Bright, zesty, and loaded with smoky-charred flavor, these lettuce wraps are the kind of weeknight dinner that feels way more exciting than the effort involved. Thin strips of chicken get a bold marinade of fresh lemon juice, lemon zest, cumin, smoked paprika, and garlic-infused olive oil before hitting a screaming-hot skillet alongside colorful bell peppers and zucchini. The result is juicy, slightly caramelized chicken and tender-crisp vegetables that tuck perfectly into cool, crisp butter lettuce leaves. Creamy avocado slices and a shower of fresh cilantro round everything out, with lemon wedges on the side for an extra hit of brightness. For anyone navigating a mushroom-free diet, this recipe is a genuinely satisfying win — every single ingredient is clean and straightforward, with zero hidden fungi lurking in sauces, seasonings, or broths. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. It's fresh, filling, and bold enough to earn a permanent spot in your regular rotation.
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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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