15-Minute Fajita Steak Lettuce Wraps
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Fresh and flavorful, 15-Minute Fajita Steak Lettuce Wraps are nutritious, easy to make on just one pan, and ready in 30 minutes.
I like to make my seasoning for this. You can get that recipe here, Homemade Fajita Seasoning. If you have a favorite store-bought fajita seasoning, by all means, use it.
15-Minute Fajita Steak Lettuce Wraps
These 15-Minute Fajita Steak Lettuce Wraps are packed with flavor and easy to make. They’re perfect for busy evenings when you crave something delicious without spending hours in the kitchen.
Imagine succulent skirt or flank steak, marinated in a Homemade Fajita Seasoning that you can whip up in a breeze. The blend of olive or coconut oil, fresh cilantro, lime juice, and Worcestershire sauce gives these wraps a zesty kick. The vibrant colors of red, orange, and yellow bell peppers, combined with red onion, create a visually appealing and tasty fajita mix.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Homemade Fajita Seasoning
- olive or coconut oil divided
- fresh cilantro, chopped
- limes, juiced and zested
- Worcestershire sauce
- skirt or flank steak
- red bell pepper
- orange bell pepper
- yellow bell pepper
- red onion
butter lettuce, washed and dried. Romaine lettuce works well too.- sliced avocado, lime wedges, sour cream, pico, Or you can serve in tortilla wraps
Fajita Steak Lettuce Wraps Tips
- Start by making the fajita seasoning if you’re making it homemade. If you prefer, you can purchase a ready-made fajita seasoning.
- Combine the steak marinade with olive oil, lime juice (fresh is best!), cilantro, mustard, and fajita seasonings—reserve two tablespoons for drizzling. Pour the marinade over the steak. Allow the steak to marinate for at least 10 minutes. This helps the flavors to penetrate the meat, resulting in a more delicious outcome. You can let it marinate for 12 hours.
- While the steak is marinating, slice the peppers and onion. Slice the bell peppers and red onion thinly for faster cooking. This also ensures the vegetables are perfectly tender when the steak is done.
- You can also add jalapenos for heat.
- Cook the steak briefly on high heat to achieve that mouthwatering sear. This ensures the steak is juicy and not overcooked.
- For meal prepping, slice the vegetables and marinate the meat the night before.
You may want to serve Limoncello Margarita or Pineapple margarita with these wraps. As well, this is good information on How to pair wine with food.
Here are skillets that do a remarkable job searing steak for this recipe.
Fajita Steak Lettuce FAQ
Q: Can I use a different cut of meat?
A: While skirt or flank steak works best, you can also try sirloin or even chicken for a variation.
Q: Can I make the Homemade Fajita Seasoning in advance?
A: Absolutely! Prepare the seasoning mix and store it in an airtight container for future use. It adds a burst of flavor to various dishes.
Q: Are there alternative toppings for the wraps?
A: Customize your wraps with sliced avocado, lime wedges, sour cream, or pico de gallo. For a heartier option, serve the filling in tortilla wraps.
It would be remiss of me to not give you more easy recipes. Here are a few of my favorites: 15-MINUTE MINI APPLE PIES, Chicken Fajita Pasta Salad, Healthy 20 Minute Chili Lime Sheet Pan Chicken Fajita Recipe, CHICKEN AND SHRIMP FAJITA NACHOS, and FAJITA CHICKEN BOWL RECIPE.
In just 15 minutes, you can savor the delightful combination of flavors in these Fajita Steak Lettuce Wraps. Whether you’re a cooking enthusiast or a beginner, this recipe is a winner. You’ll master it easily! Easy, quick, and bursting with taste, it’s a must-try for anyone looking to add a touch of Mexican-inspired goodness to their dinner table. Enjoy the simplicity and deliciousness of these wraps – your taste buds will thank you!
Best 15 Minute Fajita Steak Lettuce Wraps
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Save To Your Recipe BoxIngredients
- 2 tablespoons Homemade Fajita Seasoning below and link in post above
- 3 tablespoons olive oil or coconut oil, divided
- 2 tablespoons fresh cilantro chopped
- 2 meidum limes juiced and zested
- 1 tablespoon Worcestershire sauce
- 2 pound skirt steak or flank steak
- 1 medium red bell pepper
- 1 medium orange bell pepper
- 1 medium yellow bell pepper
- 1 medium red onion
- 1 head butter lettuce washed & dried, Or serve in tortilla wraps
- sliced avocado, lime wedges, sour cream, & pico
Instructions
- Combine all the ingredients for the fajita seasonings.
- Make the steak marinade
- Slice the onions and bell peppers.
- In a medium bowl, combine 2 tablespoons of olive or coconut oil, chopped cilantro, lime juice, Worcestershire sauce, and 5 teaspoons of the fajita seasonings. Reserve 1 tablespoon of this 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.
- Slice the onions and bell peppers into thin strips.
- 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 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.
- Add another tablespoon of olive or coconut oil to the same skillet and sear the steak. Allow to sear for 2 to 3 minutes (or more depending on how done you like your steak) on each side. Add the reserved steak marinade to the skillet and cook until just heated. Remove from heat.
- Allow the steak to rest 5 minutes before slices it. Meanwhile, assemble lettuce wraps by placing a spoonful of vegetables into the center of each leaf. Top with avocado, pico, sour cream, or your favorite toppings. Serve.
Notes
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cilantro
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano