Bright, zesty, and packed with smoky-spiced chicken, these lettuce wraps deliver serious fajita energy without a tortilla in sight. The marinade — built on fresh lemon juice, lemon zest, garlic-infused olive oil, cumin, and smoked paprika — gives the chicken incredible depth before it ever hits the pan. Bell peppers and zucchini get a quick sear until they're tender with lightly charred edges, adding sweetness and a little crunch to every bite. Butter lettuce leaves stand in as the wrap, keeping things light and fresh while creamy avocado slices and a shower of cilantro pull the whole thing together. For anyone navigating a soy-free lifestyle, this recipe is a genuinely easy win — every ingredient is straightforward, with no soy-based sauces or hidden additives to second-guess. A squeeze of lemon wedge right before eating wakes everything up and makes the flavors pop. This is the kind of weeknight dinner that looks impressive on the table but comes together 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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