Bright, zesty, and packed with smoky-spiced chicken, these lettuce wraps are the kind of weeknight dinner that feels way more exciting than the effort involved. Thin strips of chicken get a serious flavor boost from a marinade built on fresh lemon juice, lemon zest, garlic-infused olive oil, cumin, smoked paprika, and a touch of cayenne — then they're seared hot in a skillet until perfectly charred at the edges. Colorful bell peppers and zucchini cook right alongside, picking up those same caramelized notes before everything gets tossed together in the pan. Butter lettuce leaves stand in for tortillas, keeping things light and crisp while still giving you that satisfying handheld experience. Creamy avocado slices and a shower of fresh cilantro finish each cup with richness and brightness in every bite. Because the whole dish is built from straightforward proteins, fresh vegetables, and clean pantry spices, there's no need to scan labels or second-guess any ingredient — just cook, assemble, and squeeze a lemon wedge over the top before diving in.
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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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