Fajita Lettuce Wraps with Chipotle Aioli (Edit recipe)

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:

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Show nutritional information

This is our estimate based on online research.
Calories:	274
Fat:	17 g
Carbohydrates:	10 g
Protein:	22 g
Cholesterol:	62 g
Sodium:	1162 mg
Fiber:	4 g
Sugars:	1 g
Calculated per serving.

by Primal Palate

Serves: 2

Ingredients

1/2 Tbsp Chipotle Powder
1 Tbsp Smoked Paprika
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 tsp Salt
2 tsp Black Pepper
2 Tbsp Ghee
1 Red Bell Pepper, sliced
1 cup White Mushrooms, sliced
1 Yellow Onion, thinly sliced
1/2 lb Flank Steak, thinly sliced
Mayonnaise, (for Chipotle Aioli)
1 tsp Chipotle Powder, (for Chipotle Aioli)
1 head Iceberg Lettuce
1 Avocado

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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.