Makes 4 servings

  1. Preheat oven to 400℉.
  2. On a large baking sheet toss chicken thighs, bell peppers, and onion with oil, chili powder, and 1 teaspoon salt.
  3. Spread out in an even layer and bake until chicken is cooked through (the internal temperature should reach 165℉ and when cut into the juices should run clear), about 20 minutes.
  4. Meanwhile, in a blender combine avocado, cilantro, jalapeño, lime juice, and ½ teaspoon salt.
  5. Blend, adding enough cool water to reach a smooth, sauce-like consistency, about ½ cup.
  6. When chicken is done, transfer to a cutting board and shred with 2 forks.
  7. Divide chicken, bell peppers, and onions between romaine leaves, drizzle with avocado sauce, and top with Whisps.


  • 4 boneless skinless chicken thighs
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 tablespoons preferred vegetable oil
  • 1 tablespoon chili powder
  • 1½ teaspoons fine sea salt, divided
  • 1 large ripe avocado, pitted and diced
  • 1 cup chopped cilantro
  • 1 jalapeño, seeded and chopped
  • 1 tablespoon lime juice
  • 8 large romaine lettuce leaves
  • 1 cup BBQ Whisps, roughly crushed
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