Bright, zesty, and loaded with smoky-charred flavor, these lettuce wraps are the kind of weeknight dinner that feels like a treat without any of the usual ingredient anxiety. The marinade leans hard on fresh lemon juice, lemon zest, and garlic-infused olive oil to build deep, savory flavor — no flavor packets, no seasoning blends with hidden additives, just real ingredients you can actually read. Smoked paprika, cumin, and a touch of cayenne do all the heavy lifting, giving the chicken that bold, fajita-style punch from scratch. The vegetables — red and yellow bell peppers plus zucchini — get a quick sear until they're tender with lightly charred edges, adding sweetness and a little smokiness that plays beautifully against the bright citrus. Butter lettuce cups keep everything light and fresh, while creamy avocado slices and a shower of cilantro round out each bite. A squeeze of lemon right before eating ties it all together and makes the flavors pop. These are the kind of wraps you'll find yourself making on repeat.
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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.
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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