I was just telling a client about this recipe because you can enjoy the leftovers for several days. When it comes to improving our health, preparation is key. Cook up this chicken, keep lettuce and other veggies of your choice on hand, and you’ll always be ready when hunger strikes.
BBQ Chicken Lettuce Wraps
3 pounds boneless, skinless chicken breasts
BBQ sauce of your choice (preferably one low in sugar)
1 large head iceberg lettuce
1 red onion, chopped (optional)
1 or 2 large carrots, grated (optional)
Preheat oven to 400 degrees. Line a 9×13-inch glass baking dish with aluminum foil. Spray foil with olive oil or other nonstick spray. Place chicken in baking dish (as many pieces as you can fit in, because leftovers will be useful over the next few days). Spoon your favorite BBQ sauce over the chicken until all the pieces are covered. Bake for 50 to 60 minutes, until chicken is no longer pink inside. Carefully shred the cooked meat into whole leaves of iceberg lettuce, using the leaves as “wraps” to place the chicken in. Tuck shredded carrots, red onion or other vegetables of your choice in with the chicken. Tip: This meal is even tastier if the chicken is prepared in a slow cooker. The meat is more tender that way, and the sauce has more time to simmer into the chicken. Makes 8 servings.