Grilled Chicken Fajita Lettuce Wraps are a flavorful low-carb, weeknight meal ready in 30 minutes.
Keyword chicken fajitas
Prep Time 10minutes
Cook Time 20minutes
marinating time 1hour
Total Time 1hour30minutes
Author Joanne Schweitzer
1lbboneless, skinless chicken breast
2bell peppers, one red and one green
8leaves of green leaf or Boston lettuce
1/4cupMazola Corn Oil plus 1 tsp
1Juice of one lime
First, cut the chicken into strips about 1 inch thickness and place in a bowl or 1 gallon plastic zipper bag.
Then, make marinade. In a measuring cup add 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.
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.
Store leftovers in the refrigerator for up to three days.
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!