This wrap is packed full of grilled balsamic-marinated chicken and colorful veggies. Paired with a creamy homemade herbed goat cheese, it’s an amazing, easy sandwich to take on a picnic or for lunch at the office, since it can be made ahead.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons dried basil
- 2 teaspoons garlic powder
- 2 teaspoons freshly ground black pepper
- 2 teaspoons kosher salt
- 2 boneless, skinless chicken breasts
- 1 clove garlic
- 8 ounces goat cheese, at room temperature
- 1 tablespoon coarsely chopped fresh chives
- 1 tablespoon coarsely chopped fresh flat-leaf parsley
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1 Chinese eggplant (about 7 ounces), sliced
- 1 red bell pepper, sliced
- 1 yellow pepper, sliced
- 1/2 red onion, sliced 1/2-inch-thick
- Kosher salt and freshly ground black pepper
- 4 spinach-flavored flour tortillas, warmed
Instructions
- For the chicken: Combine the vinegar, honey, olive oil, mustard, dried basil, garlic powder, pepper and salt in a medium bowl. Place the chicken in a shallow dish or large zip-top plastic bag. Pour the marinade over the chicken and refrigerate for 30 minutes.
- Meanwhile, make the goat cheese spread: Place the garlic in a food processor and pulse until minced. Add the goat cheese, chives and parsley, then the olive oil and lemon juice. Process until fluffy. Season with salt and pepper.
- For the wraps: Heat a grill pan (or outdoor grill) to medium-high heat.
- Remove the chicken from the marinade and grill until cooked through, 3 to 4 minutes on each side. Remove the chicken from the grill. Add the eggplant, bell peppers and onion. Sprinkle with salt and pepper and grill, turning occasionally, until crisp-tender, 3 to 5 minutes.
- To assemble the wraps, spread the goat cheese spread on the tortillas. Top evenly with the chicken and vegetables. Roll up, burrito-style, and cut in half.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 791 |
| Total Fat | 40 g |
| Saturated Fat | 13 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 5 g |
| Sugar | 27 g |
| Protein | 48 g |
| Cholesterol | 125 mg |
| Sodium | 1108 mg |
Reviews
This is a delicious wrap! Great for lunch or dinner, and fabulous for a day at the beach or an afternoon picnic. It travels well!
I added arugula and used pickled red onions as opposed to raw red onion, only because we prefer pickled. The goat cheese herb spread is amazing and can be used in other recipes
I added arugula and used pickled red onions as opposed to raw red onion, only because we prefer pickled. The goat cheese herb spread is amazing and can be used in other recipes
I did a trial run of this with (mostly) ingredients I had on hand. Used leftover chicken breast, plain tortillas, and store bought goat cheese spread. The veggies I did exactly per the recipe. The wraps were wonderful (one even held up well when eaten the next day). Had I followed the exact recipe I’m sure they would have been even better! Definitely a keeper recipe and they will be going on a picnic with us soon. Thank you Kardea!
Delicious, exactly as the recipe, except that the vegetables i roasted in the oven.
Miss Brown, I stuck my foot in this recipe! Amazing, Tasty, Unique!! Love it!
Made this for dinner tonight with the salad she made on todays show. Absolutely amazing all around! My boys had to eat there first wrap as she made it. 11yr old came back for more minus the peppers 16 yr old Was like mom that was low key good! My chicken took longer to cook but I just watched them and temped them until done. That marinade was enough for a family pack of chicken. The goat cheese spread I will use on a sandwich wrap for tomorrow!
So easy and delicious! I used thighs instead of breasts since I love the flavor more but omg new family favorite for sure!