Chicken Fajita Lettuce Wraps With Creamy Cilantro-Lime Sauce

I’m e’er stirred to work a recipe that cuts out on few calories.
And, while I absolutely Compassion a satisfactory tortilla and fajitas the complete old fashioned way, I fuck to say that I touch so, SO healthy almost chowing dr. on these Yellow Fajita Wraps with Creamy Cilantro-Lime Sauce.
We’re conversation around scrumptious kind, healthier-for-you ingredients, and humor after ache of pleasure wise that everything you’re dig into is benefiting the embody and the spirit.


Homemade Fajita Seasoning:
  • 3 tablespoons chili powder
  • 1½ tablespoons smoked paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 2 teaspoon sea salt
Cilantro-Lime Sauce:
  • 1 cup plain, full-fat Greek yogurt
  • 1 tablespoon homemade fajita seasoning
  • 1 clove garlic, peeled and finely minced
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 tablespoons fresh lime juice
  • Salt and pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 1 red bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1 orange pepper, sliced thin
  • ½ small red onion, sliced thin
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste
  • 3 cups rotisserie chicken, shredded
  • 2-3 tablespoons homemade fajita seasoning
  • ¼ cup chicken stock, preferably organic
  • ¼ cup fresh cilantro, roughly chopped
  • 3 green onions, green parts only, sliced
  • 2 tablespoons fresh lime juice
  • 1 head Romaine lettuce, washed and separated into individual leaves


  1. Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use.
  2. Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10-12 minutes or until the onions and peppers are crisp tender.
  4. Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine. Cook until heated through and excess liquid is gone, approximately 3-4 minutes. Season with additional salt or fajita seasoning, if desired.
  5. Remove skillet from heat and stir in the cilantro, green onions, and fresh lime juice. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce. Enjoy!