Orange Balsamic Chicken Wraps

Orange Balsamic Chicken Wraps

I marinated this chicken early in the morning and actually grilled it along with the peppers and onions on my lunch hour; talk about a quick and tasty meal! We often use this type of glaze on roasted chicken pieces but it is equally as good on some simply pan grilled or seared chicken breasts and serves as a sort of dressing for the grilled vegetables in the wrap too.

A delicious wrap makes a great quick and easy meal but they can be a little messy, so simply wrapping the bottoms in parchment paper makes sure they don't drip sauce onto your lap or shirt.

Serves 6

6 boneless skinless chicken breasts
6 whole wheat, 10 inch tortillas

1 medium red onion, sliced
2 medium red peppers, quartered

Drop chicken pieces in a large Ziploc bag.

For your marinade mix:

1 cup fresh orange juice
2 tsp finely grated orange zest
¼ cup balsamic vinegar
½ tsp salt
½ tsp freshly ground black pepper
½ tsp cinnamon
½ tsp freshly grated nutmeg

Pour over the chicken in the Ziploc bag. Squeeze out as much air as possible and seal the Ziploc bag. Place in the refrigerator let sit for an hour or two, shaking the Ziploc bag occasionally. Don’t throw your marinade away as this will be the base for a glaze for your chicken and vegetables later.

For the orange balsamic glaze combine in a small saucepan:

orange marinade that was previously reserved
½ cup honey

Simmer until the volume of the liquid is reduced by half and begins to slightly thicken.

Grill the chicken and vegetables on a grill pan or on a gas grill. When fully cooked, remove from the heat and let rest for 5 minutes before slicing the chicken and cutting the peppers and onions into strips before tossing with the reduced glaze. You can use as little or as much glaze as you like. If you want to save it for later to glaze roasted chicken pieces be sure to store it in the freezer.

Wrap the chicken and vegetables in the tortillas and serve.