Fig and Bacon Chicken Lettuce Wraps with Caramelized Onion and Balsamic Glaze

These fig and bacon chicken lettuce wraps are a delightful combination of flavors and textures. Crispy bacon and tender chicken are nestled in crisp lettuce cups, topped with sweet fig jam and caramelized onions. Melty Monterey Jack cheese and a drizzle of balsamic glaze complete this dish, creating a perfect savory-sweet balance.

This light yet satisfying option is special enough for company but easy enough for a weeknight dinner. With pre-measured ingredients and simple steps, you can have a gourmet meal on the table in no time.

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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

8 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 pan. Once cool, roughly chop bacon. Meanwhile, wash and dry produce. Halve, peel and thinly slice onion. Trim root end from lettuce and separate outer leaves. Dice tomato into ¼-inch pieces. Finely chop parsley.
2. Melt 1 TBSP butter in the pan with reserved bacon fat over medium heat. Add onion, season with salt and pepper and cook, stirring occasionally, until browned and softened, 8-10 minutes. Add half the fig jam and 1 TBSP water. Cook until reduced and jammy, about 3 minutes more. Season with salt and pepper. Transfer onion to a medium bowl and wipe out pan.
3. Pat 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 chicken and cook, stirring occasionally, until browned and cooked through, 5-7 minutes. Turn off heat, sprinkle chicken with Monterey Jack cheese and cover pan until cheese melts, 1-2 minutes.
4. Divide lettuce leaves between 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 cheese instead of Monterey Jack?

Yes, you can substitute with mozzarella, provolone or a mild cheddar for a similar melt.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken and onion before assembling.

Can I make this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your balsamic glaze and fry seasoning are certified gluten-free if needed.