Description
Orange & Balsamic Grilled Chicken Lettuce Wraps feature juicy grilled chicken coated with a tangy-sweet orange balsamic glaze, served with crisp butter lettuce and fresh vegetables for a light yet satisfying meal. This recipe combines the vibrant flavors of citrus and balsamic vinegar with the freshness of cucumber, bell pepper, and red onion, perfect for quick weeknight dinners or healthy lunches.
Ingredients
For the Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/4 cup fresh orange juice
- 1 teaspoon orange zest
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Wraps
- 8-10 butter lettuce leaves
- 1/2 cup cucumber, sliced
- 1/2 cup red bell pepper, sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Marinade: In a medium bowl, whisk together orange juice, orange zest, balsamic vinegar, honey, minced garlic, Dijon mustard, olive oil, salt, and black pepper until well combined.
- Marinate the Chicken: Place the chicken breasts in a shallow dish and pour over half of the marinade. Cover and refrigerate for at least 30 minutes to let the flavors infuse.
- Reserve Glaze: Set aside the remaining half of the marinade in a separate bowl to use as a glaze later.
- Preheat Grill: Heat a grill or grill pan over medium-high heat until hot and ready for cooking.
- Grill the Chicken: Remove the chicken breasts from the marinade and discard the used marinade. Grill the chicken approximately 6-7 minutes per side or until fully cooked through and browned, turning as needed.
- Glaze the Chicken: During the last few minutes of grilling, generously brush the chicken with the reserved orange-balsamic glaze to create a flavorful coating.
- Rest and Slice: Remove the chicken from the grill and let it rest for 5 minutes, then slice it into thin strips for the wraps.
- Assemble Wraps: Arrange butter lettuce leaves on a serving platter. Spoon sliced chicken onto each leaf, then top with cucumber, red bell pepper, and red onion slices.
- Add Garnish and Serve: Drizzle any leftover glaze over the wraps and sprinkle with fresh parsley. Serve immediately for the best texture and freshness.
Notes
- Use boneless, skinless chicken thighs for a juicier alternative to breasts.
- Butter lettuce is preferred for its flexibility and cup shape, but romaine or iceberg can be substituted.
- The chicken can be marinated for longer than 30 minutes but avoid excessive marinating to prevent texture changes due to acidity.
- Store cooked chicken separately from vegetables in airtight containers; refrigerate up to 3 days.
- Reheat chicken gently in a skillet or microwave before assembling the wraps.
- For a sweeter glaze, substitute honey with maple syrup or adjust according to taste.
- Add avocado, shredded carrots, or toasted nuts like almonds or walnuts for extra texture and flavor.
- Make it spicy by incorporating red pepper flakes or hot sauce into the marinade.
- Crumbled goat cheese or feta can be added for a creamy, tangy contrast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
