Sesame Free Lemon Garlic Chicken Fajita Lettuce Wraps
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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Learn more →Ingredients
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
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ½ tsp sea salt
- ¼ 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
- ¼ tsp sea salt
For serving
- 2 heads butter lettuce, leaves separated
- 1 ripe avocado, sliced
- ¼ cup fresh cilantro leaves
- 1 lemon, cut into wedges
- ¼ 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 5–6 minutes. Transfer to a plate.
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