Fajita Lettuce Wraps with Chipotle Aioli

The lack of tortillas doesn’t mean you can’t still enjoy your favorite Mexican-inspired dishes. We use iceburg lettuce leaves to make these steak fajitas, and they’re just as flavorful as the “real” thing!

Serves: 2

Serves: 2decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a small mixing bowl, combine 1/2 tablespoon chipotle powder, the smoked paprika, onion powder, garlic powder, salt, and black pepper. Set aside.
  2. Melt 1 tablespoon of ghee in a large skillet over medium-high heat.
  3. Add the red bell pepper, mushrooms, and onions to the skillet and sauté, seasoning liberally with the spice mixture.
  4. When the onions and peppers are soft, transfer the vegetables to a bowl, and set aside.
  5. Season the steak with the spice blend. Add the steak to the hot skillet, and cook 4-6 minutes.
  6. Season the mayonnaise with 1 teaspoon of chipotle powder, and whisk to combine.
  7. Place the steak and vegetables in a lettuce cup, and top with avocado and Chipotle Aioli to serve.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:15 minutes
  • cook:20 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:440
    Fat:30 g
    Carbohydrates:11 g
    Protein:27 g
    Calculated per serving.

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