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dinner · american

Balsamic Chicken Wraps with Goat Cheese, Cranberries & Lemony Arugula

Prep: 20 min
Cook: 5 min
Total: 25 min
Yield: 2 servings
Balsamic Chicken Wraps with Goat Cheese, Cranberries & Lemony Arugula

Ingredients Tap to check off

Instructions

1
Set a 12-inch skillet over medium heat to warm while you make the dressing.
2
Zest the lemon into a large salad bowl, halve it, squeeze in the juice, and whisk in half the oil with a pinch each of salt and pepper.
3
Thinly slice the red onion and stir it into the dressing to soften while the chicken cooks.
4
Cut the chicken thighs into thin strips on the board and season them with the garlic powder, thyme, and the remaining salt and pepper.
5
Turn the heat to medium-high, add the remaining oil, and lay in the chicken in a single layer, searing undisturbed 3 minutes until browned underneath.
6
Toss and cook 3 to 4 minutes more until the strips are browned all over and cooked through (165 F / 74 C).
7
Pour in the balsamic vinegar and honey and toss 1 minute until the liquid bubbles down into a sticky glaze that coats the chicken.
8
Turn off the heat and slide the skillet to a cool burner.
9
Wrap the tortillas in a damp paper towel and microwave 20 to 30 seconds until soft and pliable.
10
Add the arugula and cranberries to the onions and dressing and toss until the leaves are lightly coated.
11
Lay the tortillas on two plates, crumble the goat cheese down the middle, then top with the glazed chicken and a handful of the lemony arugula.
12
Fold in the sides, roll each wrap up tightly, and halve it on the plate, serving the rest of the arugula salad alongside.
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