Makes: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Recipe Note: Paleo Friendly, Gluten Free

  • Make it Dairy Free: leave out the feta or swap for dairy free cheese alternative
Lettuce Wraps BLO Gjpg

Recipe Development, Photography and Food Styling by: Claire Cary, CHN


1 pound chicken breast
2 tablespoons olive oil
1 tablespoon honey
1/3 cup Sir Kensington’s Raspberry Pink Peppercorn Vinaigrette (plus more for serving)
2-3 tablespoons balsamic vinegar
1 teaspoon cornstarch
1 small head butter lettuce (about 8 leaves)
1 cup fresh raspberries or strawberries for serving
1/2 cup chopped pecans or walnuts
1/4 cup feta cheese


  1. Chop the chicken into bite sized pieces.
  2. Add to a skillet with the olive oil and pan fry on each side for about 3 minutes or until golden brown and cooked through.
  3. Meanwhile, add the honey, raspberry vinaigrette, balsamic and cornstarch to a small bowl and whisk together. Set aside.
  4. If you notice the chicken releases a lot of water as it cooks, drain it off before moving on to the next step.
  5. Once the chicken is cooked pour the sauce on top and let simmer for 5-10 minutes to let the chicken absorb the flavor and allow the sauce to thicken.
  6. Assemble the wraps with the lettuce, chicken, berries, nuts and cheese.