Bright, zesty, and packed with bold Tex-Mex flavor, these lettuce wraps are the kind of weeknight dinner that feels like a treat without much effort. Chicken breasts are marinated in fresh lemon juice, lemon zest, garlic-infused olive oil, smoked paprika, cumin, and a touch of cayenne, giving every strip a deeply savory, citrusy kick before it ever hits the pan. The vegetables — red and yellow bell peppers and zucchini — get a quick sear until they're tender with lightly charred edges, adding sweetness and a little smoky depth to each bite. Butter lettuce leaves stand in for tortillas, keeping things light and crisp while still holding all that juicy filling together beautifully. Creamy avocado slices, fresh cilantro, and a squeeze of lemon wedge at the end tie everything together in the best possible way. For anyone navigating poultry restrictions that rule out turkey, chicken is a completely separate protein and a natural, fuss-free swap that works perfectly here. These wraps come together with clean, straightforward ingredients, so there's no guesswork about what's on your plate.
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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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