Barbecue Chicken Lettuce Wraps
Pineapple and Avocado Relish
Ingredients
- 3 lb bone-in, skin-on chicken breasts, skin removed
- 1 onion, thinly sliced
- 1 (15-oz) can tomato sauce
- 6 Tbsp apple cider vinegar
- ¼ cup molasses
- 3 Tbsp pure maple syrup
- 1 Tbsp yellow mustard
- ½ tsp smoked paprika
- 2 romaine lettuce hearts, leaves separated
Instructions
- Place chicken in a 5- to 7-quart slow cooker; top with onion.
- Stir together tomato sauce, vinegar, molasses, maple syrup, mustard, and paprika in a small bowl .
- Pour half of mixture over chicken, stirring gently to coat. Cover and chill remaining sauce mixture up to 1 week.
- Cover and cook on LOW 8 hours or until chicken is tender.
- Remove chicken from cooker; shred meat, discarding bones.
- Serve chicken in lettuce leaves with Pineapple and Avocado Relish; drizzle with any leftover sauce from slow cooker.
Side Dish Ingredients
- 1 (16-oz) container peeled pineapple, chopped
- 2 red bell peppers, chopped
- 2 avocados, pitted and chopped
- ¼ cup chopped fresh cilantro
- 2 Tbsp fresh lime juice
Side Dish Instructions
- Stir together pineapple, bell peppers, avocado, cilantro, and lime juice in a bowl.
- Cover and chill up to 1 day.
- Divide relish in half (reserve half for Caribbean Pork Chops with Pineapple and Avocado Relish recipe); serve remaining relish with wraps.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 12 |
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