BBQ Shredded Chicken Lettuce Wraps
Shredded BBQ Chicken
- 4 organic chicken breasts
- 1 bottle Primal Kitchen BBQ Sauce
- 2 tbsp avocado oil
- Pink Salt, to taste
- Ground Pepper, to taste
- 1 head butter lettuce
- 1/3 cup chopped purple cabbage
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup shredded carrots
Smashed Rosemary Potatoes
- 1 bag small potatoes (8-12)
- 2 tbsp extra virgin olive oil
- 2 tbsp rosemary
- pink salt, to taste
- ground pepper, to taste
Preheat the oven to 450 degrees F and preheat grill 15 minutes ahead of time.
Trim the chicken then drizzle with oil, salt + pepper, and 1/4 cup of BBQ sauce. Toss, making sure the chicken is thoroughly coated.
Microwave the potatoes in a large baking dish for 8 minutes, or until they are fork tender.
Lay the potatoes flat over parchment paper, and smash down with a flat surface (I used the bottom of a glass covered by parchment paper to prevent sticking).
Drizzle potatoes with oil and seasoning.
Bake potatoes for 25-30 minutes, flipping at the 20-minute mark.
While the potatoes are baking, grill the chicken. Remember to keep the lid closed to maximize heat & cooking time, and only flip once.
Once chicken is done, shred with 2 forks or a hand mixer. Add 1/2 cup additional BBQ sauce and toss shredded chicken.
Begin prepping the lettuce wraps: butter lettuce, red/purple cabbage, carrots, cilantro, BBQ chicken, and any other toppings you'd like. Pair with smashed potatoes. Enjoy!