Bright, zesty, and packed with smoky-spiced chicken, these lettuce wraps are the kind of weeknight dinner that feels like a treat without any of the fuss. The chicken marinates in fresh lemon juice, lemon zest, and garlic-infused olive oil alongside cumin, smoked paprika, and a touch of cayenne — building layers of flavor before it ever hits the pan. Colorful bell peppers and zucchini get a quick sear until they're tender with lightly charred edges, adding sweetness and a little crunch to every bite. Butter lettuce leaves stand in for tortillas, keeping things light and naturally grain-free, which means there's absolutely no concern about oat-based fillers, coatings, or flour blends sneaking into the mix. Creamy avocado slices and fresh cilantro finish each cup with richness and a pop of herby freshness. A squeeze of lemon wedge right before eating ties the whole thing together beautifully. These are easy to assemble, fun to eat, and genuinely crowd-pleasing — no one at the table will feel like they're missing a thing.
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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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