Wheat Free Lemon Garlic Chicken Fajita Lettuce Wraps

Total time55 min

Prep time20 min

Cook time15 min

Wheat Free Lemon Garlic Chicken Fajita Lettuce Wraps

Bright, zesty, and loaded with smoky-charred flavor, these lettuce wraps deliver everything you love about fajita night without a tortilla in sight. Butter lettuce leaves stand in as the wrap, giving you that satisfying crunch and a fresh, clean vessel that lets the filling truly shine. The chicken marinates in fresh lemon juice, lemon zest, garlic-infused olive oil, cumin, and smoked paprika, so every strip is deeply seasoned before it even hits the pan. Bell peppers and zucchini get cooked until they're tender with lightly charred edges, adding color and a little sweetness that balances the heat from the cayenne. Because the whole dish is built around naturally grain-free ingredients — no flour, no soy sauce, no hidden starches — it's a genuinely easy win for anyone navigating wheat sensitivities without wanting to sacrifice bold, restaurant-style flavor. Creamy avocado slices and a squeeze of fresh lemon at the end pull everything together into something that feels indulgent but is actually pretty wholesome. This one is weeknight-fast and crowd-pleasing enough to serve at a casual dinner party.

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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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