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BBQ Chicken Lettuce Wraps + Roasted Potatoes

Serves Four

The Ingredients

Shredded BBQ Chicken

  • 4 organic chicken breasts

  • BBQ Sauce

  • 2 tbsp avocado oil

  • Pink Salt, to taste

  • Ground Pepper, to taste


  • 1 head bibb/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

The Instructions

  • Preheat the oven to 425º F and preheat grill 15 minutes ahead of time.

  • Marinate the chicken in the BBQ sauce (about 1/4 cup), olive oil, and salt + pepper.

  • Microwave the potatoes in a large bowl for 8 minutes.

  • Lay the potatoes on a baking sheet. Make sure there is enough room in between potatoes so you can smash them. To smash the potatoes, get a large glass, and cover the bottom with parchment paper and secure it with a rubber band. This will keep the potato from sticking to the glass.

  • 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.

  • Shred chicken with forks (or a mixer -- my personal favorite!) Add 1/2 cup additional BBQ sauce and mix with shredded chicken.

  • In the lettuce wraps add the cabbage, carrots, cilantro, BBQ chicken. Enjoy with the smashed rosemary potatoes. Mmmm!


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