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 — a combination that builds serious depth of flavor before the pan even gets hot. Colorful bell peppers and zucchini get a quick sear until they're tender with lightly charred edges, adding sweetness and texture to every bite. Crisp butter lettuce leaves stand in as the wrap, making this naturally grain-free without any substitutions or workarounds — just a genuinely satisfying vessel that holds everything together beautifully. Creamy avocado slices and fresh cilantro finish each cup, and a squeeze of lemon wedge right before eating ties all those bold flavors into something really cohesive. It's the kind of meal that proves skipping the rice or tortilla isn't a compromise — it's actually the move.
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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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