Pecan Free Lemon Garlic Chicken Fajita Lettuce Wraps
Bright, zesty, and loaded with smoky-charred flavor, these fajita lettuce wraps are the kind of weeknight dinner that feels way more exciting than the effort involved. Thin-sliced chicken gets a punchy marinade of fresh lemon juice, lemon zest, smoked paprika, cumin, and garlic-infused olive oil before hitting a screaming-hot skillet, and the result is juicy, deeply seasoned meat with gorgeous caramelized edges. Colorful bell peppers and zucchini cook alongside until they're tender with just a little char, adding sweetness and body to every bite. Butter lettuce leaves stand in for tortillas, keeping things light and crisp while still holding all that saucy filling together beautifully. Creamy avocado slices and fresh cilantro finish each wrap with richness and a pop of green freshness, and a squeeze of lemon right before eating ties the whole thing together. Every ingredient here is naturally free of tree nuts, so there's no need to scan labels or worry about sneaky additions ā just clean, bold flavors from start to finish. These are equally great for a casual family dinner or laid out on a platter for guests to build their own.
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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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