Sunday, July 15, 2012

BBQ Chicken Lettuce Wraps

I'm usually not overly carb-conscious, but sometimes I'd rather skip the bready bun or wrap and save some calories. It's not like I'm suffering through the no-bun, I actually really like using a crisp piece of Iceberg lettuce as the wrap for the sandwich. I had an idea to make a BBQ chicken type lettuce wrap. I have used this BBQ sauce recipe before, and wanted to create what I really like in a BBQ sandwich. I sauteed sliced sweet onions, toasted some walnuts, then topped it all off with sharp Cheddar cheese and rolled it all up in the Iceberg lettuce leaf. This was a light yet filling dinner, and made for a great lunch the next day! Just reheat the chicken mixture in the microwave and spoon over the lettuce leaves.



Ingredients
-1 teaspoon paprika
-1/2 teaspoon onion powder
-1/2 teaspoon garlic powder
-1/4 teaspoon black pepper
-1/4 teaspoon salt
-1/3 cup BBQ sauce
-1/2 sweet white onion, sliced
-1 tablespoon EVOO
-1/4 cup walnuts, toasted
-1/4 cup shredded Cheddar cheese
-butterflied chicken breasts
-Iceberg lettuce leaves

1. Preheat oven to 375.
2. In a mixing bowl, combine the BBQ sauce, paprika, onion & garlic powders, and salt & pepper. Pour over butterflied chicken in a baking dish, reserving about 2 tablespoons of the BBQ sauce. Bake chicken 20-25 minutes, or until fully cooked and no longer pink. When cooked, shred chicken.

3. In a frying pan over medium heat, heat the EVOO and add the sliced onions. Saute 20 minutes.

4. To assemble, lay a large lettuce leaf on a plate. Spoon in shredded chicken then top with toasted walnuts, onions, and shredded cheese. Add extra BBQ sauce from the reserve if desired.

BBQ Sauce Source: How Sweet Eats






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