Cheesy Chicken Fajita Lettuce Wraps with Lime Crema

These Cheesy Chicken Fajita Lettuce Wraps are a quick and satisfying dinner that swaps tortillas for crisp lettuce leaves. The filling is a one-pan wonder: sautéed onion and green pepper with tender pre-cooked chicken, seasoned with fajita spice, then topped with melted Monterey Jack cheese. A simple lime crema adds a cool, tangy finish and crushed tortilla chips bring an extra crunch.

Perfect for busy weeknights, this recipe comes together in about 20 minutes and requires minimal cleanup. It’s low in carbs but big on flavor, making it a great option for those watching their carb intake. Serve with extra lime wedges for a bright, fresh bite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

16 ounce Sous Vide Chopped ChickenView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and finely dice the onion. Core, deseed and finely dice the long green pepper. Zest the lime and quarter it. Trim the root end from the baby lettuce and separate the leaves. Gently crush the tortilla chips in their bag into small pieces.
2. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the diced onion, green pepper and chicken. Season with salt and pepper. Cook, breaking up the chicken into pieces and stirring occasionally, until the onion is slightly softened, about 2-3 minutes. Add the fajita spice blend and cook, stirring, for 30 seconds. Stir in the beef stock concentrate, 1 tablespoon water and ½ teaspoon sugar (for 4 servings: 2 tablespoons water and 1 teaspoon sugar). Cook, stirring occasionally, until the chicken is browned and warmed through, about 2-3 minutes more.
3. Meanwhile, in a small bowl, combine the sour cream, lime zest and juice from one lime wedge (two wedges for 4 servings). Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. Remove the pan from heat and sprinkle the Monterey Jack cheese over the chicken mixture. Cover the pan until the cheese melts, about 1-2 minutes.
4. Divide the lettuce leaves among plates. Fill each leaf with the cheesy chicken mixture. Drizzle with the lime crema and sprinkle with crushed tortilla chips. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, you can use romaine, butter lettuce or iceberg lettuce. Just make sure the leaves are large and sturdy enough to hold the filling.

Can I make this recipe with raw chicken?

Yes, but you’ll need to cook the chicken thoroughly. Dice raw chicken breast or thighs and cook until no longer pink, then proceed with the recipe.

How do I store leftovers?

Store the chicken filling and crema separately in airtight containers in the refrigerator for up to 3 days. Assemble the wraps just before serving to keep the lettuce crisp.