Chicken Fajita Lettuce Wraps

Chicken Fajitas WW Freestyle

Chicken Fajita Lettuce Wraps

Alyssa Reinbolt
Prep Time 5 minutes
Cook Time 15 minutes
Course Lunch, Main Course
Cuisine Mexican
Servings 4


  • 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.
Keyword Low Carb, Low Points