Just look at all this green!
Who am I? Where is my chocolate, pizza dough and cheese? Lately I’m into lighter, brighter meals — and these lettuce wraps are exactly that.
I won’t launch into a long nostalgia speech about loving PF Chang’s lettuce wraps in high school, but that’s where a lot of this inspiration began. Were lettuce wraps a thing before then? Probably, but in my world they became a staple after those memories.
The best part of life right now: eating outside on our new outdoor furniture. It makes meals feel like a celebration. Is it really Memorial Day already? Is half of the year gone? I blinked and it was May. This week I plan to cook almost everything on the grill — starting with these wraps.
Are you a morning person or do you prefer to sleep until late? Also, who else is still mourning Mad Men being over?
This salad might look a little like the grilled salad I shared last week, but I promise it’s different. This one features pineapple, BBQ sauce and a creamy cilantro-yogurt drizzle — so yes, totally different.
P.S. I’m obsessed with chicken lately. I keep buying boneless, skinless thighs (and breasts) in embarrassing quantities. What are you doing with yours? Tell me your favorite ways to use them.
Pairing grilled or caramelized pineapple with saucy, golden chicken is a match made in heaven. Add crunchy cashews, creamy avocado, bright green onions and fresh cilantro, and all of it tucked into a crisp lettuce leaf — it might make you skip a taco (maybe). The sweet and savory balance is spot on, and the cool yogurt-cilantro drizzle ties everything together. If cilantro tastes like soap to you, substitute basil or parsley — you’ll still get a lovely herbaceous finish.
Grilled corn would be an excellent addition to these wraps, so expect more corn-forward recipes this summer. For now, let’s stuff our faces with lettuce wraps. I like you.
BBQ Chicken and Pineapple Lettuce Wraps
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Ingredients
- 1 pound boneless, skinless chicken breasts, cut into pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 1/2 red onion, diced
- 1 tablespoon brown sugar
- 1 1/2 cups cubed pineapple, roughly same size as chicken pieces
- 2 garlic cloves, minced
- 2 tablespoons coarsely chopped cashews
- 3 tablespoons BBQ sauce, plus more for drizzling
- 1/3 cup freshly torn cilantro
- 1 avocado, sliced
- 4 green onions, sliced
- 1 head iceberg lettuce, leaves torn off
- 1 head green leaf lettuce, leaves torn off
- Limes, for serving
Greek Yogurt Cilantro Drizzle
- 1/3 cup Greek yogurt
- 1/3 cup freshly torn cilantro
- 3 tablespoons milk
- 1 tablespoon fresh lime juice
- 1/2 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Season the chicken with salt, pepper, paprika, garlic and onion powder. Heat a large skillet over medium heat and add the olive oil. Add the chicken and cook until browned and cooked through, flipping once or twice, about 6 to 8 minutes. Remove the chicken and place it in a bowl. Add the onion and brown sugar to the pan, stirring to loosen any browned bits. Cook, stirring occasionally, about 5 minutes or until golden. Stir in the pineapple and garlic and cook 5 to 6 minutes more, stirring often. Add the cashews and stir. Return the chicken to the skillet and stir in the BBQ sauce. Cook another 5 minutes to meld flavors.
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To assemble the wraps, layer a green leaf over a piece of iceberg for extra sturdiness, or use butter lettuce if you prefer. Add sliced avocado, then spoon on a few servings of the chicken mixture. Top with green onions, cilantro and a drizzle of BBQ sauce. Finish with the Greek yogurt cilantro drizzle.
Greek Yogurt Cilantro Drizzle
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Add all drizzle ingredients to a food processor or blender and blend until smooth. Thin with a little extra milk if needed to reach a drizzling consistency. Drizzle over assembled lettuce wraps.
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All over the place today.