Quick and Easy Chicken Fajita Lettuce Wraps with Lime Crema

Looking for a quick and healthy dinner that doesn’t skimp on flavor? These chicken fajita lettuce wraps are the answer. In just 20 minutes, you can have a satisfying meal packed with protein, veggies and all the fajita flavors you love-without the tortillas.

The secret is a one-pan cooking method that makes cleanup a breeze. Juicy chicken breast is cooked with onions and green peppers, seasoned with a fajita spice blend and topped with melted cheese. Serve it all in crisp lettuce cups, drizzle with a homemade lime crema and sprinkle with crushed blue corn tortilla chips for an irresistible crunch.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView 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

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 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 all produce. Finely dice the onion and green pepper (remove seeds). Zest the lime, then cut it into wedges. Trim the root end from the 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 pan over medium-high heat. Add the onion, green pepper and chopped chicken breast. Season generously with salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned and the vegetables have softened, about 4-5 minutes. Add the fajita spice blend and cook for 30 seconds, stirring constantly. Stir in the beef stock concentrate, ½ teaspoon sugar and 1 tablespoon water. Cook until the chicken is cooked through and the sauce thickens, about 2-3 minutes more.
3. While the chicken cooks, make the lime crema: In a small bowl, combine the sour cream, lime zest and juice from one lime wedge. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper to taste.
4. Remove the pan from heat and sprinkle the Mexican cheese blend over the chicken mixture. Cover the pan and let it sit until the cheese melts, about 1-2 minutes.
5. Divide the lettuce leaves among plates. Fill each leaf with the chicken and cheese mixture. Drizzle with lime crema and sprinkle with crushed tortilla chips. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of chopped chicken breast?

Yes, you can substitute ground chicken or turkey. Cook it the same way, breaking it up as it browns.

What can I use instead of sour cream for the lime crema?

Greek yogurt works well as a substitute for sour cream. It will still give you a creamy, tangy sauce.

Can I make this recipe dairy-free?

Yes, use a dairy-free sour cream and cheese alternative. The rest of the ingredients are naturally dairy-free.