Tree Nut Free Lemon Garlic Chicken Fajita Lettuce Wraps

Total time55 min

Prep time20 min

Cook time15 min

Tree Nut Free Lemon Garlic Chicken Fajita Lettuce Wraps

Bright, zesty, and packed with smoky-spiced chicken, this is the kind of weeknight dinner that feels like a treat without any of the fuss. The chicken strips get a serious flavor boost from a marinade built on fresh lemon juice, lemon zest, smoked paprika, cumin, and garlic-infused olive oil — then they're seared hot in a skillet until perfectly charred and cooked through. Colorful bell peppers and zucchini cook alongside until tender with those irresistible caramelized edges, making every bite a little more exciting. Butter lettuce leaves stand in for tortillas, keeping things light and crisp while holding the filling beautifully. Creamy avocado slices and a shower of fresh cilantro finish everything off with cool contrast to all that warm, smoky heat. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about sneaky nut oils hiding in a spice blend or sauce. It's a clean, vibrant meal that comes together entirely from whole, straightforward ingredients — and it's genuinely hard not to go back for a second wrap.

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts, sliced into thin strips
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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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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