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Homemade Chicken Fajita Lettuce Wraps Recipe photo
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Chicken Fajita Lettuce Wraps Recipe

Quick, fresh chicken fajita filling served in crisp lettuce leaves for an easy low-carb meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 pound chicken tenderloins
  • 1 bell pepper any color, sliced
  • 1 medium onion sliced
  • 5 dashes Worcestershire sauce or coconut aminos
  • 1 large head lettuce Boston, Bibb, or iceberg; leaves separated for wraps
  • sour cream to taste, for serving
  • avocado sliced, for serving
  • pico de gallo for serving
  • salsa for serving

Instructions

  • Heat the large skillet over medium heat and add the olive oil.
  • Add the chicken tenderloins to the skillet and cook until browned on one side, about 5 minutes.
  • Using tongs, turn the chicken and cook until cooked through, about 4–6 more minutes; remove the chicken to a plate and set aside.
  • Add the sliced bell pepper and sliced onion to the same skillet and toss with the pan drippings; add the Worcestershire sauce and stir to coat.
  • Sauté the peppers and onions, stirring occasionally, until browned and tender, about 3 minutes.
  • Return the cooked chicken to the skillet with the peppers and onions, stir to combine and heat through, then remove from heat.
  • Arrange the separated lettuce leaves on a serving platter and set out the chicken mixture and toppings (sour cream, sliced avocado, pico de gallo, salsa) for assembling wraps.

Equipment

  • Large Skillet
  • Tongs
  • Cutting Board
  • Chef’s knife
  • Plate

Notes

  • Use Boston or Bibb for more tender wraps.
  • Slice vegetables uniformly for even cooking.
  • Adjust Worcestershire or coconut aminos to taste.
  • Serve immediately for crisp lettuce.