Mango Jalapeno Chicken Lettuce Wraps

Perfectly sweet, and a little spicy -- these Mango Jalapeno Chicken Lettuce Wraps made with Primal Kitchen Mango Jalapeno BBQ sauce are full of flavour and Whole30 Compliant! Serve with fresh toppings like avocado and radishes for creaminess and a satisfying crunch — makes for a delicious Summer meal, thats so light and refreshing!

Whole30, Gluten-Free, Paleo

Serves 4-6

Ingredients

1 Tablespoon avocado oil

2 Boneless skinless chicken breasts, halved widthwise

4 Boneless skinless chicken thighs

½ Cup diced yellow onion

1 Small fresh jalapeno, seeded and finely diced

2 Cloves garlic

2 Teaspoons ground cumin

1-256ml Bottle Primal Kitchen Mango Jalapeno BBQ sauce

¼ Cup chicken broth

¾ Cup frozen mango chunks

Juice of 1 lime

Salt and pepper, to taste

For serving:

Butter lettuce

Sliced radish

Chopped red onion

Diced avocado

Cilantro

Directions

1. Preheat the oven to 350℉.
2. In a dutch oven over medium-high heat, add the oil. Season the chicken generously with salt and pepper, and place in the pan. Cook for 3-4 minutes per side until browned. Add the onion and garlic and stir, cooking for 4-5 minutes until slightly softened.
3. Reduce the heat to medium-low, and add the bbq sauce, chicken broth, and mango chunks. Stir very well, making sure the chicken is completely submerged, Bring to a low simmer, then transfer to the oven. Set a timer for 1 hour and 15 minutes.
4. Remove the chicken from the pot and shred with a fork. Mash the mango chunks into the sauce, and add the chicken back to the pot with the lime juice. Season with salt and pepper to taste, and serve in butter lettuce cups with radish, red onion, avocado and cilantro.
5. Store leftovers in an airtight container for up to 3 days.