Balsamic Chicken Goat Cheese Wraps Recipe

Introduction

These Balsamic Chicken Goat Cheese Wraps combine tangy balsamic-marinated chicken with creamy goat cheese and a touch of sweetness from dried cranberries. Perfect for a light lunch or easy dinner, they bring together fresh and bold flavors in a convenient handheld wrap.

Ingredients

• 3 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon whole-grain mustard
• 3 cloves garlic, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon canola oil
• 1 cup arugula
• 1/2 cup dried cranberries
• 1/2 cup goat cheese, crumbled
• 1/2 cup chopped pecans
• 1/4 cup balsamic glaze
• 4 large tortillas

Instructions

1. Step 1: In a bowl, combine the chicken breasts, balsamic vinegar, honey, whole-grain mustard, minced garlic, kosher salt, and black pepper. Mix well and let the chicken marinate for 10 minutes.
2. Step 2: Heat the canola oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, then cook for 5–7 minutes on each side until fully cooked through.
3. Step 3: Slice the cooked chicken into 1/4-inch thick pieces.
4. Step 4: Lay out each tortilla and evenly distribute arugula, sliced chicken, dried cranberries, crumbled goat cheese, chopped pecans, and a drizzle of balsamic glaze onto each.
5. Step 5: Fold in the sides of the tortilla and roll it tightly like a burrito. Serve at room temperature or chilled.

Tips & Variations

• For extra zest, add a squeeze of fresh lemon juice to the marinade.
• Swap pecans for toasted walnuts or almonds for a different crunch.
• Use spinach or mixed greens in place of arugula if preferred.
• For a vegetarian option, substitute the chicken with grilled portobello mushrooms.
• If you like a bit of heat, add a pinch of red pepper flakes to the marinade.

Storage

Keep the wraps tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 2 days. If stored cold, allow them to come to room temperature before serving or enjoy chilled. Avoid reheating wraps as the fresh ingredients may lose texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken ahead of time?

Yes, you can marinate and cook the chicken a day ahead. Store it covered in the refrigerator and assemble the wraps when ready to serve for the freshest flavor.

What can I use if I don’t have balsamic glaze?

You can reduce balsamic vinegar over low heat with a bit of sugar until thickened or simply drizzle extra balsamic vinegar for a lighter touch.

Balsamic Chicken Goat Cheese Wraps Recipe

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4.5 from 134 reviews

These Balsamic Chicken Goat Cheese Wraps combine tender, marinated chicken breasts cooked to perfection with a tangy balsamic glaze, creamy goat cheese, peppery arugula, sweet dried cranberries, and crunchy pecans all wrapped in a soft tortilla. This flavorful and easy-to-make wrap is perfect for lunch or a light dinner, offering a delightful balance of savory, sweet, and tangy flavors.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 wraps 1x
• Category: Lunch
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken

• 3 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon whole-grain mustard
• 3 cloves garlic, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon canola oil

For the Wraps

• 1 cup arugula
• 1/2 cup dried cranberries
• 1/2 cup goat cheese, crumbled
• 1/2 cup chopped pecans
• 1/4 cup balsamic glaze
• 4 large tortillas

Instructions

1. Marinate the Chicken: In a bowl, combine the chicken breasts with balsamic vinegar, honey, whole-grain mustard, minced garlic, kosher salt, and black pepper. Mix well to coat the chicken evenly, then let it sit and marinate for 10 minutes to absorb the flavors.
2. Cook the Chicken: Heat canola oil in a large skillet over medium-high heat. Remove the chicken breasts from the marinade, allowing excess marinade to drip off, then place them in the hot skillet. Cook each side for 5-7 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
3. Slice the Chicken: Once cooked, transfer the chicken to a cutting board and slice into 1/4 inch thick pieces to be used in the wraps.
4. Assemble the Wraps: Lay each tortilla flat and evenly distribute 1/4 cup of arugula, sliced chicken, 1/2 cup dried cranberries, crumbled goat cheese, chopped pecans, and drizzle with balsamic glaze on each. Tuck the sides of the tortilla in and roll tightly like a burrito to enclose the filling.
5. Serve: Enjoy the wraps immediately at room temperature or chill and serve cold for a refreshing meal option.

Notes

• Marinating the chicken for longer than 10 minutes (up to 2 hours) can enhance the flavor even more.
• Use large, pliable tortillas to make rolling easier and prevent the wraps from tearing.
• For a spicier kick, add a pinch of red pepper flakes to the marinade or sauté.
• Leftover wraps can be stored in airtight containers in the refrigerator for up to 2 days.
• To make it gluten-free, substitute the tortillas with gluten-free wraps or lettuce leaves.

Keywords: Balsamic Chicken Wraps, Goat Cheese Wraps, Easy Chicken Wrap Recipe, Healthy Chicken Lunch, Balsamic Glaze Wraps