Chicken Fajita Lettuce Wraps

  • Prep 10 MINS
  • Cook 10 MINS
  • Serves 2

Chicken Fajita Lettuce Wraps

For a refreshing take on a classic, try Chicken Fajita Lettuce Wraps, offering a quick and lighter alternative to traditional fajitas.

These wraps feature chicken strips marinated in spices and lime juice, stir-fried with onion, red peppers and garlic, and nestled in crisp lettuce.

Topped with smashed avocado, fresh mint, and salsa, these flavourful fajitas are a great healthy alternative to normal fajitas, and let you add lots more vegetables if you wish.

To find out more about Mazola Corn Oil please visit our Product page.

  • Prep 10 MINS
  • Cook 10 MINS
  • Serves 2

Best made with
Corn Oil

Ingredients

365g chicken strips
2 red peppers, sliced
1 large onion, sliced
1 garlic cloves, chopped
1 tsp sweet smoked paprika
1 tsp cayenne pepper
1 tsp of cumin
4 tbsp Mazola Corn Oil
2 tbsp lime juice
Salt and black pepper to taste
2 heads of romaine lettuce, stripped to leaves
A handful of mint, chopped
1 avocado, smashed
Salsa to serve – optional

Chicken Fajita Lettuce Wraps

For a refreshing take on a classic, try Chicken Fajita Lettuce Wraps, offering a quick and lighter alternative to traditional fajitas.

These wraps feature chicken strips marinated in spices and lime juice, stir-fried with onion, red peppers and garlic, and nestled in crisp lettuce. 

Topped with smashed avocado, fresh mint, and salsa, these flavourful fajitas are a great healthy alternative to normal fajitas, and let you add lots more vegetables if you wish.

To find out more about Mazola Corn Oil please visit our Product page.

Step 1

In a small bowl combine two tablespoons of the Mazola Corn Oil, with the lime juice, oregano, cayenne pepper, smoked paprika, garlic, ½ teaspoon salt and ¼ teaspoon of black pepper. Add the chicken strips and toss to coat, before setting aside to marinate for 30 minutes.

Step 2

Preheat one tablespoon of Mazola Corn Oil in a large frying pan over a medium to high heat. Add the onion and red pepper and cook for 5 to 7 minutes, until tender and beginning to brown.

Step 3

Remove from the heat and set aside for later.

Step 4

In the same pan, preheat the remaining Mazola Corn Oil and add the chicken. Cook for 5-6 minutes, stirring occasionally. Once cooked through, return the pepper mixture to the pan, toss to combine and cook for another minute. Season to taste with salt and pepper.

Step 5

Spoon the smashed avocado onto the lettuce leaves and add the chicken mixture on top. Sprinkle with the fresh mint and a spoonful of salsa and it’s ready to serve.

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