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Hawaiian Style BBQ Chicken Lettuce Wraps with Avocado and Red Pepper Pico de Gallo

Sticky-sweet and smoky, this simple Hawaiian-style barbeque chicken will be your new go to summer griller, served in a crisp lettuce wrap with creamy avocado and a piquant pepper salsa for a fresh and balanced bite.  

Taylor Pelton

Culinary Solutions


4 to 6 servings

Prep Time

30 minutes

Total Time

30 minutes



For the barbeque chicken: 



For the red pepper Pico de Gallo: 



To serve: 




Step 1

In a blender or food processor combine garlic, ginger, ketchup, brown sugar, gluten-free tamari, rice wine vinegar, blend until smooth and reserve 1 cup of sauce for garnish. In a large mixing bowl combine the chicken and remaining sauce and stir to evenly coat then cover bowl with plastic wrap and refrigerate.   


Step 2

Combine the red onion, garlic, white vinegar, lime juice, and kosher salt in a medium mixing bowl, stir thoroughly, and let marinate for 10 to 15 minutes. 


Step 3

Meanwhile, preheat a well-oiled grill or cast-iron grill pan until hot. Grill chicken over medium-high heat for 4 to 6 minutes per side (or until thermometer reads 165°F).  


Step 4

Combine the marinated onion mixture, Roma tomatoes, Lana’i or Fresno chiles, and cilantro in the bowl of a food processor and pulse to desired consistency. Taste and adjust seasoning as needed.  


Step 5

Slice chicken into thin strips and serve in a butter lettuce wrap with avocado, red pepper Pico, and reserved sauce.  

Nutrition per serving: