Turmeric Free Lemon Garlic Chicken Fajita Lettuce Wraps

Total time55 min

Prep time20 min

Cook time15 min

Turmeric Free Lemon Garlic Chicken Fajita Lettuce Wraps

Bright, zesty, and loaded with smoky-charred flavor, these lettuce wraps are the kind of weeknight dinner that feels way more exciting than the effort involved. Thin-sliced chicken gets a quick marinade in fresh lemon juice, lemon zest, smoked paprika, cumin, and garlic-infused olive oil before hitting a screaming-hot skillet — the result is juicy, deeply savory strips with just the right amount of heat from a touch of cayenne. Colorful bell peppers and zucchini cook alongside until they're tender with lightly charred edges, adding sweetness and body to every bite. Butter lettuce leaves stand in for tortillas, keeping things light and crisp while still holding the filling together beautifully. Creamy avocado slices and fresh cilantro finish each cup with richness and a pop of green, and a squeeze of lemon wedge right before eating ties the whole thing together. Many fajita-style seasonings and spice blends sneak in golden spices that can be hard to avoid, but this recipe builds all its warmth and color from smoked paprika, cumin, and oregano — nothing more. It's a genuinely crowd-pleasing dish that's as fun to assemble as it is to eat.

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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)
ReaLemon 100% Lemon Juice - 15 fl. oz.ReaLemon 100% Lemon Juice - 32 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.DeLallo Lemon Juice - 6.75 Oz Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.
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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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