Pork Free Lemon Garlic Chicken Fajita Lettuce Wraps
Bright, citrusy, and packed with smoky-spiced chicken, these fajita lettuce wraps are the kind of weeknight dinner that feels like a treat without any of the fuss. The chicken gets marinated in fresh lemon juice, lemon zest, and garlic-infused olive oil along with cumin, smoked paprika, and a touch of cayenne ā so every bite is layered with bold, punchy flavor. Colorful bell peppers and zucchini are cooked until just tender with lightly charred edges, adding sweetness and texture that plays perfectly against the crisp butter lettuce cups. Creamy avocado slices and fresh cilantro finish everything off, making each wrap feel fresh and satisfying. Because the entire dish is built around chicken, vegetables, and clean pantry spices, there's no need to scrutinize labels or swap out anything ā it's naturally free of pork and pork-derived ingredients from start to finish. The lettuce cups keep things light and low-carb while still delivering that full fajita experience, and a squeeze of fresh lemon at the table ties all the flavors together beautifully. This one is easy enough for a busy evening but impressive enough to serve to guests.
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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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