These BBQ Chicken Pitas with Jicama Apple Slaw are only 400 calories each! Light and fresh, yet filling and satisfying, these make the best lunch!
BBQ Chicken Pitas
I first tried these BBQ Chicken Pitas with Jicama Apple Slaw during a visit to Fitness Ridge Resort in Southern Utah. It was an incredible week of hiking and exercising, learning more about health and fitness, and of course, eating delicious and healthy food! This recipe was one of my favorite lunches that they served, and I couldn’t wait to get home and share it with you. The chicken is packed with flavor and the light and fresh apple slaw adds crunch and bulk to the meal. The whole thing is just 400 calories, and you won’t believe how tasty it is!
What is Jicama?
Jicama a root vegetable that is very commonly eaten in the Southwest and is added to a lot of recipes for extra nutrition and flavor. It looks like a potato, but has the crisp texture of a pear and tastes like an apple. You can find them in the produce section of your regular grocery store. Store it at room temperature in a dry place and when you’re ready to use it, peel and slice into thin sticks. The leftovers can be stored in the refrigerator for up to a week.
Suggestions for this Recipe
- Use a slow cooker for your barbecue chicken. Toss the chicken in with your favorite barbecue sauce and a little water, and then shred when it’s done. Store extra chicken in an airtight container in the refrigerator for three to five days.
- This recipe calls for a Granny Smith apple, but you can use any kind of apple you have on hand. I love Fuji, Gala, Honeycrisp and other firm, slightly sweet and tart apples.
- Mandarin oranges are juicy and delicious in this recipe but you could add diced pineapple too.
- The jalapeno pepper and cilantro are optional ingredients but they add SO much additional flavor to this recipe. you could also add diced green onions for more crunch.
More Healthy Recipe Ideas
Good tasting food does not have to be fattening and unhealthy. You can pack tons of flavor into recipes with just a few steps and ingredients. Try a few of our very favorite healthy recipes:
- Mediterranean Flatbread Pizza
- Weight Loss Magic Soup
- Nuts About Berries Salad
- Spaghetti Squash Lasagna
- Low-Cal Veggie Quesadillas
- Lettuce Wraps
How to Make BBQ Chicken Pitas with Jicama Apple Slaw
BBQ Chicken Pitas with Jicama Apple Slaw
For the BBQ Chicken
- SLOW COOKER: Place the chicken breasts, ½ cup barbecue sauce, and water together in a slow cooker. Cook on high for 3-4 hours or until chicken can be easily shredded into the sauce. Drain excess liquid from chicken (reserve). Shred chicken and return to slow cooker. Stir in additional ½ cup barbecue sauce. Add reserved barbecue sauce/water to moisten the chicken if necessary. Keep warm until ready to serve.
- INSTANT POT: Place the chicken breasts, ½ cup barbecue sauce, and water together in an Instant Pot. Cook at high pressure for 8 minutes (make sure valve release is sealed). Do a quick release and make sure chicken is cooked through and shreds easily. If not, repeat the steps but cook for only 2 additional minutes. Drain excess liquid from chicken (reserve). Shred chicken and return to Instant Pot. Stir in additional ½ cup barbecue sauce. Add reserved barbecue sauce/water to moisten the chicken if necessary. Keep warm until ready to serve.
- STOVE TOP: Place the chicken breasts in a sauce pan or pot and cover with water. Bring to a boil, and then reduce heat to a simmer for approximately 20 minutes. Once chicken can easily be shredded, remove it from the pan. Shred the chicken, return it to the pan, and stir in about ½ cup of barbecue sauce and ⅛ cup of water. You can add more barbecue sauce and/or water if you prefer. Cook on medium heat until the sauce is warmed.
For the Jicama Apple Slaw (prepare at least 2 hours before serving)
- Peel and julienne the jicama and apple (you can use a food processor). The julienned shreds of jicama and apple should be about the size of a matchstick.
- Stir the lime juice, olive oil, salt, jalapeño, cilantro, and mandarin oranges together in a bowl. Toss in the jicama and apple. Cover.
- Refrigerate until serving.
Putting it all together
- Prepare each pita by opening the pocket. If necessary, use a thin, sharp knife to cut it open without tearing the sides.
- Fill the bottom half of each pita with the BBQ shredded chicken and the top half with the jicama apple slaw.