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Balsamic Chicken Wraps

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Wraps are one of those things that can please a lot of people quickly, easily, and in bulk. You can serve them to people or have them serve themselves. They are great when you have a lot of people with a lot of different needs. You can make them vegetarian or vegan, gluten free ( just change up the wraps) or solely protein filled for your resident carnivore. Wraps are something I have often 3 plus times a week depending on my mood.


  • 8 jumbo burrito tortillas
  • 3 chicken breast, cubed
  • shredded carrots
  • mixed greens
  • parmesan cheese
  • roma tomatoes
  • red onion, thinly sliced
  • 1/4c balsamic vinegar
  • 1/4c olive oil
  • 1tsp herbs de provence
  • 1tsp red pepper flakes
  • 1tsp salt
  • 1tsp cracked black pepper
  • 1tsp garlic powder


  • To make balsamic marinade mix all ingredients together.
  • Toss chicken in marinade let sit a minimum of 30 minutes.
  • Grill chicken in cast iron pan. For 7 minutes or cooked throughout.
  • Let chicken cool before assembly so it doesn’t wilt greens
  • Place chicken, veggies and cheese in the wrap.
  • Check out the pictures to get a idea on how to roll the wrap.


  • Wraps refrigerate well for 3 days.
  • You can double the marinade and make a dip for your wrap as well.
  • You can customize your wraps anyway you’d like and build them with anything you have on hand.
  • Do not overstuff.
  • Don’t add ingredients to the middle of the wrap put it in the front of the wrap close to the edge.

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