Barbecue Chicken Lettuce Wraps

Pineapple and Avocado Relish


  • 3 lb bone-in chicken breasts, skin removed
  • 1 onion, thinly sliced
  • 1 (15-oz) can tomato sauce
  • 6 Tbsp apple cider vinegar
  • ¼ cup unsulphured molasses
  • 3 Tbsp pure maple syrup
  • 1 Tbsp yellow mustard
  • ½ tsp smoked paprika
  • 2 romaine lettuce hearts, leaves separated
  • Pineapple and Avocado Relish (recipe follows)


  1. Place chicken in a 5- to 7-quart slow cooker; top with onion.
  2. Stir together tomato sauce, vinegar, molasses, maple syrup, mustard, and smoked paprika in a small bowl.
  3. Pour half of mixture over chicken, stirring gently to coat.
  4. Cover and refrigerate remaining sauce mixture up to 1 week.
  5. Cover chicken, and cook on LOW 8 hours or until chicken is tender.
  6. Remove chicken from cooker; shred meat, discarding bones.
  7. Serve chicken in lettuce leaves.
  8. Top with Pineapple and Avocado Relish; drizzle with reserved barbecue sauce.

Side Dish Ingredients

  • 1 (16-oz) container cored pineapple, chopped
  • 2 organic red bell peppers, chopped
  • 2 avocados, pitted and chopped
  • ¼ cup chopped fresh cilantro
  • 2 Tbsp fresh lime juice

Side Dish Instructions

  1. Stir together pineapple, bell peppers, avocados, cilantro and lime juice in a bowl.
  2. Cover and refrigerate up to 1 day.

Clean Eating Meal Plan

This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:

  • Seven Dinner Menus
  • Matching Grocery List
  • Access via App or Online
See This Meal Plan