Chicken Fajita Lettuce Wraps

Makes 4 servings


4 boneless skinless chicken thighs

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 medium onion, thinly sliced

2 tablespoons preferred vegetable oil

1 tablespoon chili powder

1½ teaspoons fine sea salt, divided

1 large ripe avocado, pitted and diced

1 cup chopped cilantro

1 jalapeño, seeded and chopped

1 tablespoon lime juice

8 large romaine lettuce leaves

1 cup Bacon BBQ Whisps, roughly crushed



  1. Preheat oven to 400℉. On a large baking sheet toss chicken thighs, bell peppers, and onion with oil, chili powder, and 1 teaspoon salt. Spread out in an even layer and bake until chicken is cooked through (the internal temperature should reach 165℉ and when cut into the juices should run clear), about 20 minutes.
  2. Meanwhile, in a blender combine avocado, cilantro, jalapeño, lime juice, and ½ teaspoon salt. Blend, adding enough cool water to reach a smooth, sauce-like consistency, about ½ cup.
  3. When chicken is done, transfer to a cutting board and shred with 2 forks. Divide chicken, bell peppers, and onions between romaine leaves, drizzle with avocado sauce, and top with Whisps.