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BBQ Pulled Chicken Lettuce Wraps

BBQ Pulled Chicken Lettuce Wraps

Lunch
Prep Time
15min
Cook Time
15min
Servings
4
Calories
320
Chef's Note

For extra tender chicken, you can use a pressure cooker or slow cooker instead. Cook on high pressure for 10 minutes or slow cook for 3-4 hours on low, then shred and mix with the BBQ sauce. If preparing for kids, you can serve the components separately and let them build their own wraps for a fun, interactive meal.

Tags
high-protein
kid-friendly
quick
chicken
BBQ
lettuce wraps
dairy-free
gluten-free
nut-free
weekday
Ingredients

  • 1.5 pounds boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon onion powder

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup low-sodium chicken broth

  • 3/4 cup BBQ sauce (dairy-free)

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon honey

  • 2 heads butter lettuce or romaine lettuce

  • 1 cup red cabbage, shredded

  • 1 cup carrots, julienned

  • 4 stalks green onions, sliced

  • 1/4 cup fresh cilantro, chopped

  • 1 whole lime

Instructions
  • 1

    Season chicken breasts with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon onion powder.

  • 2

    Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes on each side until golden brown.

  • 3

    Pour 1/4 cup chicken broth into the skillet. Reduce heat to medium-low, cover, and cook for 8-10 minutes until chicken is cooked through (internal temperature of 165°F).

  • 4

    Remove chicken from the skillet and let rest for 5 minutes. Using two forks, shred the chicken into bite-sized pieces.

  • 5

    In the same skillet, add 3/4 cup BBQ sauce, 1 tablespoon apple cider vinegar, and 1 tablespoon honey. Stir to combine and bring to a simmer.

  • 6

    Return the shredded chicken to the skillet and toss to coat evenly with the BBQ sauce mixture. Cook for 2-3 minutes until heated through.

  • 7

    Wash and dry lettuce leaves, keeping them whole to use as wraps.

  • 8

    Prepare the vegetable toppings: shred 1 cup red cabbage, julienne 1 cup carrots, slice 4 green onions, and chop 1/4 cup cilantro.

  • 9

    To assemble, place a lettuce leaf on a plate, add a spoonful of BBQ pulled chicken, and top with shredded cabbage, carrots, green onions, and cilantro.

  • 10

    Squeeze fresh lime juice over the wraps just before serving.

Nutrition Information (per serving)
320
Calories
35g
Protein
22g
Carbs
9g
Fat
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