Check out this seriously summer-worthy recipe: grilled strawberry, tomato, and chicken wraps.
Yes, grilled strawberries. You haven’t grilled strawberries before? Do you even care about your life?
Just kidding. Before this recipe, I hadn’t grilled strawberries before either. But I will definitely be doing it more often after this experience. Lets be honest, grilling makes everything better.
My husband described this as “major chick food.” But he still devoured it, so I say that this recipe would be a hit for whoever you made it!
This recipe is adapted from the cookbook Better Homes and Gardens Fresh Grilling. I checked it out at the library a few weeks ago, and I have loved everything we’ve made out of it.
With all the flavors going on in this recipe, you’ll want something fairly simple. And if you’re making this chick-dish for a bunch of chicks, you’ll want a chick-approved wine that everyone will enjoy. I went with a Santa Barbara County Chardonnay – smooth, fruity, refreshing, and just slightly buttery.
Get out some chicken, about 1 lb. Thaw your chicken if necessary and place on cutting board. I used our Costco frozen chicken tenders. Go ahead and also get your red onion, tomatoes, and strawberries.
Cut the chicken into medium size chunks, about 1 1/2 inch pieces. Sprinkle chicken with fresh ground salt and pepper.
Next, get out a small red onion. I had a large-ish one, so I didn’t use it all.
Cut the onion into medium-ish chunks. You’ll probably be better at this and find a way to make more evenly-formed, pretty chunks. I was hungry and in a hurry, so don’t judge my onion chunks too much.
Get out your skewers. I used metal ones, but if you’re using wooden skewers, it’s best to soak them in water for 30 minutes before grilling.
Alternately thread the chicken chunks and then onion chunks onto a skewer.
Finish threading the rest of the chicken and onions. Place them to the side till you’re ready to grill.
Next get out a bunch of strawberries, about two cups, but I probably did a little more. Don’t skimp on quality strawberries for this one. Which shouldn’t be hard to do since June is peak strawberry season. I’ve been getting mine at Wegmans the past couple of weeks, and they have been perfectly red and flavorful.
Grab your strawberry huller, and hull ’em strawberries. A strawberry huller is worth investing in if you eat enough strawberries. My mother in law got me this handy one when Caleb and I were first married. It’s not really a tool you find in most bachelor’s kitchens.
Then, get out some tomatoes, either grape or cherry will do. I had a package of colorful grape tomatoes, so I used those. Oh, and go ahead and turn on the grill.
Do the same thing with the tomatoes and strawberries and alternately thread them onto skewers. Try not to eat all the strawberries as you are skewering them.
Put your skewers together and take them out to the grill. Cook the chicken and onion skewers over medium heat directly on the grill rack for about 8 – 10 minutes, or until cooked and no longer pink. The tomatoes and strawberries should only cook for about 3 to 5 minutes at most, until they are softened and heated through. (Sorry, no pictures of the actual grilling).
While the skewers are grilling, prepare the vinaigrette and toasted almonds (if desired). To toast the almonds, preheat the oven to 350. When the oven is preheated, spread about 1/4 cup sliced almonds onto a cookie sheet. Stick ’em in the oven for about 3 – 5 minutes, shaking occasionally and watching closely to make sure they don’t burn.
To make the vinaigrette, get out some olive oil, white balsamic vinegar (you could probably substitute regular balsamic if you don’t have white), honey, fresh mint, garlic, and a jar with a screw top (or a dressing jar, or just something you can shake it all up in).
Combine all the ingredients and give it a good shake. Season with salt and pepper, if desired.
When the kabobs are done, bring them in from the grill. Mmmmm.
Remove the chicken, onions, tomatoes, and strawberries from the skewers and place into a bowl. Drizzle with the vinaigrette.
You are now ready to assemble the lettuce wraps. Get out your feta cheese, toasted almonds, and butterhead lettuce.
Assemble the lettuce wraps: put a few lettuce leaves on a plate and top with the kabob mixture, toasted almonds, and feta cheese.
Dang. The flavors in the wraps blend so well together. The juice from the grilled strawberries mixes with the vinaigrette….mmmm. And, you don’t have to feel guilty eating this meal. It definitely falls into the “healthy” category.
Try your best to keep them together, but more than likely you will end up needing a fork for these. As my husband likes to say, this is not “first date food.”
Lettuce wraps with grilled strawberries, tomatoes, chicken, and red onions with a balsamic mint vinaigrette.
- 2 cups strawberries, hulled
- 1 lb chicken breast halves or tenders
- 1 pint cherry or grape tomatoes
- 1 small red onion
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1 heaping teaspoon crushed garlic
- 1 teaspoon honey
- 1 heaping tablespoon fresh chopped mint
- Butterhead lettuce
- 1/4 cup sliced almonds, toasted
- 1/4 - 1/2 cup feta cheese
- Cut chicken into medium size chunks, about 1 1/2 inch pieces. Sprinkle chicken with fresh ground salt and pepper.
- Cut onion into medium size chunks.
- Alternately thread chicken and red onion chunks onto skewers.
- Hull the strawberries. Alternately thread the hulled strawberries and tomatoes onto skewers.
- Light the grill and bring to medium heat.
- Place the chicken and onion kabobs directly over the grill. Cover and grill for 8 - 10 minutes, or until chicken is cooked, turning kabobs over once during cooking.
- Add the strawberry and tomato kabobs onto the grill. Cover and grill for 3 - 5 minutes or until strawberries and tomatoes have softened and are heated through, turning once during cooking.
- If desired, toast the almonds by preheating the oven to 350. Place the almonds in a single layer on a cookie sheet. When the oven is preheated, put the almonds in the oven for about 5 minutes, shaking the pan a couple of times while toasting to keep it from burning.
- To make the vinaigrette, get out a jar or dressing container. Combine the olive oil, vinegar, mint, honey, and garlic. Cover and shake well to combine. Season with salt and pepper.
- When the kabobs are done grilling, remove the chicken, onions, tomatoes, and strawberries from the skewers and place into a bowl. Drizzle with the vinaigrette.
- Assemble the lettuce wraps: put a few lettuce leaves on a plate and top with the kabob mixture, toasted almonds, and feta cheese.
If you are using wooden skewers, soak them in water for 30 minutes before assembling the skewers.