These vibrant lettuce wraps deliver everything you love about fajitas — smoky, spiced chicken, sweet charred peppers, and a bright hit of lime — without the tortilla or any of the processed ingredients that can derail a mold detox protocol. The spice blend of cumin, smoked paprika, coriander, and cayenne builds serious depth while keeping every single component clean and recognizable. Crisp butter lettuce leaves stand in as the wrap, keeping things light and grain-free, which matters when you're focused on reducing inflammatory load. The real standout is the toasted pumpkin seed crunch scattered over the top — dry-toasted in a skillet until golden and popping, they add texture and a satisfying richness that makes this feel genuinely indulgent. Fresh lime juice ties the whole skillet together at the end, brightening the peppers and chicken with zero need for store-bought sauces that often hide sugars, vinegars, or additives. Green onion tops bring a mild allium flavor without the compounds found in the bulb, a thoughtful swap that keeps the recipe on track. This one serves four and comes together in a single skillet, making it an easy weeknight win that doesn't feel like a compromise.
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Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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.
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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