Low Sodium Rosemary Sage Chicken Fajita Lettuce Wraps

Total time55 min

Prep time20 min

Cook time20 min

Low Sodium Rosemary Sage Chicken Fajita Lettuce Wraps

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breast, thinly sliced against the grain
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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2 tbsp fresh rosemary, finely chopped
1 tbsp fresh sage, finely chopped
1 tsp ground cumin
½ tsp smoked paprika
½ tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp olive oil, divided
1 tbsp fresh lime juice

For the vegetables

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium zucchini, thinly sliced into half-moons
3 scallions (green tops only), thinly sliced
¼ tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 head butter lettuce, leaves separated and washed
1 avocado, sliced (optional)
2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges

Instructions

1
In a mixing bowl, combine the sliced chicken with the rosemary, sage, cumin, smoked paprika, 1/2 tsp sea salt, black pepper, 1 tbsp olive oil, and lime juice. Toss until every piece is evenly coated, then let the chicken marinate at room temperature for 15 minutes.
2
Heat the remaining 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the red and yellow bell peppers, zucchini, and scallion greens, season with 1/4 tsp sea salt, and cook, stirring occasionally, until the peppers are tender and lightly charred at the edges, about 6–7 minutes. Transfer the vegetables to a plate.

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