Chili Lime Chicken Lettuce Wraps

Chili Lime Chicken Lettuce Wraps – fresh, flavorful and a healthier way to enjoy fajitas! Less than 30 minutes to make and perfect for lunch or a lightened up dinner for busy weeknights!

Course Appetizer
Cuisine Mexican
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Author Kelly


For the fajita seasoning:

  • 2 teaspoons chili powder
  • 1 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

For the fajitas:

  • 3 tablespoons olive oil
  • 1/4 cup fresh cilantro leaves chopped plus more for serving
  • juice from 2 limes divided
  • 1 1/2 pounds chicken thighs sliced
  • 4 medium bell peppers seeded and thinly sliced I used red yellow orange and green
  • 1 medium red onion thinly sliced
  • 1 head butter lettuce leaves washed green leaf or romaine works too
  • sliced avocado and lime wedges for serving


  1. Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers.
  2. In a medium bowl, combine 1 tablespoon of olive oil, chopped cilantro, lime juice and 3-4 teaspoons of the fajita seasonings. Reserve 2 tablespoons of the chicken marinade for drizzling on the chicken at the end.
  3. Pour remainder of the marinade into a large zip-top bag along with the chicken. Seal bag tightly and press the bag with your hands to evenly distribute the marinade and allow to sit while you prepare the vegetables.
  4. Slice the the onions and bell peppers.
  5. Heat 1 tablespoon olive oil (or butter for keto) in a 12" skillet over medium high heat. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with 1 - 1 1/2 teaspoons of the reserved fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.
  6. Melt remaining 1 tablespoon of oil on the same skillet and brown the chicken. Cook for 5-6 minutes, or until cooked through. Add the reserved chicken marinade to the skillet and cook for an additional 30 seconds. Remove from heat.
  7. Assemble lettuce wraps by placing a spoonful of chicken/vegetable filling into the center of each leaf. Top with avocado or your favorite toppings.