Paraben Free Lemon Garlic Chicken Fajita Lettuce Wraps
Bright, zesty, and packed with smoky-spiced chicken, this is the kind of weeknight dinner that feels like a treat without any of the fuss. The marinade leans on fresh lemon juice, lemon zest, and garlic-infused olive oil to build serious flavor from clean, straightforward ingredients ā no processed sauces or mystery additives in sight. Colorful bell peppers and zucchini get a quick char in the skillet before joining the chicken, adding sweetness and a little crunch to every bite. Butter lettuce leaves stand in for tortillas, keeping things light and naturally free from the preservatives and synthetic compounds that sneak into so many packaged wraps and condiments. Creamy avocado slices and a shower of fresh cilantro finish each cup with richness and brightness that make the whole thing feel restaurant-worthy. A squeeze of lemon wedge right before eating ties all the flavors together in the best possible way. This one is genuinely easy to pull off and even easier to love.
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Learn more āIngredients
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)
- 1 tsp lemon zest
- 3 tbsp garlic-infused olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Ā½ tsp dried oregano
- Ā¼ tsp cayenne pepper
- Ā½ tsp sea salt
- Ā¼ 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
- Ā¼ tsp sea salt
For serving
- 2 heads butter lettuce, leaves separated
- 1 ripe avocado, sliced
- Ā¼ cup fresh cilantro leaves
- 1 lemon, cut into wedges
- Ā¼ 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 5ā6 minutes. Transfer to a plate.
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