Low Iodine Lemon Garlic Chicken Fajita Lettuce Wraps

Total time55 min

Prep time20 min

Cook time15 min

Low Iodine Lemon Garlic Chicken Fajita Lettuce Wraps

Bright, zesty, and loaded with smoky-spiced chicken and colorful vegetables, these lettuce wraps hit every note you want in a satisfying handheld meal. The marinade leans hard on fresh lemon juice, lemon zest, and garlic-infused olive oil, which means bold flavor without relying on any of the processed sauces or seasoning packets that can quietly sneak iodine into an otherwise clean dish. Cumin, smoked paprika, and a touch of cayenne do the heavy lifting here, giving the chicken that fajita-style depth you'd expect from a restaurant plate. Swapping tortillas for crisp butter lettuce leaves is a genuinely smart move — they're sturdy enough to hold the filling and add a cool, fresh contrast to the warm, charred peppers and zucchini. Creamy avocado and a handful of cilantro finish each cup with richness and brightness, and a squeeze of fresh lemon right before eating ties everything together. Because every ingredient is whole and unprocessed, you can cook this with real confidence rather than second-guessing labels. It's the kind of weeknight dinner that feels like a treat without any of the stress.

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Ingredients

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)
ReaLemon 100% Lemon Juice - 15 fl. oz.ReaLemon 100% Lemon Juice - 32 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.DeLallo Lemon Juice - 6.75 Oz Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.
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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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