Nickel Allergy Friendly Turmeric Ginger Chicken Fajita Lettuce Wraps
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breast, sliced into ¼-inch strips
- 2 tbsp olive oil, divided
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp fresh lime juice (from about 1 lime)
For the vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
For serving
- 1 head butter lettuce, leaves separated
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 avocado, sliced (optional)
Can be omittedavocado
Instructions
- 1
In a large mixing bowl, combine the chicken strips with 1 tablespoon of the olive oil, the turmeric, ginger, cumin, smoked paprika, sea salt, black pepper, and lime juice. Toss until every strip is evenly coated, then let the chicken marinate at room temperature for 20 minutes.
- 2
Heat the remaining 1 tablespoon of olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and bell peppers and cook, stirring occasionally, until softened and lightly charred at the edges, about 5–6 minutes. Transfer the vegetables to a plate and set aside.
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