Balsamic Chicken Lettuce Wraps (Print-Friendly Version)
Grilled balsamic chicken, crisp lettuce, strawberries, pecans, and Feta make this a vibrant, light, and satisfying dish.
# What You Need:
→ Grilled Balsamic Chicken
01 -
900 g boneless, skinless chicken breasts
02 -
120 ml balsamic vinegar
03 -
120 ml freshly squeezed orange juice
04 -
120 ml extra virgin olive oil
05 -
60 ml honey
06 -
1 tablespoon dried basil
07 -
Salt and freshly ground black pepper, to taste
→ Balsamic Glaze
08 -
120 ml balsamic vinegar
→ Lettuce Wrap Filling
09 -
8–12 whole lettuce leaves (Butter, Iceberg, or Romaine)
10 -
450 g strawberries, sliced
11 -
60 g pecans
12 -
60 g Feta cheese
# How to Make It:
01 -
Whisk together the balsamic vinegar, orange juice, olive oil, honey, and dried basil in a medium bowl. Season with salt and pepper to taste.
02 -
Pound chicken breasts to an even thickness of approximately 1.25 cm. Season with salt and pepper, then place in a large resealable bag. Pour the marinade over the chicken, remove excess air, seal, and refrigerate for at least 30 minutes.
03 -
Remove the chicken from the marinade. Grill over medium heat until cooked through and juices run clear, about 3–4 minutes per side depending on thickness. Transfer to a plate, cover loosely with foil, and allow to rest for several minutes.
04 -
While the chicken is grilling, place 120 ml balsamic vinegar in a small saucepan. Simmer over medium-low heat until reduced by half and thickened to coat the back of a spoon. Set aside to cool slightly.
05 -
Gently peel lettuce leaves, wash thoroughly, and pat dry with a paper towel.
06 -
Chop the grilled chicken into bite-sized pieces. Arrange chicken in lettuce leaves, top with sliced strawberries, pecans, and Feta. Drizzle with the prepared balsamic glaze and serve immediately.
# Important Notes:
01 -
To keep lettuce crisp, remove any packaging wire or string immediately, wrap the head in paper towels, and store in a plastic bag in the refrigerator. Tear off leaves as needed and rewrap for optimal freshness.