Mustard Free Lemon Garlic Chicken Fajita Lettuce Wraps

Total time55 min

Prep time20 min

Cook time15 min

Mustard 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 a treat without requiring much effort. Chicken strips are marinated in fresh lemon juice, lemon zest, garlic-infused olive oil, cumin, smoked paprika, and a touch of cayenne before hitting a screaming-hot skillet — the result is juicy, deeply seasoned meat with gorgeous caramelized edges. Colorful bell peppers and zucchini cook alongside until tender and lightly charred, adding sweetness and a satisfying bite. Butter lettuce leaves stand in for tortillas, keeping things light and crisp while holding all that filling together beautifully. Creamy avocado slices and a shower of fresh cilantro finish each wrap with richness and freshness in every single bite. Because the marinade is built entirely from whole spices, citrus, and oil, there's no need to scan labels for hidden condiments or seasoning blends that might sneak in unwanted ingredients — everything here is clean and straightforward. Squeeze a lemon wedge over the top right before eating and you'll wonder why you ever needed anything else.

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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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