East Carolina BBQ Shredded Chicken in Butter Lettuce Cups with a Jalapeno, Mango, and Lime Slaw

Recipe by Joshua George, RD, Bariatric Dietician with the Bariatric and Metabolic Surgery Center of Cooper University Health Care.

Makes about 16 lettuce cup servings. Prep time: 10-15 minutes. Cook time: 8-10 hours.


16 leaves of Bibb/Butter/Boston Lettuce

2 cups jalapeños, mango, lime slaw

1 pound shredded chicken (click here for recipe)

1 cup East Carolina BBQ Sauce

To Assemble:

Place 1 ounce of shredded chicken inside of a leaf of lettuce, drizzle with BBQ sauce, and top with 1/4 cup of slaw.

Ingredients for East Carolina BBQ Sauce, makes 1 cup:

1/2 cup apple cider vinegar

1/2 cup rice wine vinegar

3-4 tablespoons Monk Fruit in the Raw or Splenda

1/2 tablespoon cayenne pepper

1 tablespoon fresh garlic, minced

Pinch salt and pepper


  1. Mix all ingredients together and set aside, best to put in a squeeze bottle.

Ingredients for Jalapeño, Mango, and Lime slaw, makes 2 cups:

1 cup of cole slaw mix (shredded cabbage and carrots)

2 limes, juiced plus zest of 1 lime

1 teaspoon garlic, minced

1/4 cup mango, diced small

1-2 tablespoons jalapeño, fresh, seeded, minced

1 tablespoon cilantro, minced

2 tablespoons rice wine vinegar

Pinch salt and pepper

1/2 tablespoon Monk Fruit in the Raw or 1 packet Splenda

1/4 cup non-fat plain Greek yogurt


  1. In a large bowl mix together lime juice, lime zest, vinegar, salt, pepper, mango, jalapeño, cilantro, garlic, monk fruit, and yogurt in a bowl until well combined.
  2. Add shredded cabbage and toss until evenly coated.

Nutrition Facts: