Need a new, fun option to use barbecue sauce? Here’s a good one: sweet potato and BBQ chicken lettuce wraps! These reduced carbo wraps incorporate all of your favorites like yams, diced chicken, and barbecue sauce inside of a healthier way. Ditch the taco shells, tortillas, and hamburger buns for lettuce leaves! It’s every bit as good, but even better for yourself. The lettuce wraps create the dish nice light without causing bloated following the meal. Substituting like a lettuce wrap right into a dish provides the additional flavors on the meat plus the veggies being a extra prominent. This dish can be achieved pretty easily by baking the sweet potatoes, cooking the onion and the chicken, tossing it into BBQ sauce, and lastly, wrapping it into lettuce. Doesn’t that sound easy?

Ingredients

• 1 large yams, diced into medium cubes
• 2 tablespoon essential olive oil
• 2 (6 ounce) chicken breasts, diced into medium cubes
• 1/4 cup yellow onion, minced
• 1/2 cup no sugar added BBQ sauce
• 12 large lettuce leaves, bibb, butter, or iceberg lettuce
• 1/4 cup green onion, diced small

Instructions

1. Preheat oven to 450 degrees. Toss the diced sweet potatoes in 1 tablespoon of the organic olive oil. Bake for 15-20 minutes until potato cubes are soft and easily start to char to the edges. Remove from oven as well as set aside.
2. While the potatoes are roasting, heat remaining one tablespoon of organic olive oil on medium heat inside of a large skillet. Once hot, add the diced chicken and cook until chicken is cooked through no pink remains. Drain off any liquid inside the pan and add the onions. Always cook until onions are soft. Reduce heat to low and add the cooked yams along with the BBQ sauce and warmth until bubbly.
3. Scoop a couple of to 3 tbsp of the chicken and potato mixture into each lettuce leaf. Sprinkle green onion at the top and serve hot.