Bright, zesty, and loaded with smoky-charred vegetables, these lettuce wraps deliver serious fajita energy without a single grain in sight. 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 deep, layered flavor before the pan even gets hot. Butter lettuce leaves stand in for tortillas beautifully, offering a cool, crisp contrast to the sizzling chicken and lightly charred bell peppers and zucchini. For anyone navigating grain-related restrictions, the wrap itself is often the trickiest part of a fajita recipe, and swapping in lettuce cups solves that problem elegantly while actually making the dish feel lighter and fresher. Creamy avocado slices and a shower of cilantro round everything out, and a squeeze of lemon wedge right before eating ties all those bright flavors together. This is the kind of weeknight dinner that looks impressive on a platter but comes together in one skillet with minimal fuss.
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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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