Description

If you enjoy lettuce wraps, try these. They have the perfect combination of saucy chicken, pineapple, cashews, avocado, onion and spices served in iceberg and green leaf lettuce leaves.

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into pieces
• 1 t. salt
• 1 t. pepper
• 1/2 t. smoked paprika
• 1/2 t. garlic powder
• 1/2 t. onion powder
• 2 T. olive oil
• 1/2 red onion, diced
• 1 T/ brown sugar
• 1 1/2 c. cubed pineapple (cut about same size as chicken pieces)
• 2 garlic cloves, minced
• 2 T. coarsely chopped cashews
• 3 T. BBQ sauce, plus more for drizzling
• 1/3 c. freshly torn cilantro
• 1 avocado, peeled and sliced
• 4 green onions, sliced
• 1 head of iceberg lettuce, leaves torn off
• 1 head of green leaf lettuce, leaves torn off
• sliced limes, for serving
• Greek Yogurt Cilantro Sauce:
• 1/3 c. Greek yogurt
• 1/3 c. freshly torn cilantro
• 3 T. milk
• 1 T. freshly squeezed lime juice
• 1/2 t. olive oil
• 1/4 t. salt
• 1/4 t. pepper

Steps

1. Season chicken with salt, pepper, paprika, garlic and onion powder.
2. Heat a large skillet over medium heat; add olive oil. Add chicken; cook until browned and cooked through, flipping once or twice, about 6 - 8 minutes. Remove chicken; place in a bowl. Add onion and brown sugar to the skillet, stirring well to remove any brown bits from the pan. Cook, stirring occasionally for 5 minutes, or until golden brown. Stir in pineapple and garlic; cook 5 - 6 minutes, stirring often. Add cashews; stir. Add chicken back into the skillet; stir in BBQ sauce; cook 5 minutes.
3. Greek Yogurt Cilantro Sauce: