Maple Mustard Pulled Chicken Lettuce Wraps {Gluten-Free}

Dishing up something healthy for New Year’s Eve is easy and delicious when you’re serving these Maple Mustard Pulled Chicken Lettuce Wraps.

You guys, not only did I make healthy taste amazing for New Year’s Eve snacking, but these Maple Mustard Pulled Chicken Lettuce Wraps are also super easy to make and assemble. If you’re looking to prep in advance, the chicken can be made a few days in advance and stored in the fridge until you’re ready to assemble the wraps.

I used my beloved pressure cooker to make the maple mustard pulled chicken, but you can easily swap the pressure cooker for a slow cooker if that’s what you have available in your kitchen arsenal. If you’re using a pressure cooker, the pulled chicken takes 30 minutes from start to finish to prepare. If you decide to use a slow cooker, the cooking process will take about 4 hours on low.

These deliciously healthy wraps are made with Taylor Farms Romaine Heart Leaves, which come pre-washed and ready to enjoy! Their romaine lettuce is rich in protein, calcium, Omega-3s, Vitamin A, and iron. It’s the perfect addition to a healthy gluten-free lifestyle.

Let’s talk about the maple mustard pulled chicken, because it’s absolutely amazing and loaded with flavor. I used boneless, skinless chicken thighs for the recipe to keep things juicy. The last thing you want to feed your guests on New Year’s Eve is a lettuce wrap filled with dry chicken. That’s not happening with this recipe. The chicken thighs cook up tender, juicy, and flavorful.

I like to pack my wraps heavy with chicken, but feel free to load ’em up with the ratio that works best for you. For extra crunch, I topped each lettuce wrap with a generous spoonful of apple cider slaw. The slaw comes together easily in one bowl, and all you’ll need is apple cider vinegar, maple syrup, salt and pepper. That’s it!

Snack happy and healthy this New Year’s Eve. For more healthy appetizer ideas, check out this Pesto Hummus with Roasted Cherry Tomatoes or this Veggie-Loaded Flatbread Pizza with Tzatziki.

Print Recipe

Yield: 18-20 lettuce wraps

Total Time: 35 minutes

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

Pulled Chicken

• 2 pounds boneless, skinless chicken thighs
• 1 teaspoon kosher salt
• ½ teaspoon seasoned salt
• ½ teaspoon garlic powder
• 1 tablespoon freshly chopped rosemary
• ½ cup chicken stock
• 2 teaspoons apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 2 tablespoons maple syrup
• ½ medium onion, thinly sliced

Maple Mustard Sauce

• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• ¼ cup maple syrup

Cider Vinegar Slaw

• 2 tablespoons apple cider vinegar
• 1 and ½ tablespoons maple syrup
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 6 cups classic coleslaw mix

Lettuce Wraps

• 1 (7-ounce) container Taylor Farms Romaine Heart Leaves
• Chopped scallions, for garnish
• Thinly sliced red onion, for garnish

 

Directions:

1. To make the pulled chicken, add everything to the bowl of a pressure cooker. Secure the lid and move the vent to “Sealing,” then set the pressure cooker to “Manual” for 25 minutes.  Once the time is up, move the vent to the right or left to allow the pressure to quickly release.
2. Carefully open the lid.  Transfer the chicken to a bowl with a slotted spoon, leaving the juices behind.  Using two forks, shred the chicken. Set aside to allow the chicken to cool to room temperature before assembling the lettuce wraps. If you’re not assembling the wraps immediately, transfer the shredded chicken to an airtight container and store in the refrigerator for up to 3 days.
3. To make the maple mustard sauce, add all of the ingredients to a small bowl; whisk to combine. Pour the sauce over the shredded chicken and toss to combine.
4. To make the slaw, add the apple cider vinegar, maple syrup, salt and pepper to a large bowl. Whisk until the salt dissolves. Add the slaw mix and toss to combine.
5. To assemble the lettuce wraps, add 2 tablespoons of the shredded chicken to a leaf of romaine lettuce. Top with 2 tablespoons of the slaw mixture. Repeat until all of the shredded chicken is gone. Garnish the wraps with chopped scallions and sliced red onion.

All images and text ©One Sweet Mess.

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