Let’s Talk Chicken Fajita Lettuce Wraps (No, Seriously)

Alright, friend, I have to confess—when I first tried swapping tortillas for lettuce in fajitas, I was mostly just trying to impress my cousin, who’s always on some kind of health kick. But then, you know what? They totally grew on me. Now I make these Chicken Fajita Lettuce Wraps whenever I’m craving something zesty and a bit on the lighter side (which, okay, isn’t all the time, but still). Also, one time I dropped half the chicken behind the stove and had to improvise with extra peppers, and somehow it was even better. Point is, these wraps forgive a lot.

Why I Keep Making These (Even When I Don’t Want To)

I make this when I need dinner to taste like Friday—even if it’s only Tuesday. My family goes absolutely wild for these, sometimes to the point where I have to guard the pan or there’ll be none left for me! (Honestly, the only real challenge is keeping the lettuce from falling apart, which took me a few messy attempts to get right.)

And, I’ll admit, sometimes I just can’t face another salad—this is my sneaky way to eat veggies and actually look forward to it. Plus, they’re low carb, which used to sound like a punishment but here, it’s more like a delicious accident.

What You’ll Need (And What You Can Swap)

2 big chicken breasts (about 500g-ish? Honestly, sometimes I use thighs if that’s what’s lurking in the fridge)
1 red bell pepper, sliced thin
1 yellow or green bell pepper (I just grab whatever’s in the crisper drawer—my grandmother always insisted on red, but any color flies)
1 onion, sliced—I love red onion, but yellow works just fine
2 cloves garlic, minced (I totally use jarred garlic when I’m feeling lazy; no shame)
2 teaspoons smoked paprika (regular’s okay but smoked is extra nice)
1 teaspoon cumin
½ teaspoon chili powder (or more if you’re feeling spicy)
Salt and pepper to taste
Juice of half a lime (sometimes I use bottled—don’t tell the food snobs)
1 tablespoon olive oil (or avocado oil. Butter, in a pinch. I know, I know)
1 head butter lettuce or romaine (iceberg works, but it’s a bit trickier to hold—it’s like lettuce on roller skates)
Optional: shredded cheese, sour cream, salsa, avocado slices (I love a big scoop of guac, but that’s totally up to you)

How I Make Chicken Fajita Lettuce Wraps (With a Few Tangents)

First, slice your chicken into strips—about finger width, or whatever size you like. Sprinkle the paprika, cumin, chili powder, salt, and pepper over it. Give everything a good toss (I use my hands—less dishes, more fun).
Heat the olive oil in a big skillet over medium-high. When it’s shimmering, toss in the chicken. Cook for about 4-5 minutes (this is when that amazing fajita smell kicks in—honestly, it makes the whole place seem festive), then scoop it out and set aside. If it’s a bit under, don’t panic—it goes back in later.
In that same pan, throw in your sliced onions and peppers. Let them soften up, stirring here and there, about 3-4 minutes. I sometimes turn up the heat for a bit of char; then again, sometimes I forget and they just get soft—still delicious.
Add minced garlic, give it a swirl, then toss the chicken back in. Squeeze over the lime juice, and stir everything together. Cook for another 2-3 minutes, just until the chicken’s cooked through and everything’s a bit saucy. This is where I usually sneak a bite, just to make sure I didn’t overdo the chili.
Now, peel off your lettuce leaves (go slow—sometimes they tear, but honestly, that’s half the fun). Stack them up on a plate.
Spoon the chicken and veggie mix into each leaf. Top with whatever extras you like. Eat right away, preferably over the sink if you’re as messy as I am.

Some Notes I Learned the (kinda) Hard Way

Let the filling cool a minute before piling on the lettuce—hot filling + delicate leaves = wilted wraps. Found that out the soggy way.
If your lettuce is stubborn, run it under cold water first. Somehow it’s less clingy that way. (No clue why, but it works.)
I tend to think this tastes even better the next day, straight out of the fridge (if there’s any left, which, to be honest, is rare).

Things I’ve Tried (And One Epic Fail)

I once swapped out chicken for shrimp—actually pretty tasty, just cooks way faster. Watch it though or you’ll have rubbery shrimp.
Beef strips work, too, but I usually go with chicken—it’s just easier (and my kids eat it without complaint).
One time I tried making these with kale leaves. Don’t. Just... don’t. Way too chewy. The dog liked it, though.

Gear You’ll (Probably) Want

Large skillet or frying pan—nonstick is my go-to, but I’ve used an old cast iron and it’s fine. If you only have a pot, it’ll work; just takes longer to get that sizzle.
A half-decent knife for slicing—though I’ve hacked this with a bread knife (not great, but you do what you have to).
Tongs or a spatula. Or, honestly, your fingers if you’re careful and not afraid of a little mess.

How Long Do They Keep? (Spoiler: Not Long Here)

If you do have leftovers, pile the chicken and veggies into a container and keep in the fridge for up to 3 days. (But, honestly, in my house, it never lasts more than a day—people just raid the fridge when I’m not looking.) Keep the lettuce separate or it’ll get sad and limp.

How We Eat ’Em (Besides Straight Out of the Pan)

Sometimes we go full taco night with bowls of shredded cheese, salsa, a pile of lime wedges, and a big bowl of guacamole. My kid likes a little hot sauce, while I usually just pile on extra peppers. Oh, and once we did a picnic version—packed everything separate and built wraps by the river. Highly recommend, even if you get a few odd looks.

Things I Wish I’d Known (So You Don’t Repeat My Mistakes)

Don’t skip the marinade step (or, well, spice-tossing step). I once tried just cooking everything together and it was kind of bland—lesson learned.
If you try to rush the peppers and onions, they’ll just be crunchy and not in a good way. Give ’em a chance to get sweet and soft!
And, for the love of all things tasty, don’t overfill those lettuce leaves. Messy is fine but there’s a limit.

Real-Life Questions I’ve Actually Gotten

Can I make these with pre-cooked chicken? Yup, definitely. Just heat it with the peppers and spices so it soaks up the flavor. Might be a bit drier, but nothing a little salsa can’t fix.
Is there a way to make them spicier? Oh, absolutely—add more chili powder, or a dash of hot sauce. I once threw in sliced jalapeños and my husband nearly wept (in a good way).
What if I can’t find butter lettuce? Romaine hearts are great, but I’ve even used iceberg in a pinch. They’re just a bit more, um, slippery.
How do you keep the filling warm for a crowd? I keep everything in a warm pan on the stove, then let guests build their own. Or just eat them at room temp—no one’s ever complained.
Do the kids actually eat these? Mine do, but only if I hold off on the chili powder. Or bribe them with extra cheese. (It works.)

By the way, if you’re looking for fun sides, I sometimes serve these with no-fuss black beans or this cilantro lime rice—even though that’s not low carb. Balance and all that. Oh, and I get inspiration for spice mixes from Serious Eats when I want to switch it up.

So there you go, mate—my not-so-fancy, very lovable Chicken Fajita Lettuce Wraps. If you drop half the filling on the floor, I won’t judge. Happens to the best of us.

Chicken Fajita Lettuce Wraps – Low Carb