These Healthy Chicken Fajita Lettuce Wraps come together quickly thanks to rotisserie shredded chicken. With minimal time at the stove, you can prepare a tasty meal in under 30 minutes.
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These healthy chicken fajita lettuce wraps get a zesty kick from my creamy cilantro avocado jalapeño sauce which can be made the day before and kept in the fridge until you need it. (Caution: this stuff is addictive – might want to make a double batch!)
I’ve also included my homemade fajita seasoning that I like to use. Why not use store-bought? You can, no problem, but I like to personalize my seasoning with the flavors that I would rather have intensified and that I know my family likes. Play around with the amounts to personalize it your own tastes. For example, you may like a heavier amount of chili powder or cayenne pepper, or less. Adjust it according to your tastes and keep a batch on hand for all your Tex-Mex recipes. Store it in an airtight container, or glass jars like these for later use.
Plan ahead with this meal by purchasing a rotisserie chicken or two and pre-shredding it. That will make this recipe go even more quickly on those busy nights when you want to get dinner on the table as quickly as possible.
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Creamy Cilantro Avocado Jalapeño Sauce
Easy Homemade Organic Salsa
Quick and Easy Chicken Fiesta Skillet
- Creamy Cilantro Avocado Jalapeño Sauce
- Homemade Fajita Seasoning:
- 3 T. chili powder
- 1½ T. smoked paprika
- 2 t. onion powder
- 2 t. garlic powder
- 2 t. ground cumin
- ½ t. cayenne pepper
- 1 t. dried oregano
- 2 t. sea salt
- Fajitas:
- 2 T. extra virgin olive oil
- 1 red bell pepper, sliced thin
- 1 green bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 orange pepper, sliced thin
- ½ small red onion, sliced thin
- 1 T. balsamic vinegar
- Salt and pepper, to taste
- 3 c. rotisserie chicken, shredded
- 2-3 T. homemade fajita seasoning
- ¼ c. chicken stock, preferably organic
- ¼ c. fresh cilantro, roughly chopped
- 3 green onions, green parts only, sliced
- 2 T. fresh lime juice
- 1 head Romaine lettuce, washed, dried, and separated into individual leaves
- Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use.
- Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use.
- Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10-12 minutes or until the onions and peppers are crisp tender.
- Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine. Cook until heated through and excess liquid is gone, approximately 3-4 minutes. Season with additional salt or fajita seasoning, if desired.
- Remove skillet from heat and stir in the cilantro, green onions, and fresh lime juice. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce. Enjoy!
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