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Chicken Lettuce Wraps

Serve up some chicken lettuce wraps as a fun and light lunch or dinner with friends and family.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Servings 6 loved ones

Ingredients
  

Grilled Balsamic Chicken

  • 2 lb boneless, skinless chicken breast
  • 1/2 cup Primo's Blueberry Balsamic Vinegar
  • 1/2 cup Primo's Lentrisca Olive Oil
  • 4 tbsp Savannah Bee Company's Acacia Honey
  • 1 tbsp dried basil
  • salt to taste
  • pepper to taste

Balsamic Glaze

  • 1/2 cup Primo's Blueberry Balsamic Vinegar

Lettuce Wraps

  • 8-12 Whole lettuce leaves Romaine, iceberg, or butter
  • 1/2 cup chopped pecans
  • 1/2 cup feta cheese

Instructions
 

For The Marinade

  • Mix marinade ingredients (except for the chicken) in a bowl.

For The Chicken

  • Rinse chicken and pat dry. Use meat tenderizer to pound chicken to about 1/2 inch thickness. Season with salt and pepper to taste and place in a large resealable plastic or silicone bag. Pour marinade over the chicken, seal, and place in the fridge for minimum 30 minutes.
  • Cook chicken on medium heat until fully cooked. Set aside to cool.

For The Glaze

  • Pour Primo's Blueberry Balsamic Vinegar in a pan to cook over medium-low heat until reduced by half. The sauce should be thick enough to lightly coat the back of a metal spoon. Set aside.

For The Lettuce Wraps

  • Peel, wash, and dry lettuce leaves. Place on serving platter.
  • Chop chicken into small, bite-sized pieces. Place in a serving bowl.
  • Place the pecans and feta into separate serving bowls.
  • Pour the balsamic glaze into a serving sauce bowl.
  • Assemble the chicken lettuce wraps and enjoy!

Notes

Special thanks to Yellow Bliss Road for this recipe.
Keyword Balsamic Vinegar, chicken, chicken lettuce wraps, healthy meal, healthy recipe, recipe