Fig & Bacon Chicken Lettuce Wraps
with Caramelized Onion, Monterey Jack & Balsamic Glaze
- Milk
Crispy, smoky bacon and tender chicken are loaded into crisp lettuce cups along with sweet fig jam and caramelized onion. Melty Monterey Jack and a balsamic drizzle finish off this creation with the perfect savory-sweet balance. This light-yet-satisfying option is special enough for company but easy enough for a weeknight.
Ingredients
1 unit
Baby Lettuce
1 tablespoon
Fry Seasoning
1 unit
Onion
½ unit
Fig Jam
½ cup
Monterey Jack Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
1 unit
Tomato
¼ ounce
Parsley
5 teaspoon
Balsamic Glaze
4 ounce
Bacon
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
-
Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.
-
Transfer to a paper-towel-lined plate. Carefully discard all but 1 tsp bacon fat (2 tsp for 4 servings) from pan. (You’ll use this to cook the onion in Step 2.) Once bacon is cool enough to handle, roughly chop.
-
While bacon cooks, wash and dry produce. Halve, peel, and thinly slice onion. Trim and discard root end from lettuce; separate outer leaves (save smaller inner leaves for another use). Dice tomato into ¼-inch pieces. Finely chop parsley.
-
Melt 1 TBSP butter (2 TBSP for 4 servings) in pan with reserved bacon fat over medium heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is browned and softened, 8-10 minutes.
-
Add half the jam and 1 TBSP water (all the jam and 2 TBSP water for 4). Cook until reduced and jammy, 3 minutes more. Season with salt and pepper.
-
Turn off heat; transfer onion to a medium bowl. Wipe out pan.
-
Pat chicken* dry with paper towels. Dice into ½-inch pieces. Season all over with Fry Seasoning, salt, and pepper.
-
Heat a large drizzle of oil in pan used for onion over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 5-7 minutes.
- Remove pan with chicken from heat; sprinkle chicken with Monterey Jack. Cover pan until cheese melts, 1-2 minutes.
-
Divide lettuce leaves between plates; fill with caramelized onion, cheesy chicken, tomato, and bacon. Drizzle with balsamic glaze and garnish with parsley. Serve.
