Low Iodine Pumpkin Seed Crunch Chicken Fajita Lettuce Wraps

Total time40 min

Prep time20 min

Cook time20 min

Low Iodine Pumpkin Seed Crunch Chicken Fajita Lettuce Wraps

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breast, thinly sliced against the grain
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
¼ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper

For the vegetables

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
4 green onions (green tops only), thinly sliced
2 tbsp fresh lime juice

For the pumpkin seed crunch

½ cup raw pumpkin seeds (pepitas)
¼ tsp salt

For serving

8–10 large butter lettuce leaves, washed and dried
¼ cup fresh cilantro leaves (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a small dry skillet over medium heat, toast the pumpkin seeds, stirring frequently, until they begin to pop and turn golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a small bowl, toss with 1/4 tsp salt, and set aside.
2
In a large bowl, combine the cumin, smoked paprika, ground coriander, cayenne, 1/2 tsp salt, and black pepper. Add the sliced chicken breast and toss until evenly coated.

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