Ingredients
3chicken breasts,boneless, skinless
¼cupbalsamic vinegar
2tbsphoney
1tbspwhole-grain mustard
3clovesgarlic,minced
¼tspkosher salt
¼tspblack pepper
1tbspcanola oil
1cuparugula
½cupcranberries,dried
½cupgoat cheese,crumbled
½cuppecans,chopped
¼cupbalsamic glaze
4large tortillas
Preparation
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 to 7 minutes on each side, or until cooked through.
Cut the chicken into ¼-inch thick slices
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.
