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!

15 minutes

20 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	300
Fat:	17 g
Carbohydrates:	16 g
Protein:	23 g
Cholesterol:	62 g
Sodium:	1165 mg
Fiber:	6 g
Sugars:	6 g
Calculated per serving.

by Primal Palate

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Serves: 2

Ingredients

1/2 Tbsp1/2 Tbsp 1/2 TbspChipotle Powder
1 Tbsp1 Tbsp 1 TbspSmoked Paprika
1 Tbsp1 Tbsp 1 TbspOnion Powder
1 Tbsp1 Tbsp 1 TbspGarlic Powder
1 tsp1 tsp 1 tspSalt
2 tsp2 tsp 2 tspBlack Pepper
2 Tbsp2 Tbsp 2 TbspGhee
11 1Red Bell Pepper, sliced
1 cup1 cup 1 cupWhite Mushrooms, sliced
11 1Yellow Onion, thinly sliced
1/2 lb1/2 lb 1/2 lbFlank Steak, thinly sliced
Mayonnaise, (for Chipotle Aioli)
1 tsp1 tsp 1 tspChipotle Powder, (for Chipotle Aioli)
1 head1 head 1 headIceberg Lettuce
11 1Avocado

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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

In a small mixing bowl, combine 1/2 tablespoon chipotle powder, the smoked paprika, onion powder, garlic powder, salt, and black pepper. Set aside.
Melt 1 tablespoon of ghee in a large skillet over medium-high heat.
Add the red bell pepper, mushrooms, and onions to the skillet and sauté, seasoning liberally with the spice mixture.
When the onions and peppers are soft, transfer the vegetables to a bowl, and set aside.
Season the steak with the spice blend. Add the steak to the hot skillet, and cook 4-6 minutes.
Season the mayonnaise with 1 teaspoon of chipotle powder, and whisk to combine.
Place the steak and vegetables in a lettuce cup, and top with avocado and Chipotle Aioli to serve.