does serious heavy lifting here ā fresh lemon juice, lemon zest, smoked paprika, cumin, and garlic-infused olive oil come together to give the chicken strips bold, layered flavor before they even hit the pan. Cooking the bell peppers and zucchini over high heat until they pick up a little char adds a satisfying depth that makes the whole filling feel restaurant-worthy. Butter lettuce leaves stand in for tortillas, keeping things light and crisp while naturally sidestepping any ingredient that could cause issues for those avoiding dairy. Creamy avocado slices and a shower of fresh cilantro bring richness and brightness to every bite without a drop of cheese or sour cream in sight. A squeeze of lemon wedge right before eating ties everything together with a clean, citrusy finish. These wraps are easy to scale up for a crowd and come together fast enough to earn a permanent spot in your dinner rotation.
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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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