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Skillet Fajita Lettuce Wraps

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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Dish
Cuisine Low-Carb, Paleo
Servings 4 servings


  • 1 pound flank steak thinly sliced against the grain
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon coconut oil
  • 1 large yellow bell pepper stemmed, seeded and sliced
  • 1 large red bell pepper stemmed, seeded and sliced
  • 1 medium yellow onion sliced
  • 1 clove garlic minced
  • 5 ounces sliced white mushrooms
  • 2 large green onions green part sliced
  • 1 medium jalapeño seeded and thinly sliced
  • 1 cup low sodium vegetable broth
  • 8 leaves bibb lettuce
  • 1 large avocado peeled, pitted and diced
  • 1/4 cup chopped fresh cilantro


  • In a large bowl, place steak and next 4 ingredients (chili powder through oregano). Add sea salt and freshly ground black pepper to taste. Toss steak until evenly coated.
  • In a large skillet over medium-high heat, melt coconut oil. Add steak to pan in a single layer. Let sear for 3 to 4 minutes. Flip steak over and sear other side for 3 to 4 minutes. Remove steak from skillet and set aside.
  • Add next 5 ingredients (yellow bell pepper through mushrooms) to skillet. (If pan is getting too dry, add1/4 cup of vegetable broth.) Scrape brown bits from pan and toss veggies for 3 to 5 minutes, until they begin to soften.
  • Add green onion, jalapeño, vegetable broth, steak and any juices that collected under steak. Toss and cook for 5 to 8 minutes.
  • Remove from heat and serve warm on lettuce leaves topped with avocado and cilantro.
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