Xanthan Gum Free Lemon Garlic Chicken Fajita Lettuce Wraps
Bright, citrusy, and packed with smoky spice, these lettuce wraps deliver all the sizzle of a classic fajita night without a single thickener or stabilizer in sight. Xanthan gum has a way of sneaking into spice blends, marinades, and packaged seasonings, but this recipe builds every layer of flavor from scratch ā fresh lemon juice, lemon zest, smoked paprika, cumin, and garlic-infused olive oil do all the heavy lifting. The chicken gets a 20-minute marinade that drives those bold flavors deep into every strip before they hit a screaming-hot skillet and develop that gorgeous, lightly charred edge. Colorful bell peppers and zucchini cook alongside until tender and caramelized, adding sweetness and texture to every bite. Butter lettuce leaves stand in for tortillas beautifully ā they're cool and crisp against the warm, spiced filling, and naturally free of any additives. Creamy avocado slices and a shower of fresh cilantro finish each cup with richness and brightness, while a squeeze of lemon wedge right before eating ties the whole thing together. It's the kind of weeknight dinner that feels festive enough for company but comes together with minimal fuss.
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Learn more āIngredients
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)
- 1 tsp lemon zest
- 3 tbsp garlic-infused olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Ā½ tsp dried oregano
- Ā¼ tsp cayenne pepper
- Ā½ tsp sea salt
- Ā¼ 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
- Ā¼ tsp sea salt
For serving
- 2 heads butter lettuce, leaves separated
- 1 ripe avocado, sliced
- Ā¼ cup fresh cilantro leaves
- 1 lemon, cut into wedges
- Ā¼ 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 5ā6 minutes. Transfer to a plate.
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