These wraps are a weeknight win — smoky, herby chicken piled into crisp butter lettuce cups with charred bell peppers and zucchini, finished with a squeeze of fresh lime. The marinade leans on rosemary, sage, cumin, and smoked paprika, which means the flavor is genuinely bold without relying on any packaged sauces or seasoning blends that could sneak in unwanted ingredients. Keeping things clean is the whole point here, and every component on this list is straightforward and easy to verify. The chicken gets a quick 15-minute marinade before hitting a hot skillet, so the whole meal comes together fast without sacrificing that caramelized, slightly charred edge you want from fajita-style cooking. Butter lettuce leaves stand in for tortillas beautifully — they're sturdy enough to hold the filling but light and fresh, which lets the herbs and spices do the heavy lifting. Optional avocado and cilantro add creaminess and brightness if you want to take it up a notch. This one serves four and feels like a restaurant-quality plate with almost no fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 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 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 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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
