Grilled Bacon Chicken Lettuce Wraps
By Traeger Kitchen
Low carb has never been more delicious. Applewood grilled chicken wrapped in romaine and served with bacon, avocado, tomato, caramelized onions and a homemade mayo for a dish that's bursting with flavor and easy on the 'ole waistline.
Prep Time
20 Minutes
Cook Time
1 Hours
Pellets
Apple
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 Tablespoon | olive oil |
| 2 Medium | onion |
| 8 Strips | bacon |
| 1 | shallot, thinly sliced |
| 1 | egg yolk |
| 3/4 Teaspoon | Dijon mustard |
| 1 Teaspoon | lemon juice |
| To Taste | kosher salt |
| To Taste | black pepper |
| 4 | Chicken Breast |
Step
1
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
2
Add 2 tbsp of olive oil to a frying pan over medium heat. Stir in onions to coat with oil. Cook for 40 minutes stirring and scraping bottom of pan every 10 minutes. Remove from pan and set aside.
3
Add bacon to the pan and cook over medium heat until crisp. Remove bacon from pan and reserve fat. Add shallot and saute until translucent. Allow to cool.
4
To make Bacon Fat Mayo: Add egg yolk, mustard, lemon juice, salt, pepper and bacon fat along with shallots to a blender. Blend for 2 minutes until emulsified.
5
Season chicken breast with salt and pepper. Place directly on the grill grate and cook for 20 minutes flipping once. Grill chicken until an instant read thermometer inserted in the thickest part of the meat reads 165℉.
500 ˚F / 260 ˚C
165 ˚F / 74 ˚C
6
Remove chicken from grill and allow to rest for 5 minutes. Slice into strips. Serve with lettuce, bacon, avocado, tomato, caramelized onion, and the bacon fat mayo. Enjoy!
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