Balsamic Chicken Goat Cheese Wraps made with balsamic roasted chicken breasts, arugula, pecans, cranberries and goat cheese and topped with a wonderful balsamic glaze. The perfect lunch on the go.
Balsamic Chicken Goat Cheese Wraps are a great lunch option you’ll love because they taste great and because they’re so easy to make. You’ll love this wrap with a cold, refreshing Raspberry Flavor Iced Tea from Pure Leaf®, who generously sponsored this post.
The balsamic chicken in the wraps gets a quick 15 minute marinade before being browned in a large skillet. The arugula adds a nice peppery bite, while the sweetness of the cranberries and the tangy creaminess of the goat cheese add a depth of flavor. The final two components of the dish are the balsamic glaze which just adds a second layer of balsamic flavor along with chopped pecans. 
In this wrap I used plain chopped pecans, but in the past I’ve used slightly sweetened pecans from the store or my Slow Cooker Candied Pecans for a hint of sweetness. I also use these same filling ingredients in salad form and I find that the pecans are a lovely addition for a bit of texture.
The Balsamic Chicken Goat Cheese Wraps pair wonderfully with Pure Leaf® Raspberry Flavor Iced Tea, which complements the berry flavor of the wrap’s cranberries.
In addition to Pure Leaf® Raspberry Flavor Iced Tea, you can also pair the Balsamic Chicken Goat Cheese Wraps with other flavors. If you’re looking for something other than a berry flavor, I would also suggest Pure Leaf® Lemon Flavor Iced Tea, which I also taste tested with this recipe.
It was a toss up between which flavors were the best. There is also a Pure Leaf® Pomegranate Flavor Iced Tea that is delicious. So many flavors to try and enjoy!
Together, they make a perfect on-the-go lunch. You can be sure that Pure Leaf® will have that authentic tea taste because they are brewed from real tea leaves and are never made from powder or concentrate.
Ingredients
For the chicken:
- 3 chicken breasts boneless-skinless
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoons 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
To make the chicken:
- Add the chicken, balsamic vinegar, honey, whole grain mustard, garlic, kosher salt, black pepper to a bowl and mix well. Let sit for ten minutes.
- In a large skillet add the canola oil on medium high heat. Remove the chicken from the marinade (let excess marinade drip off) and add to the skillet, cooking for 5-7 minutes on each side, or until cooked through.
- Cut the chicken into ¼ inch thick slices
To assemble the wraps:
- To each tortilla add ¼ of the arugula, chicken, cranberries, goat cheese, pecans and balsamic glaze.
- Tuck in the sides of the tortilla and roll like a burrito.
- Serve at room temperature or cold.
Nutrition
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This is a sponsored post written by me on behalf of Pure Leaf® Tea.
Made with tofu instead of chicken—turned out great! Marinaded the tofu in the balsamic ingredients, then cooked the tofu in the pan. Heated the leftover marinade through until thickened and used that as the glaze. I think it will hold up well for work lunches. Love that it doesn’t need to be reheated to be delicious. Thanks!
Absolutely delicious!
What can I substitute for whole grain mustard? Could I use Dijon? (I just don’t have whole grain on hand) Thanks!
Yes, dijon will work. Enjoy!
This looks delicious and I really want to try it. Do you make the balsamic glaze, or is it something to be purchased? I don’t see directions for the glaze in your recipe.
I used a store-bought bottled version. I hope you enjoy it!
So, I’ve made this (well kind of) about 4 times now. I actually wind up making the chicken with just salt and pepper until just cooked through and still very juicy. I used all the same ingredients listed for the marinade to make my own glaze. I added it all to a sauce pan and simmered for a few minutes then allowed it to cool. Assembled the wraps as you did and drizzled the glaze on before wrapping everything up. So many comments about how delicious it is every time!
Readers can simply use the marinade for the glaze as long as it’s simmered a while first to cook through all the chicken juices.
Thanks for your suggestion. So glad you enjoy it!
Do you have the calorie count per wrap?
I’m sorry, I don’t.
You had me at cranberries and goat cheese. I made this last night in salad form and it was delicious. Thank you, it will definitely be made again.
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
I don’t understand where the glaze comes from? Do you reserve some marinade for drizzling on the assembled wrap? Or is the the juices leftover from the skillet? I was hoping to make these on the grill.
The balsamic glaze is store bought, but you can certainly make your own too:
http://allrecipes.com/recipe/228418/balsamic-glaze/
Hope you enjoy it!
This might be a stupid question, but, where does the glaze come from? Do you reserve some of the marinade before adding the chicken? Or you use the drippings from the finished cook chicken in the pan? I was hoping to make the chicken on the grill. I love grilled chicken everything.
For the ease of this dish, I just used a store bought balsamic glaze. You can find it at your grocery store in the same aisle as the balsamic vinegar.
I’m seriously DROOLING over this! My favorite flavors!
Thanks Cathy!
This sounds perfect for lunch! I am sure my family will love this!
YUM! What an incredible wrap! My husband would LOVE having one of these to eat for lunch at the office!
He might have a lot of jealous coworkers, haha!
This recipe is going on the grocery list ASAP! So much flavor!!
I need to make these for lunch sometime!
I need to make this for lunch ASAP! Looks amazing!
Your stomach will thank you 🙂
Can’t beat a good wrap recipe. Hello gorgeous!
Thanks Paula!