Low-Carb Pressure Cooker Chicken Fajita Lettuce Wraps bring all the bold, smoky sizzle of restaurant fajitas, with crisp lettuce standing in for tortillas. The homemade taco seasoning and a quick pressure cook make the chicken juicy and full of flavor. Dinner is on the table in 25 minutes.
Craving that signature sizzle and spice of restaurant-style fajitas without the fuss? You’ve come to the right place! This recipe delivers all the bold, smoky flavor you love, but with a fresh, low-carb twist. We’re swapping tortillas for crisp lettuce wraps and letting the pressure cooker do all the heavy lifting. Get ready for a vibrant, protein-packed meal that’s on the table in under an hour and guaranteed to become a new weeknight favorite!
Ingredients
• For the Homemade Taco Seasoning
• 3 tbsp / 45ml chili powder
• 2 tbsp / 30ml pink Himalayan salt
• 2 tsp / 10ml garlic powder
• 2 tsp / 10ml dried oregano
• 1 tbsp / 15ml smoked paprika
• 1 tsp / 5ml onion powder
• ½ tsp / 2.5ml coriander powder
• ½ tsp / 2.5ml (0.1 fl oz) freshly ground black pepper
• For the Fajitas
• 1 lb / 450g chicken breast, chopped into bite-sized pieces
• 2 tbsp / 30ml homemade taco seasoning
• 1 cup / 150g (5.3 oz) cherry tomatoes, chopped
• 3 garlic cloves, minced
• 1 bell pepper, any color, cut into strips
• 1 onion, thinly sliced
• 1 tbsp / 15ml lime juice
• 6 large leaves Iceberg lettuce, for serving
Instructions
1. Directions
2. First, prepare the seasoning. Combine all for the taco seasoning in a small jar or bowl. Shake or whisk until well combined.2. In a large bowl, toss the chicken pieces with 2 tablespoons (30 ml / 1 fl oz) of the homemade taco seasoning until evenly coated.3. Place the seasoned chicken into the pot of your pressure cooker. Top with the chopped tomatoes, minced garlic, sliced bell pepper, sliced onion, and lime juice. Do not stir.4. Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes.5. Once the cooking time is complete, perform a quick release of the pressure. Carefully open the lid once the pin has dropped.6. Stir the mixture and transfer it to a serving bowl. To serve, spoon 2-3 tablespoons (45 ml / 1.5 fl oz) of the chicken and vegetable mixture into the center of each lettuce leaf, wrap tightly, and enjoy immediately.
Nutritional Information
• Nutrition Information
• Per Serving: Calories 322 | Total Fats: 6.1g (0.22 oz) | Net Carbs: 11.4g (0.4 oz) | Protein: 50.4g (1.78 oz) | Fiber: 3.2g (0.11 oz)
Pro Tips
• for Perfect Fajitas
• No pressure cooker? Sauté the onions and peppers in a large skillet until soft. Add the seasoned chicken and cook until browned. Stir in the remaining and simmer until the chicken is cooked through.
• Make a large batch of the taco seasoning and store it in an airtight container for up to 6 months. The cooked fajita mixture also stores well in the fridge for 3-4 days, making it perfect for meal prep.
• Set up a topping bar with sliced avocado, fresh cilantro, salsa, shredded cheese, or a dollop of Greek yogurt for a customizable feast.
• For a sturdier wrap, try using butter lettuce or the inner hearts of romaine lettuce instead of Iceberg.
FAQ
Q: Can I make these chicken fajitas without a pressure cooker
A: Absolutely. To make this on the stovetop, sauté the onions and peppers in a large skillet until soft. Add the seasoned chicken and cook until browned. Stir in the tomatoes, garlic, and lime juice, and simmer until the chicken is fully cooked.
Q: How long can I store the homemade taco seasoning
A: The homemade taco seasoning can be stored in an airtight container for up to 6 months. Making a large batch is a great way to have it ready for quick weeknight meals.
Q: Are these fajita lettuce wraps keto-friendly
A: Yes, with only 11.4g (0.4 oz) of net carbs per serving, this recipe is a great option for a keto or low-carb diet. For an even sturdier, low-carb wrap, you can use butter lettuce or romaine hearts instead of iceberg.
Q: What are the best toppings for chicken fajita lettuce wraps
A: You can customize your fajitas with a variety of toppings. We suggest setting up a topping bar with sliced avocado, fresh cilantro, salsa, shredded cheese, or a dollop of Greek yogurt or sour cream.
Pro Tips
- Make a big batch of the homemade taco seasoning — it stores in an airtight container for up to 6 months, and 2 tablespoons is all this recipe needs.
- Don't stir the pot before cooking. Lay the tomatoes, garlic, bell pepper, onion, and lime juice over the seasoned chicken and leave them layered for the 8-minute pressure cook.
- For a sturdier wrap, use butter lettuce or the inner hearts of romaine instead of iceberg. They hold the filling without cracking.
- The cooked fajita mixture stores well in the fridge for 3-4 days, so it's a natural for meal prep — just keep the lettuce separate and assemble when serving.
- Set up a topping bar with sliced avocado, fresh cilantro, salsa, shredded cheese, or a dollop of Greek yogurt so everyone builds their own wraps.
Frequently Asked Questions
Are these chicken fajita lettuce wraps keto-friendly?
Each serving has 11.4 g of net carbs with 50.4 g of protein and 6.1 g of fat. Lettuce replaces the tortillas, and the seasoning is a homemade spice blend with no added sugar or fillers.
Can I meal-prep the fajita filling?
Yes. The cooked chicken and vegetable mixture stores in the fridge for 3-4 days. Keep the lettuce leaves separate and assemble the wraps just before eating so everything stays crisp.
What lettuce works best for the wraps?
Iceberg gives the classic crunch, but butter lettuce or the inner hearts of romaine make sturdier wraps that hold the filling without cracking.
Can I make the taco seasoning in advance?
Definitely. Mix the chili powder, salt, garlic powder, oregano, smoked paprika, onion powder, coriander, and black pepper in a jar — it keeps for up to 6 months, and 2 tablespoons seasons this whole recipe.
Recipe card below.
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Low-Carb Pressure Cooker Chicken Fajita Lettuce Wraps
Ingredients
Method
- Directions
- First, prepare the seasoning.
- Combine all for the taco seasoning in a small jar or bowl. Shake or whisk until well combined. 2.
- In a large bowl, toss the chicken pieces with 2 tablespoons (30 ml / 1 fl oz) of the homemade taco seasoning until evenly coated. 3.
- Place the seasoned chicken into the pot of your pressure cooker.
- Top with the chopped tomatoes, minced garlic, sliced bell pepper, sliced onion, and lime juice.
- Do not stir. 4. Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes. 5.
- Once the cooking time is complete, perform a quick release of the pressure. Carefully open the lid once the pin has dropped. 6.
- Stir the mixture and transfer it to a serving bowl. To serve, spoon 2-3 tablespoons (45 ml / 1.5 fl oz) of the chicken and vegetable mixture into the center of each lettuce leaf, wrap tightly, and enjoy immediately.
- Set up a topping bar with sliced avocado, fresh cilantro, salsa, shredded cheese, or a dollop of Greek yogurt for a customizable feast.
