Chicken Fajita Lettuce Wraps
Sizzling fajita-seasoned chicken strips with colorful bell peppers and onions served in crisp butter lettuce cups for a low-carb twist on the classic Tex-Mex favorite.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, thinly sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bell peppers (mixed colors), thinly sliced
- 1 yellow onion, thinly sliced
- 2 tbsp fresh lime juice
- 2 heads butter lettuce or romaine hearts, leaves separated
- 1 ripe avocado, sliced
- 1/4 cup fresh cilantro, roughly chopped
- 1/2 cup fresh salsa or pico de gallo
Instructions
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1
In a bowl, toss 1.5 lbs thinly sliced boneless, skinless chicken breasts with 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
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2
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Cook without stirring for 2-3 minutes until seared, then stir and continue cooking until the chicken reaches an internal temperature of 165°F (74°C), about 5-6 minutes total. Transfer to a plate.
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3
In the same skillet, add 2 thinly sliced bell peppers (mixed colors) and 1 thinly sliced yellow onion. Cook over high heat, stirring occasionally, until softened and lightly charred, about 4-5 minutes.
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4
Return the chicken to the skillet. Add 2 tbsp fresh lime juice and toss everything together. Cook for 1 more minute.
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5
Arrange 2 heads leaves separated butter lettuce or romaine hearts on a large platter or individual plates. Spoon the chicken and pepper mixture into each cup.
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6
Top each wrap with 1 sliced ripe avocado, 1/2 cup fresh salsa or pico de gallo, and 1/4 cup roughly chopped fresh cilantro. Serve immediately.