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5.0 from 15 votes

BBQ Chicken Pitas with Jicama Apple Slaw

These BBQ Chicken Pitas with Jicama Apple Slaw are only 350 calories each! Light and fresh, yet filling and satisfying, these make the best lunch!

Prep Time
10 mins
Cook Time
10 mins
Refrigeration time for slaw
2 hrs
Total Time
2 hrs 30 mins
Servings: 8
Calories: 340 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 2 pounds chicken breasts boneless, skinless
  • 1 cup barbecue sauce divided
  • 1/4 cup water
  • 4 whole pitas cut in half
For the Slaw:
  • 1 Jicama julienned
  • 1 granny smith apple julienned
  • 1 (11 oz) can mandarin oranges drained
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 1 teaspoon Jalapeno pepper minced (optional)
  • 1 tablespoon fresh cilantro chopped (optional)

Instructions

For the BBQ Chicken
    Cup of Yum
  1. SLOW COOKER: Place the chicken breasts, 1/2 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 1/2 cup barbecue sauce. Add reserved barbecue sauce/water to moisten the chicken if necessary. Keep warm until ready to serve.
  2. INSTANT POT: Place the chicken breasts, 1/2 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 1/2 cup barbecue sauce. Add reserved barbecue sauce/water to moisten the chicken if necessary. Keep warm until ready to serve.
  3. 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 1/2 cup of barbecue sauce and 1/8 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)
  1. 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.
  2. Stir the lime juice, olive oil, salt, jalapeño, cilantro, and mandarin oranges together in a bowl. Toss in the jicama and apple. Cover.
  3. Refrigerate until serving.
Putting it all together
  1. Prepare each pita by opening the pocket. If necessary, use a thin, sharp knife to cut it open without tearing the sides.
  2. Fill the bottom half of each pita with the BBQ shredded chicken and the top half with the jicama apple slaw.

Notes

  • 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. For a short cut, shed up a pre-cooked rotisserie chicken instead.
  • 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.
  • For a short cut, shed up a pre-cooked rotisserie chicken instead.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Information

Calories 340kcal (17%) Carbohydrates 41g (14%) Protein 28g (56%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 73mg (24%) Sodium 694mg (29%) Potassium 707mg (20%) Fiber 7g (28%) Sugar 17g (34%) Vitamin A 152IU (3%) Vitamin C 22mg (24%) Calcium 34mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 340

% Daily Value*

Calories 340kcal 17%
Carbohydrates 41g 14%
Protein 28g 56%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 73mg 24%
Sodium 694mg 29%
Potassium 707mg 15%
Fiber 7g 28%
Sugar 17g 34%
Vitamin A 152IU 3%
Vitamin C 22mg 24%
Calcium 34mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.