Red Meat Allergy Friendly Lemon Garlic Chicken Fajita Lettuce Wraps
Bright, zesty, and loaded with smoky-charred vegetables, these lettuce wraps deliver serious fajita energy without a single bite of beef or pork in sight. Chicken breasts get marinated in fresh lemon juice, lemon zest, smoked paprika, cumin, and garlic-infused olive oil before hitting a screaming-hot skillet ā the result is juicy, deeply flavored strips with just enough heat from the cayenne. Colorful bell peppers and zucchini cook alongside until they're tender with those irresistible charred edges, making every bite feel restaurant-worthy. Butter lettuce leaves stand in for tortillas, keeping things light and crisp while also making this naturally grain-free and easy to assemble. Creamy avocado slices and a shower of fresh cilantro finish everything off, adding richness and freshness in equal measure. For anyone navigating a red meat allergy, this is the kind of crowd-pleasing weeknight dinner that never feels like a compromise ā it just feels like really good food.
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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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