Sort ingredients
katie
QR Code
Listen
Pdf
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 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.