If you're struggling for ideas on how to use up leftover chicken breast, this recipe for chicken fajita lettuce wraps can be just what you are looking for. Along with these lettuce wraps, I will show you two other ways you can put this dish together to make the most out of one meal. One in a bowl and one as a casserole.
Chicken Fajita Lettuce Wraps with Creamy Cilantro-Lime Sauce
With the new MyWW changes for 2020, this recipe is still super low on points for all 3 options.
MyWW Green Plan: 3 Points Per Serving
MyWW Blue Plan: 1 Point Per Serving
MyWW Purple Plan: 1 Point Per Serving
How do I make a creamy cilantro-lime sauce?
Like so many other sauces, this creamy cilantro-lime sauce gets better when it sits in the fridge for at least a few hours before you use it. I highly recommend making it in a mason jar so that you can use it in other recipes as well!
- 1 cup plain, non-fat Greek yogurt
- 1 tbsp homemade fajita seasoning
- 1 clove garlic, peeled and finely minced
- 2 tbsp fresh cilantro, finely chopped
- 2 tbsp fresh lime juice
- Salt and pepper, to taste
Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or heat safe bowl. Cover and store in the fridge until you are ready to serve.
Save this recipe to use for a 0 point dressing to use in any salad.
Can I substitute anything for cilantro?
I am one of those rare individuals that equate the taste of cilantro with soap. In fact, the NY Daily news wrote an entire article describing the scientific reason behind it! If you are like me, you are part of up to 14% of the population that has a genetic variant that causes an aversion to cilantro because of the aldehyde chemicals in the plant, causing the soapy flavor!
Never fear, there is a solution. Parsely can be substituted for cilantro without changing the overall flavor of the dish. This is because parsley and cilantro are virtually in the same herb family. Just swap out equal measurements in your recipe and you won't have that soapy undertone.
What is the best way to cut bell peppers?
There are a number of different ways that you can slice a bell pepper to prepare it for fajitas. There are some chefs that cut off the bottom, then each of the four sides before slicing into thin sticks. I found that this method shown in the video below is the fastest and most effective way to slice your bell peppers into strips without leaving extra waste.
Can I make my own Fajita Seasoning?
I tend to make fajitas in one form or another quite often, so I make a batch of fajita seasoning ahead of time. This not only saves me time when making recipes, but it also saves money versus buying a premixed blend. I also like that I can control the salt content in this blend as I prefer lower sodium recipes when possible.
Spices should be stored in an airtight container between uses. If you regularly make your own spice blends, you should check out Amazon for cute spice jars. Personally, I like these containers the best because they have a hinged lid with a sliding grid inside to allow for a shaker or a pour of the spices inside.
Instructions to Make Your Own Fajita Seasoning
- 3 tbsp chili powder
- 1½ tbsp smoked paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp dried oregano
- 2 tsp sea salt
Combine all the ingredients together in a bowl. Use a funnel to pour the mixture into an airtight container for storage until you are ready to use it.
How To Make The Fajitas
Admit it, this is what you really came here for anyway. You want to know how to make these chicken fajita lettuce wraps. Let's dig in!
- 1 tbsp extra virgin olive oil (4 points, swap for a cooking spray for 0 points)
- 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 tbsp balsamic vinegar (1 point)
- Salt and pepper, to taste
- 3 cups skinless rotisserie chicken breast, shredded
- 2-3 tbsp homemade fajita seasoning
- ¼ cups chicken stock, preferably organic
- ¼ cups fresh cilantro, roughly chopped
- 3 green onions, green parts only, sliced
- 2 tbsp fresh lime juice
- 1 head Romaine lettuce, washed and separated into individual leaves
Heat the olive oil in a large cast-iron or non-stick skillet over medium-high heat. Toss in the bell peppers, onion, and balsamic vinegar with salt and pepper, to taste. Cook for about 10-12 minutes or until the onions and peppers are just slightly tender.
Next, add in the shredded chicken, fajita seasoning and chicken stock. Once the mixture is heated through and you can no longer see any liquid, finish with a little extra seasoning.
Remove the pan from the heat and stir in the cilantro, green onions and freshly squeezed lime juice.
Tip: If the limes are really firm, microwave it for 15 seconds to get the juice flowing before squeezing!
When you are ready to serve, spoon the mixture onto the romaine leaves and drizzle with the cilantro-lime sauce.
How else can I serve these fajitas?
If you read my post about Lunches in a Bowl, you'll already know I love anything that I can turn into a bowl on the go. The same is true with this recipe. Chop up the romaine into bite-sized pieces, top it with the fajita mixture and drizzle the sauce on top.
Another great idea is to make this into a casserole. Pour the mixture into a casserole dish and top with a single cup of non-fat shredded mozzarella cheese which only adds 1 point per serving. Bake at 350 degrees until the cheese is melted all the way through. Serve on a plate with the cilantro-lime sauce drizzle on top.
What is your favorite part about fajitas? Let me know in the comments below! Then pin this recipe or share it with a friend.