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Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers.
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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.
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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.
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Slice the the onions and bell peppers.
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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.
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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.
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Assemble lettuce wraps by placing a spoonful of chicken/vegetable filling into the center of each leaf. Top with avocado or your favorite toppings.