Balsamic Chicken Goat Cheese Wraps

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.

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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. 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.

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.
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.

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.

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.

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Balsamic Chicken Goat Cheese Wraps

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.  Pairs well with Pure Leaf® Raspberry Flavor Iced Tea.
Yield 4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main
Cuisine American
Author Sabrina Snyder

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

Calories: 699kcal | Carbohydrates: 65g | Protein: 48g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 122mg | Sodium: 907mg | Potassium: 820mg | Fiber: 4g | Sugar: 27g | Vitamin A: 465IU | Vitamin C: 3.5mg | Calcium: 138mg | Iron: 3.8mg
Keyword: Balsamic Chicken Goat Cheese Wraps

This is a sponsored post written by me on behalf of Pure Leaf® Tea.

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 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 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.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. What can I substitute for whole grain mustard? Could I use Dijon? (I just don’t have whole grain on hand) Thanks!

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

    1. 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.

  7. YUM! What an incredible wrap! My husband would LOVE having one of these to eat for lunch at the office!