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 entire recipe leans on garlic-infused olive oil from start to finish, so there's no canola, soybean, or vegetable oil anywhere in sight — a genuine relief for anyone trying to cut industrial seed oils out of their cooking. A lemon-forward marinade with cumin, smoked paprika, and a touch of cayenne gives the chicken serious depth, while colorful bell peppers and zucchini get just enough time in the skillet to turn tender and lightly charred. Crisp butter lettuce cups stand in for tortillas, keeping things light and fresh without sacrificing that satisfying handheld experience. Creamy avocado slices and a scatter of cilantro pull everything together, and a squeeze of fresh lemon right before you eat ties all those bold flavors into one clean, vibrant bite. It's the kind of recipe that proves eating with intention doesn't mean eating boringly.
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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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