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Barre Menu: Chicken Fajita Lettuce Wraps

You all know how the saying goes, "it's the best thing since sliced bread." I think that we can all agree that while bread, pasta and all things carbs are delicious, we tend to incorporate too many bread products into our diet each day. We may start our day with toast, have a sandwich for lunch and then have a side of garlic bread for dinner, not to mention the carb heavy snacks. Try skipping the “bread” for one meal by substituting a healthy alternative like crunchy lettuce. We promise you won’t be missing the wrap for this recipe.

Chicken Fajita Lettuce Wrap Serves 1

  • 4 oz. chicken breast

  • 1 tsp olive oil

  • ¼ onion, chopped  

  • ½ pepper, sliced

  • 4 mushrooms, sliced

  • 1 head lettuce (butter, romaine, iceberg)

  • 1 clove garlic, minced

  • ½ tsp paprika

  • ¼ tsp cayenne pepper

  • ¼ tsp cumin

  • ½ tsp chili powder

  • Pinch of sea salt

  • 2 Tbsp. water

Optional Toppings: hot sauce, avocado, salsa

Heat ½ tbsp. olive oil in each of two non-stick pans over medium heat. Place the chicken in one pan and cover with a lid. Cook chicken, flipping occasionally until juices run clear, 8-12 minutes. Remove chicken from pan and slice in pieces. Once chicken is cooking place onions, peppers and mushrooms in second pan and sauté for 6-9 minutes. Add cooked chicken to vegetable mixture and season with paprika, garlic, cayenne, cumin, chilli powder and sea salt. Pour water into pan and mix thoroughly. Continue heating until most of the water has evaporated. Serve atop lettuce and enjoy.

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