Fresh Balsamic Chicken Lettuce Wraps

These Balsamic Chicken Lettuce Wraps deliver smoky grilled chicken in a zesty orange balsamic marinade, paired with juicy strawberries, crunchy pecans, and creamy feta. Wrapped in cool lettuce leaves, this bright and satisfying dish always takes me back to those long summer evenings when dinner feels light yet substantial.

I first made this on a hot July day and now it is my favorite excuse to fire up the grill when strawberries are at their peak. The sweet and savory combination is a winner every single time.

Ingredients

• Boneless skinless chicken breasts: Choose ones that feel firm and pink for best grilling texture
• Balsamic vinegar: Look for a good-quality vinegar with mellow acidity for both marinade and glaze
• Orange juice: Freshly squeezed makes the marinade brighter and more aromatic
• Olive oil: Use extra virgin for rich flavor and to help the chicken stay juicy
• Honey: Opt for local honey if possible for added floral notes and natural sweetness
• Dried basil: Crushed between your palms just before adding to the marinade to release aromatics
• Salt and pepper: Freshly ground pepper and flaky sea salt give the best savory notes
• Butter lettuce Iceberg or romaine: Any sturdy lettuce works Crunchy leaves hold the fillings well
• Strawberries: Choose ripe deeply red berries for sweetness and juicy bite
• Pecans: For best crunch toast them lightly before adding
• Feta Cheese: Creamy and tangy feta adds a salty counterpoint to the sweet marinade and berries

Step-by-Step Instructions

Prep the Marinade:

Mix balsamic vinegar orange juice olive oil honey dried basil salt and pepper in a bowl until everything is emulsified and smooth. Take care to whisk well so the honey dissolves and forms an even blend.

Pound and Season Chicken:

Lay chicken breasts between sheets of plastic wrap or parchment. Pound with a mallet to even thickness. Sprinkle with salt and pepper so the seasonings coat every piece.

Marinate Chicken:

Transfer chicken to a large plastic bag. Pour in the marinade and seal tightly to keep air out. Gently massage to coat all surfaces then refrigerate for at least thirty minutes.

Grill the Chicken:

Preheat your grill to medium. Brush grates with oil. Place marinated chicken on the hot grate and cook for three to four minutes on each side until no pink remains and juices run clear. Transfer to a plate and cover loosely with foil to rest.

Make the Balsamic Glaze:

Pour balsamic vinegar into a saucepan and simmer over medium low heat until reduced by half. Stir often and monitor for a glossy syrupy texture that coats the back of a spoon.

Prepare Lettuce and Assemble Wraps:

Carefully peel whole lettuce leaves and wash well. Pat completely dry to prevent sogginess. Slice grilled chicken crosswise. Layer chicken strawberries pecans and feta into each lettuce leaf and drizzle with balsamic glaze.

Serve:

Arrange wraps on a platter and serve right away while the chicken is warm and the lettuce crisp.

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My favorite part is the balsamic glaze The richness balances the brightness of the fruit and adds a restaurant style finish. I still remember the first time my niece asked for seconds fell in love with the tart sweet drizzle and now helps make the glaze every time we cook together.

Storage Tips

Store leftover chicken and glaze in airtight containers in the fridge for up to three days. Keep lettuce and toppings separate until ready to assemble. If packing for lunch consider layering the chicken and toppings in mason jars and wrapping leaves separately to keep them crisp until serving.

Ingredient Substitutions

You can swap pecans for walnuts or even toasted sunflower seeds for a nut free version. Goat cheese offers a creamy tang as an alternative to feta. Try using pineapple or mango instead of strawberries when in season for a different sweet juicy punch.

Serving Suggestions

These wraps are great on their own but you can also pair with a simple quinoa salad grilled corn or even sweet potato fries for a more filling meal. For parties set up a toppings bar so everyone can build their own wrap with favorite add-ons.

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Cultural and Historical Context

Lettuce wraps have roots in many global cuisines from Asian style wraps to Greek inspired fillings. This balsamic variation is very much Californian where fruit salads and simple grilled meats often come together in fresh creative combinations. The dish combines classic Mediterranean flavors with the American love for handheld fresh meals.

Frequently Asked Questions About Recipes

→ What’s the trick to keeping lettuce super crunchy?

Grab fresh lettuce leaves, make sure you wash and dry them well. Pop them in the fridge wrapped in a paper towel and don't fill them till you're ready to eat for the crunchiest bite.

→ Is it alright to get the chicken ready in advance?

Definitely! You can marinate and grill your chicken ahead of time, let it cool and slice it up. Keep it chilled and just build your wraps when you want a fast meal.

→ Which lettuce holds up the best?

Romaine, iceberg, or butter lettuce all do the trick well. The key is finding big, sturdy leaves—those will keep everything inside and give a nice crisp.

→ How do I get balsamic vinegar to thicken into a glaze?

Just simmer balsamic vinegar on the stove over medium-low until it’s cut down by half. If it coats the back of a spoon, you’re set.

→ What can I swap in for Feta and pecans?

Skip the Feta or toss in avocado for a dairy-free fix. Walnuts and slivered almonds work just as well if you don’t have pecans on hand.