This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MarinadesWithMazola #MakeItWithHeart #CollectiveBias Low-carb & gluten-free

Mazola Corn Oil is an all-purpose, cholesterol-free cooking oil. I use it for frying, baking, grilling, sautéing, stir frying and to make marinades and dressings. I’ve used it to bake cakes and they come out perfect every time.

Corn oil has a neutral taste that lets the flavor of your food stand out. It also has a higher smoke point – 450°F than most cooking oils. The nutritional value and the food’s flavor can be negatively impacted if the smoke point of a cooking oil is exceeded.

Mazola Corn Oil is Heart-Healthy

What’s even more is that Mazola Corn Oil is a smart choice for your family. With cholesterol-blocking plant sterols, Mazola Corn Oil is a heart-healthy* choice for salad dressings, marinades and more. *See Mazola.com for more information on the relationship between corn oil and heart health.

The American Heart Association recently issued a new presidential advisory on dietary fats and cardiovascular disease (CVD) that strongly advised replacing saturated flat, like that found in coconut oil, with polyunsaturated fat, like corn oil, to reduce the risk of CVD by 30%!

For example, you can do this by substituting corn oil for coconut oil or butter. I’ve done this when making cakes and pancakes.

Grilled Chicken Fajitas Lettuce Wraps: Three Better-for-You Swaps

Often, I try to lighten up recipes. Instead of making baked chicken and potatoes, I made Grilled Chicken Fajitas Lettuce Wraps. I swapped three ingredients to make a better-for-you dinner for my family. Everyone loved this recipe, even our kids!

Three swaps:

First, I swapped bone-in chicken breast with skin for boneless, skinless chicken breast.
Then, I swapped vegetable oil for Mazola Corn Oil.
Last, I swapped tortillas for lettuce.

I made the marinade for this Chicken Fajitas recipe with only three ingredients – Mazola Corn Oil, fajita seasoning and fresh lime juice. I marinated the chicken for about one hour.

See the full recipe below. This is really a delicious, low-carb recipe! The chicken is very flavorful. You won’t even miss the tortillas. Seriously!

How to Make Grilled Chicken Fajitas Lettuce Wraps

*The printable recipe is at the bottom of this post.

Ingredients:

1 lb boneless, skinless chicken breast
2 bell peppers, one red and one green
1 onion
8 leaves of green leaf or Boston lettuce
1 oz fajita seasoning
¼ cup Mazola Corn Oil plus 1 tsp
Juice of one lime

Instructions:

First, cut the chicken into strips about 1 inch thickness and place in a bowl or 1 gallon plastic zipper bag.
Then, make the marinade. In a measuring cup, add Mazola Corn Oil, fajita seasoning, and lime juice. Stir until well combined.
Next, pour marinade on to chicken and ensure the chicken is coated. Cover and marinate in the refrigerator for 30 minutes to two hours.
Meanwhile, cut the bell peppers and onions into thin pieces about ½ of an inch thickness or thinner. Coat with 1 tsp of oil, salt and pepper. Place the peppers and onions on it. Fold over edges to make a foil packet.
Peppers & Onions Foil Packet
Preheat grill to med/high.
Next, when the chicken is done marinating, remove the chicken from the marinade and discard marinade. First, put the peppers and onions foil packet on the grill and grill for about 15-20 minutes or until the veggies are soft. Grill the chicken for about 5 minutes or until no longer pink inside.
Then, put grilled chicken, peppers and onions on a piece of lettuce, top with guacamole, salsa and/or sour cream, if desired. Fold over to eat.

Your family is going to love this better-for-you Grilled Chicken Fajita Lettuce Wraps recipe. It’s so easy to make and with few ingredients. It’s a low-carb, gluten-free recipe you’ll want to make again and again.

Slow Cooker Instructions:

First, spray the bottom of the slow cooker with oil spray.
Then, cut the chicken into strips (about 1 inch thickness) and place in the bottom of the slow cooker.
Next, mix the fajita seasoning, oil and lime juice in a small bowl and pour over the chicken strips.
Then cut the onions and bell peppers into 3/4 inch thick long strips and place on top of chicken.
Set slow cooker to low for 3 hours. Shred the chicken and place in lettuce with toppings of your choice, wrap and eat!