Grilled Chicken Lettuce Wraps with Tomato Avocado Salsa


1 small head iceberg lettuce

2 Roma or plum tomatoes, seeds removed, finely diced

½ ripe avocado, finely diced

2 green onions, thinly sliced

2 cloves garlic, minced

3 tablespoons olive oil, divided

1 lemon, juiced

2½ teaspoons Sea Salt, divided

Left over chicken

1 tablespoon coarsely ground black pepper
1 small red onion, cut into ½ inch thick slices

1 large yellow pepper, cut in half, stem and seeds removed.

¼ cup gourmet BBQ sauce               


Grilled Chicken Lettuce Wraps with Tomato Avocado Salsa

Preparation method

Remove the core from the head of iceberg lettuce, leaving the head intact. Rinse under cold running water. Carefully separate the leaves of lettuce, keeping as many leaves whole and intact as possible. You will need 8 leaves to hold the left over chicken. Place leaves in a large bowl of ice cold water for 15 to 20 minutes, until crispy. Remove leaves from water and drain well on paper towel. Refrigerate to keep cool.

In a bowl, combine tomatoes, avocado, green onions, garlic, 2 tablespoons olive oil, lemon juice and ½ teaspoon Sea Salt. Mix well to combine and set aside.

Season the leftover chicken with 1 tablespoon olive oil, black pepper, and 2 teaspoons Sea Salt, rubbing the seasoning into the meat to adhere. Set aside.

Preheat grill to high heat (500° F to 550° F). Grill the onion and pepper for 10 to 15 minutes, turning occasionally, until lightly charred and tender. Remove from grill and set aside.

Grill chicken for 8 to 10 minutes, until fully heated (165° F), basting liberally with BBQ sauce. Remove from grill and allow to rest for 5 minutes before slicing.

Thinly slice the grilled onions, peppers and grilled chicken. Fill a crisp lettuce cup with sliced onions, peppers and grilled chicken .Top with tomato avocado salsa. Roll up the lettuce and serve. Repeat with remaining lettuce leaves. Serve with extra tomato avocado salsa and BBQ sauce for dipping.



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