Bacon-Wrapped Chicken Lettuce Wraps with Fig Jam and Balsamic Glaze

These chicken lettuce wraps are the perfect balance of savory and sweet. Crispy bacon and tender seasoned chicken are loaded into crisp lettuce cups, then topped with sweet fig jam, caramelized onion and melty Monterey Jack cheese. A drizzle of balsamic glaze and a sprinkle of fresh parsley finish off this light yet satisfying dish.

Whether you’re looking for a quick weeknight dinner or a fun appetizer for guests, these wraps are sure to impress. The combination of textures and flavors-crunchy lettuce, smoky bacon, juicy chicken and tangy-sweet glaze-makes every bite irresistible.

Log in to save recipes and build weekly shopping lists.

Ingredients

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 unit Fig JamView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a large dry pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Carefully discard all but 1 teaspoon of bacon fat from the pan. Once cool, roughly chop the bacon.
2. While bacon cooks, wash and dry produce. Halve, peel and thinly slice the onion. Trim the root end from the lettuce and separate the outer leaves; save smaller inner leaves for another use. Dice the tomato into ¼-inch pieces. Finely chop the parsley.
3. Melt 1 tablespoon butter in the pan with the reserved bacon fat over medium heat. Add the sliced onion and season with salt and pepper. Cook, stirring occasionally, until browned and softened, 8-10 minutes. Add half the fig jam and 1 tablespoon water; cook until reduced and jammy, about 3 minutes more. Season with salt and pepper. Transfer the caramelized onion to a medium bowl and wipe out the pan.
4. Pat the chicken dry with paper towels and dice into ½-inch pieces. Season all over with Fry Seasoning, salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 5-7 minutes. Turn off the heat and sprinkle the Monterey Jack cheese over the chicken. Cover the pan until the cheese melts, 1-2 minutes.
5. Divide the lettuce leaves between plates. Fill each leaf with caramelized onion, cheesy chicken, diced tomato and chopped bacon. Drizzle with balsamic glaze and garnish with parsley. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with mozzarella, provolone or a mild cheddar for a different flavor.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free bacon and balsamic glaze. Check labels to be sure.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the lettuce crisp.