Nutmeg Free Lemon Garlic Chicken Fajita Lettuce Wraps

Total time55 min

Prep time20 min

Cook time15 min

Nutmeg Free Lemon Garlic Chicken Fajita Lettuce Wraps

Bright, zesty, and packed with smoky-sweet flavor, these lettuce wraps are the kind of weeknight dinner that feels a little special without requiring much effort. The chicken marinates in fresh lemon juice, lemon zest, smoked paprika, cumin, and garlic-infused olive oil — a combination that delivers serious depth without relying on any warm spice blends that typically sneak nutmeg into the mix. For anyone who needs to avoid that particular spice, fajita-style dishes can be a minefield of pre-mixed seasonings, but building the spice profile from scratch here keeps everything clean and fully in your control. The bell peppers and zucchini get a quick sear until they're tender with lightly charred edges, adding color and a satisfying bite to every wrap. Creamy avocado slices and fresh cilantro finish each lettuce cup with cool contrast against the warm, spiced chicken. Butter lettuce leaves make a naturally crisp, low-fuss vessel — no tortillas needed, and nothing to second-guess on the ingredient list. A squeeze of fresh lemon right before eating ties the whole thing together beautifully.

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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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