Balsamic Chicken Goat Cheese Wraps Recipe
Introduction
Balsamic Chicken Goat Cheese Wraps are a flavorful and satisfying meal perfect for lunch or a light dinner. Tender chicken marinated in a tangy balsamic blend pairs beautifully with creamy goat cheese and a mix of crunchy pecans, sweet cranberries, and fresh arugula. These wraps are easy to make and can be enjoyed warm or cold.
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
- 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 the chicken marinate for 10 minutes.
- Step 2: Heat canola oil in a large skillet over medium-high heat. Remove chicken from the marinade, allowing excess to drip off, and cook for 5-7 minutes on each side until cooked through.
- Step 3: Slice the cooked chicken into 1/4-inch thick pieces.
- Step 4: To assemble each wrap, place 1/4 cup arugula, sliced chicken, 1/8 cup dried cranberries, 1/8 cup goat cheese, 1/8 cup chopped pecans, and a drizzle of balsamic glaze on each tortilla.
- Step 5: Fold in the sides of the tortilla and roll tightly like a burrito.
- Step 6: Serve the wraps at room temperature or chilled, as preferred.
Tips & Variations
- For extra flavor, marinate the chicken for up to 2 hours in the refrigerator before cooking.
- Swap pecans with toasted walnuts or almonds for a different nutty crunch.
- Use spinach or mixed greens instead of arugula for a milder leafy green option.
- Add a spread of hummus or cream cheese inside the wrap for added creaminess.
- Make it vegetarian by replacing chicken with grilled portobello mushrooms or roasted vegetables.
Storage
Store leftover wraps in an airtight container in the refrigerator for up to 2 days. To reheat, unwrap and warm in a skillet over medium heat for a few minutes on each side, or enjoy them cold for a refreshing meal on the go.
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 up to a day in advance. Store it in the refrigerator and assemble wraps when ready to serve.
What can I use if I don’t have balsamic glaze?
If you don’t have balsamic glaze, you can simmer balsamic vinegar with a bit of honey or sugar until it thickens, or simply drizzle additional balsamic vinegar for a tangier touch.
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Balsamic Chicken Goat Cheese Wraps Recipe
- Total Time: 29 minutes
- Yield: 4 wraps 1x
- Diet: Gluten Free
Description
These Balsamic Chicken Goat Cheese Wraps combine juicy, marinated chicken breasts with tangy goat cheese, sweet dried cranberries, and crunchy pecans all wrapped in a soft tortilla. The flavorful balsamic glaze and fresh arugula add a peppery finish to make a delicious and easy-to-prepare meal perfect for lunch or a light dinner.
Ingredients
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
- Marinate the Chicken: In a bowl, combine chicken breasts with balsamic vinegar, honey, whole-grain mustard, minced garlic, kosher salt, and black pepper. Mix well to coat the chicken thoroughly. Let it sit and marinate for 10 minutes to infuse flavors.
- Cook the Chicken: Heat canola oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Place chicken in the skillet and cook for 5-7 minutes on each side or until the chicken is thoroughly cooked and no longer pink inside.
- Slice the Chicken: Once cooked, transfer chicken to a cutting board and slice into 1/4-inch thick pieces for easy wrapping and even distribution in the tortillas.
- Assemble the Wraps: Lay out each tortilla and evenly distribute a quarter of the arugula, sliced chicken, dried cranberries, crumbled goat cheese, and chopped pecans. Drizzle with balsamic glaze for sweetness and tang.
- Roll the Wraps: Fold in the sides of the tortilla and roll it up tightly like a burrito to secure all the fillings inside.
- Serve: Enjoy the wraps immediately at room temperature or cold, making them perfect for quick lunches or on-the-go meals.
Notes
- You can prepare the chicken in advance and refrigerate for up to 2 days before assembling the wraps.
- Substitute arugula with spinach or mixed greens if preferred.
- For a nuttier flavor, toast the pecans lightly before adding.
- If balsamic glaze is unavailable, reduce balsamic vinegar with a little honey on low heat until thickened.
- These wraps can be customized with additional vegetables or your favorite tortilla type.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
Keywords: Balsamic chicken wraps, goat cheese wrap, healthy chicken wrap, easy chicken recipe, quick lunch wraps
