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Chili Lime Steak Lettuce Wraps – fresh, flavorful and a healthier way to enjoy tacos or fajias! Less than 30 minutes to make with a homemade seasoning and perfect for lunch or a lightened up dinner for busy weeknights! They are also gluten free, low carb, Keto and Paleo friendly, whole 30 compliant and a healthy meal for your own Cinco de Mayo or Mexican fiesta

Chili Lime Steak Lettuce Wraps

These Chili Lime Steak Lettuce Wraps are fresh, flavorful and super easy to make! They make the perfect handheld appetizers or a light and healthy low-carb lunch or dinner!

Course Main Course
Cuisine Mexican
Keyword flank steak, skirt steak, steak appetizer recipes, steak dinner recipe, steak lunch recipe, steak recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 104 kcal
Author Kelly

Ingredients

For the Fajita Seasoning:

  • 2 teaspoons chili powder
  • 1 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

For the Lettuce Wraps:

  • juice from 2 limes divided
  • 3 Tablespoons olive oil divided
  • 2 Tablespoons fresh cilantro leaves chopped plus more for serving
  • 1 Tablespoon Dijon mustard paleo/keto brand as necessary OR Worcestershire sauce
  • 1 pound skirt or flank steak cut into 1" strips or cubes
  • 4 medium bell peppers seeded and thinly sliced I used red yellow, orange and green
  • 1 medium red onion thinly sliced
  • 1-2 Tablespoons unsalted butter
  • 1 head butter lettuce leaves washed and dried
  • sliced avocado and lime wedges for serving

Instructions

  1. Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers.
  2. Make the steak marinade:

  3. In a medium bowl, combine 2 tablespoons of olive oil, chopped cilantro, juice from 1 lime, mustard and 4-5 teaspoons of the fajita seasonings. Reserve 1 tablespoon of the steak marinade for drizzling on the steak at the end. Pour remainder of the steak marinade into a large zip-top bag along with the steak. Press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.

  4. Slice the onions and bell peppers.

  5. Heat 1 tablespoon olive oil in a 12" skillet over medium high heat. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.

  6. Melt butter on the same skillet and add the steak into a single layer. Allow to sear and cook for 1 to 3 minutes on each side (or more depending on how done you like your steak). Add the reserved steak marinade to the skillet and cook until just heated. Remove from heat.

  7. Assemble lettuce wraps by placing a spoonful of shrimp/vegetable filling into the center of each leaf. Top with avocado or your favorite toppings.

Recipe Notes

Make the steak marinade:

Nutrition Facts
Chili Lime Steak Lettuce Wraps
Amount Per Serving (1 serving)
Calories 104 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 7mg2%
Sodium 81mg3%
Potassium 530mg15%
Carbohydrates 15g5%
Fiber 5g20%
Sugar 9g10%
Protein 3g6%
Vitamin A 5100IU102%
Vitamin C 158.1mg192%
Calcium 47mg5%
Iron 1.8mg10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.