Chicken Fajita Lettuce Wraps
These Chicken Fajita Lettuce Wraps deliver bold Tex-Mex flavor with seasoned chicken strips, sautéed bell peppers, and caramelized onions nestled in crisp butter lettuce leaves for a fresh, low-carb dinner ready in under 30 minutes.
Equipment
- Large skillet or cast iron pan - 12-inch (30 cm) recommended
- Sharp chef's knife - For slicing chicken and vegetables into thin strips
- Cutting board - Large size recommended
- Mixing bowl - For tossing chicken with seasoning
- Citrus juicer or reamer - For squeezing fresh lime juice
- Kitchen tongs - For turning chicken and vegetables in the pan
- Measuring spoons - For the seasoning blend
- Serving platter - For arranging filled lettuce cups
- Small bowls - For holding toppings at the table
Ingredients
For the Fajita Seasoning
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- cayenne pepper - Pinch, optional, for heat
For the Filling
- 1½ lbs boneless skinless chicken breasts - 680 g, sliced into thin strips
- 2 tbsp extra virgin olive oil - Divided
- 1 red bell pepper - Thinly sliced
- 1 yellow bell pepper - Thinly sliced
- 1 green bell pepper - Thinly sliced
- 1 medium yellow onion - Thinly sliced
- 2 cloves garlic - Minced
- 1 tbsp fresh lime juice - From about 1 lime
- 2 tbsp fresh cilantro - Chopped
For the Wraps
- 1 large head butter lettuce - Also known as Boston or Bibb lettuce; leaves separated and washed
- sour cream - For serving, optional
- shredded Mexican cheese blend - For serving, optional
- salsa or pico de gallo - For serving, optional
- sliced avocado or guacamole - For serving, optional
Instructions
- In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne (if using). Stir until fully mixed and set aside.
- Place the sliced chicken strips in a medium mixing bowl, drizzle with 1 tablespoon olive oil, and add the entire fajita seasoning blend. Toss until every strip is evenly coated and let rest for 5 minutes.
- Slice all three bell peppers into thin strips and the onion into half-moon slices. Mince the garlic, chop the cilantro, and juice the lime; keep these ready near the stove.
- Heat a large skillet over medium-high heat for 2 to 3 minutes, add 1 tablespoon olive oil, then cook the chicken strips in a single layer for 4 to 5 minutes, turning once, until golden-brown and cooked through to 165°F (74°C). Transfer to a plate and tent with foil.
- In the same skillet, cook the bell peppers and onion over medium-high heat for 5 to 6 minutes until softened and slightly charred, then add the minced garlic and stir for 30 to 60 seconds until fragrant.
- Return the cooked chicken to the skillet, toss with the vegetables, and cook for 1 minute. Remove from heat, squeeze lime juice over the filling, and scatter with chopped cilantro.
- Arrange the butter lettuce leaves on a serving platter, spoon 2 to 3 tablespoons of warm fajita filling into each leaf, and top with your choice of sour cream, shredded cheese, salsa, or avocado. Serve immediately.
Notes
- Slice the chicken against the grain and into thin, uniform strips for the most tender result and fastest cook time.
- Do not crowd the skillet — cook the chicken in two batches if needed. Overcrowding drops the pan temperature and causes steaming instead of searing.
- Always use butter (Boston or Bibb) lettuce for wraps. Its natural cup shape and pliable leaves hold the filling without cracking the way iceberg does.
- Add the lime juice off the heat to preserve its bright, fresh flavor — citrus loses its vibrancy when cooked in a hot pan.
- Chicken thighs work equally well and are more forgiving than breast meat. Slice and cook using the same method.
- Store the cooked fajita filling in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Always store lettuce separately.
- To reheat, warm the filling in a dry skillet over medium heat for 3 to 4 minutes for the best texture and a little extra char.
- For a party, prepare the filling in advance and set up a self-serve station with lettuce cups and small bowls of toppings so guests can build their own wraps.
- To keep the recipe keto-friendly, skip high-carb toppings such as beans, corn salsa, or sweetened sauces, and stick to sour cream, cheese, guacamole, and fresh salsa.
- Pat the chicken dry with a paper towel before seasoning to remove surface moisture and promote a better sear in the pan.
Nutrition
Serving: 1ServingCalories: 290kcalCarbohydrates: 11gProtein: 38gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 430mgPotassium: 720mgFiber: 3gSugar: 5gVitamin A: 45IUVitamin C: 120mgCalcium: 6mgIron: 12mg
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