For a low-carb, lower-calorie twist on fajitas, skip the tortillas in favor of crunchy romaine lettuce. The leaves make for fun handheld “boats” that hold all the delicious fillings so you can enjoy the works—including avocado, salsa and sour cream.
This is an easy meal prep option for lunch or dinner. If you’d like to decrease the calories a bit, swap the sour cream with low-fat Greek yogurt; you’ll decrease the fat and get some extra protein this way.
Active time: 12 minutes Total time: 32 minutes
Chicken Fajitas Lettuce Wraps Ingredients Directions Place a large rimmed sheet pan in the oven. Preheat the oven to 450°F (230ºC), leaving the pan in the oven as it heats. In a medium bowl, toss the chicken with 1 tablespoon oil. In a small bowl, combine cumin, paprika, garlic powder and 1/2 teaspoon salt. Sprinkle spice mixture over the chicken; toss well to coat. In a large bowl, combine the bell peppers and onion. Drizzle with remaining 1 tablespoon oil and sprinkle with 1/4 teaspoon salt; toss to coat. Arrange chicken and vegetables on the preheated pan, spreading in an even layer. Bake until chicken is cooked through and vegetables are crisp-tender, 18–20 minutes, stirring after 10 minutes. Meanwhile, stir the remaining 1/4 teaspoon salt into the mashed avocado. Spoon about 1/2 cup chicken mixture into each lettuce leaf; top each with about 2 tablespoons avocado, 1 tablespoon salsa and 1 tablespoon sour cream. Serves: 4 | Serving Size: 2 fajitas Nutrition (per serving): Calories: 402; Total Fat: 20g; Saturated Fat: 4g; Monounsaturated Fat: 10g; Cholesterol: 93mg; Sodium: 481mg; Carbohydrate: 20g; Dietary Fiber: 5g; Sugar: 6g; Protein: 35g Nutrition Bonus: Potassium: 770mg; Iron: 8%; Vitamin A: 108%; Vitamin C: 205%; Calcium: 30%
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