Caramelized Onion and Bacon Chicken Lettuce Wraps with Balsamic Glaze

These chicken lettuce wraps are a delightful balance of savory and sweet, featuring crispy bacon, tender chicken and caramelized onions all nestled in crisp lettuce cups. The fig jam adds a touch of sweetness, while melted Monterey Jack cheese and a drizzle of balsamic glaze tie everything together.

Perfect for a light yet satisfying dinner, this recipe comes together quickly and is sure to impress. Whether you’re cooking for family or guests, these wraps are a fun and flavorful option that’s easy to customize.

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Ingredients

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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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 tsp 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 (reserve 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 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. Season with salt and pepper. Transfer the 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 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.
5. Remove the pan from heat and sprinkle the chicken with Monterey Jack cheese. Cover the pan until the cheese melts, 1-2 minutes. Divide the lettuce leaves among plates. Fill 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 lettuce?

Yes, butter lettuce or romaine hearts work well as sturdy cups.

What can I substitute for fig jam?

You can use apricot jam or a sweet onion marmalade for a similar sweet-savory profile.

Can I make this recipe dairy-free?

Omit the Monterey Jack cheese and use a dairy-free butter substitute. The wraps will still be delicious.