Balsamic Chicken Wrap

Hello Summer!

Now that we have officially celebrated the first day of summer I thought that I would share another one of my favorite summer recipes with you. One of the things that I love to eat most on a warm summer day is a Balsamic Chicken Wrap. 

Let’s be honest … I would eat anything covered in Balsamic Vinegar at anytime. I absolutely love it!!! 

For this recipe you will need:

If you aren’t familiar with Herb de Provence let me fill you in. 

Herbs de Provence is a spice blend from the Provence region of Southeast France. It typically contains thyme, basil, Rosemary, lavender, marjoram, tarragon, and oregano. I love cooking with Herbs de Provence. It’s an easy spice blend to use and it can really elevate the taste of chicken or steak. 

For this recipe I will be making a marinade in a plastic Ziploc bag. 

This is actually the way that I marinate almost everything that I cook. It’s super easy and doesn’t require any kind of clean up. It also allows you to “eyeball” your ingredients instead of using an exact measurement.  I’m making this recipe for one but you can easily keep adding to it and make this dish for any size crowd. 

That being said I will warn you that this recipe will look like a Science Project before we are through. 

Okay, let’s get started…

Open your Ziploc bag and coat the bottom in Extra Virgin Olive Oil. I placed a dish towel under the bag so you can see how much EVOO I’ve poured into the bag. 

Gather up the rest of your ingredients

Next add a splash of Balsamic Vinegar, a couple of shakes of Herb de Provence, and some Sea Salt & Cracked Pepper.

Close your bag up and mix your ingredients together.

Now it’s time to slice a boneless skinless chicken breast into strips.

Place your chicken in the Ziploc bag and seal the top. 

Make sure your chicken is coated in the mixture. 

Place your Ziploc in a bowl.

Chill in your refrigerator anywhere from 30 minutes to overnight. I normally marinate most things about 4 hours. 

Once you have marinated your chicken it’s time to sautée it in a pan. 

I’m using a Les Cruset pan but any non stick pan you have will do the job. Start by placing a drizzle of Extra Virgin Olive Oil in your pan on medium heat.

Once your oil is warm pour your chicken into the pan and toss your Ziploc bag in the trash can. Don’t be alarmed! Your chicken will look very dark after soaking up the balsamic. 

Sautée your chicken 7-10 minutes depending on the size of your strips until it is no longer pink inside. If you are really new to cooking and don’t trust yourself yet get a meat thermometer . The internal temperature for cooked chicken is 165 ° Fahrenheit. 

While your chicken is cooking you can prepare your other ingredients. 

Slice your small bell pepper and mozzarella into strips.

Now it’s time to assemble and enjoy! 

My friend Angela has me hooked on these tortillas from La Tortilla Factory. They are delicious! You can pick them up at Fresh Market. 

Place your tortilla down on a plate, layer on your chicken strips, add a handful of dried cranberries, next cover it with the raw bell pepper, and fresh mozzarella. 

After you’ve layered your ingredients drizzle lightly with Extra Virgin Olive Oil and Balsamic and finish with Sea Salt & Cracked Pepper. 

This is such a great summer dinner! It is light and tasty. The cranberries add a touch of sweetness to balance out the the balsamic and the raw bell pepper gives the perfect crunch. Everything about this dish taste fresh! 

I hope that you enjoyed this recipe. Please, let me know if you give it a try. I think it’s a wonderful way to kick off summer!

 Bon Appetite ! 

Aloha & Xoxo, 

Kate

Current Song on Repeat:

Summertime 

Artist:

D J Jazzy Jeff & The Fresh Prince

Album: 

Homebase