Macadamia Free Lemon Garlic Chicken Fajita Lettuce Wraps
Bright, zesty, and loaded with smoky-charred flavor, these lettuce wraps are the kind of weeknight dinner that feels like way more effort than it actually is. Thin-sliced chicken gets a punchy 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. Colorful bell peppers and zucchini cook alongside until they're tender with just enough char, then everything gets tossed together for a filling that's genuinely hard to stop eating. Crisp butter lettuce cups stand in for tortillas, keeping things light and fresh while creamy avocado slices and a shower of cilantro round out each bite. A squeeze of lemon wedge right before eating ties the whole thing together in the best way. For anyone navigating tree nut concerns, this recipe is naturally free of macadamias and any other nuts ā every ingredient is straightforward, so there's no need to scrutinize labels or swap anything out. It's a clean, confident cook that delivers big restaurant-style flavor straight from your own skillet.
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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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