Balsamic Chicken Lettuce Wraps with Strawberries, Pecans, and Feta Recipe
These Balsamic Chicken Lettuce Wraps offer a fresh and flavorful meal, combining juicy grilled chicken marinated in a sweet and tangy balsamic marinade with crisp lettuce leaves, fresh strawberries, crunchy pecans, and creamy feta cheese. Topped with a rich balsamic glaze, they make a perfect light lunch or dinner that’s both healthy and delicious.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Chicken and Marinade
- 2 pounds boneless, skinless chicken breasts
- 1/2 cup balsamic vinegar
- 1/2 cup orange juice
- 1/2 cup olive oil
- 4 tablespoons honey
- 1 tablespoon dried basil
- Salt and pepper to taste
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
For Assembling Lettuce Wraps
- 8-12 whole lettuce leaves (Butter, Iceberg, or Romaine)
- 1 pint strawberries, sliced
- 1/2 cup pecans
- 1/2 cup feta cheese
Instructions
- Prepare the Marinade: In a medium bowl, combine balsamic vinegar, orange juice, olive oil, honey, dried basil, salt, and pepper. Stir well to mix all the ingredients thoroughly.
- Marinate the Chicken: Rinse the chicken breasts and pat them dry. To ensure even cooking, pound the chicken to an even thickness of about half an inch. Season with salt and pepper. Place the chicken in a large zip-top bag and pour the marinade over it. Remove as much air as possible, seal the bag, and refrigerate for at least 30 minutes to allow flavors to infuse.
- Grill the Chicken: Preheat a grill to medium heat. Remove chicken from the marinade and discard any leftover marinade. Grill the chicken for about 3-4 minutes per side, or until no longer pink in the middle and juices run clear. Once cooked, set the chicken aside and cover loosely with foil to rest for a few minutes, preserving juices and tenderness.
- Make the Balsamic Glaze: While the chicken cooks, pour 1/2 cup balsamic vinegar into a small saucepan. Heat over medium-low heat, simmering until the vinegar reduces by half and thickens to a syrupy consistency that coats the back of a spoon. Remove from heat and set aside to cool slightly.
- Assemble the Lettuce Wraps: Gently peel the whole lettuce leaves, wash them carefully, and pat dry. Chop the grilled chicken into bite-sized pieces. Layer the chicken in each lettuce leaf, then top with sliced strawberries, pecans, and crumbled feta cheese. Drizzle the balsamic glaze over each assembled wrap.
- Serve: Serve the balsamic chicken lettuce wraps immediately for a fresh, vibrant, and satisfying meal.
Notes
- For even cooking, pound chicken breasts to a uniform thickness before marinating.
- Ensure the balsamic glaze is thick enough by reducing it slowly over low heat to avoid burning.
- You can substitute pecans with walnuts or almonds if preferred.
- Use fresh, crisp lettuce leaves for the best texture and flavor.
- These wraps are best consumed immediately to maintain crispness and freshness.