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5 from 3 votes

Chicken Fajita Lettuce Wraps

A keto-friendly version of the popular Mexican restaurant dish. This recipe makes enough for two very generous servings, and up to 10 modestly-sized servings.
Prep Time5 minutes
Cook Time20 minutes
Course: Main Course, Dinner
Servings: 2


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


  • 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!