This delicious and easy steak Lettuce Wrap Fajitas recipe comes together in minutes! A simple fajita seasoning, sliced juicy steak, and grilled peppers and onions are all you need for a fantastic dinner.
Whether you are trying to stay low carb, or you just finished working out and don't want to eat anything too heavy, these steak fajita lettuce wraps are just for you. One thing I like about lettuce wraps is the cool crisp lettuce wrap. I am not a big fan of soft tacos or wraps in general. I prefer crispy tacos or nachos. But the lettuce provides that crisp bite that I enjoy.
How do I Make Fajita Seasoning?
We really like our homemade fajita seasoning but you can sub in store-bought fajita seasoning. If the seasoning you choose does not have added salt you will want to add some. A good rule of thumb is 1 teaspoon of salt per pound of meat. One of the things I like about making my own seasoning is that I can arrive at whatever flavor I desire. If I want a little heat, I can add some chili powder. If I want more chipotle, I can add more. You can also do the same with store-bought seasoning. Just start with that as your base and adjust from there. Have some fun, be creative and write down what you end up doing if you like it so that you can replicate it in the future.
How to Make Lettuce Wrap Fajitas
It is easier than you think to make grilled fajitas! This is how we make them:
Step One: Slice up your bell peppers and onions. I like to make generous, about ½ inch slices. I find that a thicker slice is easier to grill while trying to control grill temperature. A thinner slice could overcook or char very quickly. Once they are sliced, coat them with a little olive oil and fajitas seasoning and through them into a grill pan or a grill mat like I have done in this photo. Your other option could also be to grill them on a skewer to keep from them dropping through the grates. Grill them for about 10 minutes over medium heat.
Step Two: Season the meat. We discussed some seasoning options above. As far as the meat goes, you can use beef, chicken, or shrimp. It is up to you. Coat your meat with a good sprinkle of the fajita seasoning and massage it into the meat on all sides. You can let it sit for a few minutes while you crank up the heat on the grill.
Since the veggies are done, I will typically set them in a tray to keep them warm. I like to cook the meat on high to get a good sear. The veggies really wouldn't be able to handle that high heat, but keeping them warm allows them to stay hot until we serve.
Step Three: Once the grill is hot, place the meat on the grill and cook for about 3 to 4 minutes. Once done, flip it over to cook the other side. I like my steak rare/medium-rare. If you are cooking chicken, I will keep the grill on high to sear both sides (about 2 minutes on each side) then lower the heat to medium to cook it all the way through. I will usually check the internal temperature on chicken to ensure it hits 160° F.
How Do I Get Grill Lines on Meat?
I haven't met anyone yet that likes grilled meat that is gray, brown, or veggies that have just gotten soft. If that is what you are looking for, just steam all your food. Grill lines are all about presentation, it also ensures that you have most likely seared the meat properly so that the juices are still inside. The key to grill lines is a hot grill.
One of the biggest mistakes several people make is that they put food on a cold grill. This creates a problem because now your food is very likely to stick to the grill, you also will not get grill lines. Most grills will heat up in about five minutes at high heat. Once the grill is hot, you can reduce it slightly to a lower cooking temperature. But get the grill hot first and sear the meat. You will have fantastic-looking grill lines.
Topping Ideas for Fajita Lettuce Wraps
You can eat these on the lettuce wrap with just the grilled meat and the grilled veggies. I love cilantro and lime, so I will add some fresh cilantro, and squeeze a little lime juice over top. In my house, we have some cheese lovers that will sprinkle their favorite cheese over top. Most times I will add a little hot salsa. If I have time, I will make it from scratch. I also like to drizzle a little fresh sour cream to cut the heat. We will typically serve this with a small buffet of topping so our kids or guests can get creative. Have fun with it. Food should be fun!
Tips & Substitutions
I discussed some of the different meat choices above. If you feel like chicken fajitas lettuce wraps, then just swap out the steak for chicken. You can also switch out the veggies you are using. Green onions, mushrooms, even zucchini can all find their way into my lettuce wraps. In fact, if you are looking to make these vegetarian, just add a few more veggies and make it a meat-free meal. Have fun with it. Food should be fun!
If you are looking for a hand held appetizer for guests while you are grilling away, try Bacon on a Stick. Cooks up quickly and easily. A crowd-pleaser if ever there was one.
And then finish out your meal with this amazing Carlota de Limon.
- 2 lb flank steak
- ½-1 lb onions peeled and sliced
- ½-1 lb sweet peppers seeded and sliced
- 4 tablespoon fajita seasoning
- 2 tablespoon oil
- lettuce leaves
- toppings of your choice
- Preheat the grill to medium.
- Toss the sliced onions and peppers with 1 tablespoon of the oil and 1 tablespoon of the seasoning. Grill on a grill mat, flipping halfway through for about 10 minutes. Transfer the veggies to a serving platter.
- Drizzle the remaining tablespoon of oil over the steak and sprinkle with the seasoning. Turn the grill to high. Grill the steak for 3-4 minutes per side.
- Let the steak rest for 5 minutes before slicing against the grain. Serve with the grilled peppers, onions, and your favorite toppings.