grilled bacon chicken lettuce wraps


  • 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




When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.


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.


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.


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.


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℉.


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!