Red Meat Allergy Friendly Rosemary Sage Chicken Fajita Lettuce Wraps
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breast, thinly sliced against the grain
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh sage, finely chopped
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp sea salt
- 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
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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