Traditional BBQ burgers aren’t really an option when you have #foodsensitivities but how about this for a delicious option?

Our paleo platery maple chicken patties can be reheated on the BBQ then wrapped in butter lettuce or green Boston live lettuce with your favourite toppings.

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paleo platery maple chicken lettuce wrapped burgers

Ingredients:
For each burger you will need:
1 maple chicken patty (available as a meal with roasted root vegetables or as a two pack)

2 large butter lettuce leaves or green Boston live lettuce leaves

Toppings such as:
Thinly sliced purple onion
Avocado
paleo mayonnaise 

Directions:
Reheat precooked chicken patties on bbq, in microwave, oven, air fryer, or hot logic.

Place 1 lettuce leaf on plate and top with patty.

Layer toppings as desired.

Wrap second lettuce leaf around the entire burger, securing with bamboo pick if necessary.

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Ingredients
for the “bun”:
2 cups coconut oil (for frying)
1-2 firm green plantains, peeled and sliced into 1-inch pieces
Himalayan salt, to taste

between the “bun”:
paleo platery rib cutlets
bbq sauce (we have two available: pumpkin based aip & tomato based paleo)
lettuce
purple onion

Instructions
Heat the oil in a heavy saucepan over medium heat. Place a few plantain slices in the coconut oil, and cook until all sides are slightly golden in colour or for about three minutes. While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten with a tortilla press or a heavy pot to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt if desired.

To assemble:
Place one plantain round on a plate. Pile on the lettuce, onion, paleo platery rib cutlet, and bbq sauce. Top with another plantain round. Serve with paleo platery carrot fries if desired.

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