Mix marinade ingredients, except chicken, in a medium bowl.

Rinse chicken and pat dry. For even cooking, pound chicken to a uniform thickness, about a half inch or so. Season uncooked chicken breasts with salt and pepper and place in a large ziploc bag. Pour marinade over chicken, press out air much air as possible, seal and place in the fridge for at least 30 minutes.

Remove chicken from the bag and discard the remaining marinade. Cook chicken on a preheated grill over medium heat until no longer pink; about 3-4 minutes per side, depending on thickness. Set aside and cover loosely with foil to rest for a few minutes.

While the chicken is cooking, prepare the balsamic glaze. Pour about 1/2 cup balsamic vinegar into a small saucepan and cook over medium low heat until reduced by half. Sauce should be thick enough to lightly coat the back of a metal spoon. Set aside.

To prepare the lettuce wraps, gently peel leaves, wash and pat dry. Chop chicken and layer in the lettuce leaves, followed by sliced strawberries, pecans and Feta Cheese. Top with balsamic glaze.

Serve immediately.