Hawaiian Chicken Lettuce Wraps (Whole30 + Paleo)

This Hawaiian Chicken Lettuce Wraps recipe combines grilled pineapple, BBQ chicken, and ranch slaw in crisp lettuce for a wholesome, tasty meal.

Hawaiian Chicken Lettuce Wraps (Whole30 + Paleo) Recipe

Hawaiian Chicken Lettuce Wraps whisk you away to tropical flavours, combining the juiciness of pineapple with savoury BBQ chicken. Wrapped in fresh lettuce with creamy ranch slaw and sharp red onions, this dish is a parade of vivid flavours suitable for Whole30 and Paleo diets. It’s a refreshing choice for those looking for a dish that’s both nourishing and delicious.

Ingredients

HAWAIIAN CHICKEN LETTUCE WRAP

• 4 chicken breast
• 4 pineapple slices grilled
• 4 large red onion slices
• 4 tbsp BBQ Sauce
• 8 butter lettuce leaves
• 3 cups coleslaw mix
• 1/4 cup homemade ranch
• splash of rice vinegar

BBQ SAUCE

• 8 oz can tomato sauce
• 6 oz can tomato paste
• 7 dates for Keto, sub 1 1/2 tbsp of Monk Fruit Syrup
• 2 tbsp apple cider vinegar
• 1/3 cup coocnut aminos
• 1/4 cup balsamic vinegar
• 1 tbsp Dijon Mustard I use Annies
• 1 1/2 tbsp chili powder
• 1 tsp onion powder
• 2 tsp paprika
• 1 tsp salt
• 1 tsp pepper

Instructions

CHICKEN WRAPS

• Heat a skillet over medium/high heat and preheat oven to 425F
• Add a 1 tbsp of olive or avocado oil to the skillet. Add the 4 chicken breast to the skillet and cook 4 minutes on each side then transfer the skillet to the oven and cook for an additional 10 minutes or until the internal temperature is 165 F.
• Add the 4 pineapple slices to a skillet or a grill. Heat until tender or until desired.
• In a medium bowl add the coleslaw mix along with the ranch dressing and mix together with a spoon.
• Clean lettuce and slice the red onion. Coat each chicken breast with the homemade BBQ sauce.
• Begin assembling the lettuce wraps be starting with a lettuce cup on the bottom and building with the chicken breast, ranch coleslaw, grilled pineapple, and the red onion. Top everything with another lettuce cup. You can also wrap each chicken wrap in parchment paper to hold everything together.

BBQ SAUCE

• Add all the ingredients to a blender and turn on high speed and mix together for 30 seconds.
• Transfer BBQ sauce to a sauce pan and heat over low heat until warm (not boiling)
• Transfer to a mason jar and store in the fridge for up to 4 weeks.

RANCH COLESLAW

• To a medium bowl add the coleslaw mix along with 1/4 cup ranch and a splash of white rice vinegar. Mix together with a spoon until well combined.

Serving Suggestions

• Tropical Fruit Salad
• Sweet Potato Fries
• Cucumber Salad
• Grilled Vegetables

Tips and Tricks

• Use a high-quality skillet like Cast Iron or Le Creuset to ensure even cooking of the chicken breast.
• Keep the seasoning simple with salt and pepper to complement the homemade BBQ sauce flavors.
• Heat the skillet just right; it should be hot but not smoking, and use olive oil to cook the chicken.