Pineapple Mango Salsa Pulled Chicken Lettuce Wraps

5 from 1 vote

Pineapple Mango Salsa Pulled Chicken Lettuce Wraps

Sweet and tangy BBQ pulled chicken pairs well with a bright and fresh fruit salsa and crisp and refreshing lettuce for this easy and delicious meal. I like to serve this at room temperature or with the chicken just slightly warm for a Summer dish. This can be made either in a slow cooker or a pressure cooker, which makes it ideal for when it is too hot to turn on the stove or oven!

Course Main Course

Cuisine American

Keyword american, BBQ, Chicken, dairy-free, easy, egg-free, lettuce, mango, nut-free, pineapple, pressure cooker, salsa, sauce, slow cooker

Prep Time 20

Cook Time 4

Total Time 5

Servings

Calories 292kcal

Author Jenny Ross

Ingredients

Chicken

3 pounds chicken thighs boneless-skinless, or chicken breast, boneless skinless for lower-fat
1 yellow onion diced
3/4 cup coconut aminos or low sodium gluten-free soy sauce plus 1/2 teaspoon stevia glycerite or 3/4 cup allulose
3/4 cup ketchup sugar-free such as Primal Kitchen or Alternasweets
1/4 cup apple cider vinegar
1 tablespoon gelatin
2 teaspoons Worcestershire sauce
1 teaspoon chili powder

Salsa

1/4 red onion thinly sliced (soak in cold water for 10 minutes to reduce sharpness, if desired, optional)
1 Ataulfo mango peeled and diced
1 cup pineapple diced
1 Roma tomato seeded and diced
1 jalapeño red or green, stem and seeds removed, minced
1/2 cup cilantro leaves
1/2 tablespoon lime juice
1 tablespoon avocado oil
salt to taste

To Serve

2 heads butter lettuce ends trimmed and rinsed
cilantro for garnish optional

Instructions

For the Chicken

Combine everything but the chicken directly in a slow cooker and stir to combine. Add the chicken and turn to coat. Cover and cook for 3-4 hours on high or 6-7 hours on low in the slow cooker. Alternatively, add everything to a pressure cooker and cook on the highest setting for 40 minutes with a natural release.
Once the chicken is cooked, remove it to a bowl and let cool, shred with 2 forks. While the chicken cools, reduce the sauce until thick, about 15-20 minutes on high. Stir into the shredded chicken.

For the Salsa

Combine all ingredients in a bowl and toss to mix well. Season to taste with salt, as desired and serve.

To Serve

Serve pulled chicken in lettuce cups with more cilantro, if desired. I like to serve the chicken just a bit warm or even room temperature.

Notes

Protein:Energy Quotient [calories]: 1.53, Protein % of calories: 50.5%

Nutrition without the salsa: Calories: 250 cal, Carbs: 9g, Fiber: 1g, Fat: 7g, Protein: 34g, Protein:Energy Quotient [calories]: 2.1, Protein % of calories: 58.4%

Nutrition