Chicken Fajita Lettuce Wraps

Instructions

1. Step 1

   Slice the bell peppers and onion on the cutting board and set them aside together.

   Ingredients used: 3.0 piece Bell Pepper, 1.0 piece Onion

   Cookware: cutting board, kitchen knife

2. Step 2

   Cut the chicken into thin strips and place it in the mixing bowl. Add 1 tbsp (15 ml) olive oil, 2 tbsp (30 ml) lime juice, salt, the garlic, chili powder, cumin, smoked paprika, oregano, and black pepper; toss thoroughly.

   Ingredients used: 600.0 gr Chicken Breast, 6.0 gr Chili Powder, 1.0 gr Dried Oregano, 8.0 gr Garlic, 2.0 gr Ground Black Pepper, 4.0 gr Ground Cumin, 30.0 ml Lime Juice, 15.0 ml Olive Oil, 4.0 gr Salt, 3.0 gr Smoked Paprika

   Cookware: cutting board, kitchen knife, mixing bowl, tongs

3. Step 3

   Let the seasoned chicken marinate while preparing the skillet.

   Timer: 15 min (fixed)

   Cookware: mixing bowl

4. Step 4

   Heat the remaining 1 tbsp (15 ml) olive oil in the skillet over high heat. Add the prepared peppers and onion, season with the remaining ⅜ tsp (2 gr) salt, and cook until lightly browned but still crisp; transfer to a plate.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: plate, skillet, tongs

5. Step 5

   Reduce the skillet to medium heat and add the marinated chicken. Cook, turning the strips regularly, until browned and their thickest parts reach 74°C.

   Timer: 10 min (fixed)

   Cookware: skillet, tongs

6. Step 6

   Return the cooked peppers and onion to the skillet. Toss with the chicken until everything is hot, then remove from the heat.

   Timer: 2 min (fixed)

   Cookware: skillet, tongs

7. Step 7

   Arrange the romaine leaves as cups and fill them with the chicken and vegetable mixture. Top with avocado and cilantro, then drizzle with the remaining 1 tbsp (15 ml) lime juice.

   Ingredients used: 2.0 piece Avocado, 8.0 gr Cilantro, 15.0 ml Lime Juice, 2.0 piece Romaine Lettuce

   Cookware: cutting board, kitchen knife, plate