Bright, zesty, and loaded with smoky-charred goodness, these lettuce wraps are the kind of weeknight dinner that feels way more exciting than the effort required. Thin-sliced chicken gets a bold marinade of fresh lemon juice, lemon zest, smoked paprika, cumin, and garlic-infused olive oil before hitting a screaming-hot skillet — the result is juicy, deeply flavored strips with serious edge-of-the-pan char. The vegetables — red and yellow bell peppers plus zucchini — get the same high-heat treatment until they're tender with those irresistible caramelized edges. Butter lettuce leaves stand in for tortillas, keeping everything light and crisp while still holding up to the filling. Creamy avocado, fresh cilantro, and a squeeze of lemon wedge at the end tie it all together beautifully. For anyone navigating sesame-free eating, this recipe is naturally in the clear — no tahini, no sesame oil, no hidden seeds — just clean, whole ingredients that deliver massive flavor without any substitutions required. It's the kind of dish you'll want on repeat all summer long.
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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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