Chicken and Goat Cheese Wraps with Cranberries and Pecan Recipe

Introduction

These Chicken Cheese Wraps combine tender balsamic-marinated chicken with tangy goat cheese and sweet cranberries for a flavorful and satisfying meal. Perfect for a quick lunch or light dinner, they’re easy to assemble and delicious served cold or at room temperature.

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 chicken breasts, balsamic vinegar, honey, whole-grain mustard, minced garlic, kosher salt, and black pepper. Mix well and let marinate for 10 minutes.
2. Step 2: Heat canola oil in a large skillet over medium-high heat. Remove chicken from the marinade, letting excess drip off, and cook for 5–7 minutes per side until fully cooked.
3. Step 3: Slice the cooked chicken into ¼ inch thick pieces.
4. Step 4: To assemble each wrap, lay out a tortilla and evenly distribute a quarter of the arugula, sliced chicken, dried cranberries, goat cheese, chopped pecans, and drizzle with balsamic glaze.
5. Step 5: Fold in the sides of the tortilla and roll it up burrito-style. Serve the wraps at room temperature or chilled.

Tips & Variations

• For extra flavor, toast the pecans lightly before adding them to the wraps.
• Swap goat cheese with feta or cream cheese for a different tangy taste.
• If you prefer, use spinach instead of arugula for a milder green.
• Make the wraps ahead and refrigerate for up to 24 hours for a convenient meal on the go.

Storage

Store any leftover assembled wraps in an airtight container in the refrigerator for up to 1 day. If storing cooked chicken separately, keep it refrigerated for 3-4 days. Reheat the chicken gently before assembling if you prefer warm wraps, or enjoy them cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw the chicken before marinating and cooking to ensure even cooking and proper flavor absorption.

What can I use instead of balsamic glaze?

If you don’t have balsamic glaze, reduce balsamic vinegar over low heat until thickened or substitute with a drizzle of honey and a splash of balsamic vinegar for similar sweetness and tang.

Chicken and Goat Cheese Wraps with Cranberries and Pecan Recipe

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★★★★★

4.8 from 116 reviews

These Chicken Cheese Wraps are a delicious and easy-to-make meal featuring tender balsamic-marinated chicken breasts, fresh arugula, dried cranberries, creamy goat cheese, crunchy pecans, and a drizzle of balsamic glaze all wrapped in a soft large tortilla. Perfect for a wholesome lunch or light dinner, these wraps combine savory, sweet, and tangy flavors with a delightful texture contrast.

• 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 all the chicken pieces and let them 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 from the marinade, letting any excess drip off, and place the chicken breasts in the hot skillet. Cook for 5-7 minutes on each side until the chicken is cooked through and no longer pink inside.
3. Slice the chicken: Transfer the cooked chicken to a cutting board and slice it into 1/4 inch thick pieces for easy wrapping and even distribution.
4. Assemble the wraps: Lay out each large tortilla and evenly distribute 1/4 cup of arugula on each. Add an equal portion of sliced chicken, dried cranberries, crumbled goat cheese, chopped pecans, and a drizzle of balsamic glaze over the arugula.
5. Wrap it up: Fold in the sides of each tortilla and roll tightly like a burrito to secure the filling inside. The wraps can be served immediately at room temperature or chilled if preferred.

Notes

• To save time, you can marinate the chicken for longer up to 2 hours in the refrigerator for deeper flavor.
• If you prefer a warmer wrap, briefly heat the assembled wrap in a skillet or oven before serving.
• Substitute goat cheese with feta or cream cheese if preferred.
• Use gluten-free tortillas if you need a gluten-free option.
• Chop pecans roughly for better texture contrast.

Keywords: chicken wraps, goat cheese, balsamic chicken, easy lunch, healthy wraps, pecan wraps, arugula wraps