Bright, zesty, and loaded with smoky-charred vegetables, these lettuce wraps deliver serious fajita energy without a tortilla in sight — or any fermented ingredients that can sneak into so many packaged wraps and seasonings. The chicken marinates in fresh lemon juice, lemon zest, and garlic-infused olive oil alongside cumin, smoked paprika, and a touch of cayenne, building layers of flavor that taste anything but restricted. Bell peppers and zucchini get a quick sear in the same skillet until they're tender with lightly charred edges, then everything comes back together in one pan for a satisfying, cohesive filling. Butter lettuce leaves stand in as the wrap, giving you that satisfying crunch and a cool contrast to the warm, spiced chicken. Creamy avocado slices and fresh cilantro on top round out every bite with richness and brightness. It's the kind of weeknight dinner that feels fresh and a little impressive without requiring much effort at all — just a hot skillet and a handful of clean, whole ingredients.
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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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