Last updated on January 27th, 2022
Looking for (yet) another keto-friendly sheet pan dinner? I have some scrumptious Chicken Fajita Lettuce Wraps for you! The fajita filling is tucked inside ‘Butterhead’ lettuce leaves. And what an awesome filling it is — colorful bell peppers, onion, and perfectly-spiced morsels of chicken, all baked together on a single tray. Preparation is a breeze, and cook-time is just 20-25 minutes. Here’s my video demonstration, plus a handy printable recipe:
Chicken Fajita Lettuce Wraps: Video Demonstration
Here’s the printable recipe, followed by a step-by-step photographic demonstration:
Chicken Fajita Lettuce Wraps
Ingredients
For the seasoning mixture:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 2 (or up to 3) tablespoon olive oil
For the chicken:
- 2 medium-size chicken breasts, sliced horizontally through the middle, and cut crosswise into 1/4-inch wide strips
For the vegetables:
- 1 large red onion, thinly sliced into half moons
- 3 colorful bell peppers, thinly sliced
- Olive oil -- enough to coat the vegetables
- Salt and black pepper -- a sprinkling of each
Optional flavorings for the chicken and vegetables:
- The juice of 1 lime
- Fresh, chopped cilantro OR chopped parsley
For the wraps:
- 1 head 'Butterhead' lettuce, the leaves detached, rinsed, and patted dry
Optional for garnish:
- Sour cream -- a squeeze or dollop for each fajita
Instructions
- Preheat the oven to 425°F. In a small bowl, whisk together the dry seasoning ingredients. Then whisk in the Worcestershire sauce and 2 tablespoons of the olive oil. The mixture should be quite thick. If too thick to pour, however, thin it out with extra olive oil.
- Put the cut-up chicken in a gallon-size zip-lock bag. Pour the seasoning mixture over the chicken, and then massage the bag until all of the chicken is coated. Seal the bag, and then pop it into the refrigerator while you cut up the vegetables.
- Put the cut-up vegetables on a large baking sheet, and give them a drizzle of olive oil and a sprinkling of salt and pepper. Toss to coat.
- Use tongs to transfer the chicken morsels to the baking sheet. If the morsels are stuck together, separate them for even cooking. Squeeze the lime juice over all. Discard the marinade mixture that remains in the bag.
- Bake in the preheated oven until the chicken is done and the vegetables have started to caramelize -- 20-25 minutes. Spoon the fajita mixture onto the prepared lettuce leaves, and garnish, if you wish, with a sprinkle of cilantro (or parsley) and a squirt or dollop of sour cream. Enjoy!
For those of you who can’t watch videos, here’s a quick run-down of the Chicken Fajita Lettuce Wraps recipe:
Whisk together the seasoning ingredients in a small bowl.
Cut the chicken into fajita-size pieces (demonstrated in the above video), put them in a zip-lock bag, and pour the seasoning mixture into the bag. Massage the bag until the chicken is coated. Pop the works into the fridge while you cut up the vegetables.
Cut the onion into thin half-moons, and cut the peppers into thin strips.
Put the vegetables on a large baking sheet, and sprinkle them with olive oil, salt, and pepper. Toss to coat.
Use tongs to transfer the chicken to the baking sheet, placing the morsels on top of the vegetables. If the chicken morsels are stuck together, separate them for even cooking.
Squeeze fresh lime juice over the chicken and vegetables. Bake in the preheated oven until the chicken is done and the vegetables are lightly caramelized — 20-25 minutes.
Spoon the fajita mixture onto the prepared lettuce leaves. If desired, give each serving a squeeze or dollop of sour cream. Enjoy!!! Hungry for more? Get my email updates.
bobbi c. says
Hi Kevin,
I enjoy getting your decor, garden advice and recipes here in Las Cruces, NM. We’re both on a keto “way of eating” and recently decided we didn’t need tortillas after all. I do lettuce roll-ups for “sandwiches” but never thought about rolling fajita fixin’s in it. Great idea! One tiny suggestion–these would be a tiny bit more excellent with a big dollop of garlicky guacamole on top! 🙂 Happy Thanksgiving! bobbi c.
Maraya says
Delish! Here are my changes:
1. Dry ingredients total 2 tablespoons. Quadruple the recipe and use 2T for the recipe and have lots more for future fajitas or as a dry rub.
2. I prefer boneless skinless thighs. Trim the fat.
3. I like to squeeze the lime after fajitas are cooked to preserve the fresh flavor and vitamin C.
I hope you and Mr. Fox had a lovely Thanksgiving!
Tamara says
Kevin, you are so warm and friendly, I always find myself talking to you during your videos! Lol. Thank you for this recipe, I will be trying it soon. Have a wonderful Christmas!
Janet Carter says
This is exactly the recipe that I have been looking for! Can’t wait to try it. Thanks, Kevin and happy decorating! That’s what I am doing, too.
Caro in Canada says
Thanks for this recipe, Kevin. Great timing here as looking to reduce wheat flour intake. We’ve been getting really nice green leaf lettuce. I’m sensitive to bell peppers (sadly, because I love them), so think I will sub zucchini strips, “noodled” carrots and cherry tomatoes. xx
Raine D. says
Kevin, these are absolutely delicious! I made them last night per your recipe — accidentally used hot paprika instead of mild & that along with the chili, cayenne & Worcestershire made for some super-spicy chicken, but wow, were they ever good! I happened to have an avocado on hand (which I don’t always given they’re about 2 bucks each here on the Canadian west coast at the moment — if we can get them at all given the state of our washed-out highways & truck routes right now because of flooding), so I sliced it up & we popped a slice into each wrap for some extra goodness. These are definitely going to be a regular on our dinner table! Thank you so much for sharing!
Donna Korkus says
Hi Kevin,
Awesome recipe, I substituted steak, and it was amazing…All of your recipes are great.
Hope you and the Mr. Fox had a great Thanksgiving.
Have a great day.
xoxo
Donna K
Bolton Landing NY
Carmen says
These were so GOOD! I love that it only uses one pan. Thanks for your great recipes.