Balsamic Chicken Goat Cheese Wraps: The One Thing I Can’t Mess Up (Usually)

Alright, real talk—sometimes I end up making these Balsamic Chicken Goat Cheese Wraps just because I’ve totally blanked on what else to cook and there’s, like, leftover chicken from Sunday’s roast hanging out in the fridge. These wraps are kind of like my culinary superhero cape; swooping in when it’s 6pm, everyone’s hungry, and I’m suddenly remembering that basic adulting includes providing food. Actually, my first attempt at this was pure accident… I once dropped goat cheese into a salad, then thought “why not use it in a wrap with chicken?”—you know, that sort of kitchen logic that’s equal parts inspiration and ‘what’s about to go bad first?’ Also, don’t tell my kids I said this, but I sometimes eat the filling straight out of the bowl while pretending it’s crucial for quality control.

Why I Keep Coming Back To This Dish

I make these whenever I want lunch to feel fancy, but I secretly don’t want to fuss (laziness is the mother of delicious invention, I say). My family goes bonkers for this because they think goat cheese is, and I quote, “the cheese fancy people eat.” The balsamic glaze makes them think it’s, like, a restaurant thing—but honestly, it’s just a trick to get more veggies in. One time I tried using a cheaper balsamic and, wow, it tasted like I’d marinated the chicken in battery acid. Lesson: splurge, just a teeny bit, on the balsamic.

The Stuff You’ll Need (And What Happens If You Don’t Have It)

2 large cooked chicken breasts, shredded (sometimes I pull rotisserie chicken apart with my hands—no shame)
4 big ol’ flour tortillas (or any wraps, really—my neighbor used naan once, and honestly? Not bad)
Handful of baby spinach (I’ve used arugula when I was feeling frisky, and once iceberg lettuce because that’s all I had, but it didn’t bring much to the party)
100g goat cheese (or, if you’re in a pinch, cream cheese; it’s not the same but life happens)
¼ cup sun-dried tomatoes, chopped (jarred ones are easiest, but if you find yourself with dry ones and way too much free time, soak ‘em first)
2 tbsp balsamic glaze (I make my own occasionally but honestly the stuff in the squeeze bottle from the store tastes fab)
Salt and pepper (just a pinch or two—go on, live a little)
Optional: sliced red onion, thin; or roasted peppers (sometimes I forget these, then eat them on the side and pretend it’s intentional)

How I Throw It Together (with a Few Honest Admissions)

If the chicken’s cold, toss it in a pan for a couple minutes to knock the chill off—add a splash of olive oil and a pinch of salt. Or just leave it cold if you’re hangry, it’s not a federal offense.
Spread the goat cheese generously over each tortilla. (It’s way easier if you let the goat cheese soften a little first. I used to fight it out of the fridge and curse mildly, but room temp is much kinder.)
Add the chicken in a fairly even layer. This is where I inevitably sneak a bite or two. Quality control, remember?
Top with sun-dried tomatoes, baby spinach, and any of those extras—red onion, peppers, whatever’s looking lively in the veggie drawer.
Drizzle with balsamic glaze. Not too much! (I once poured it with reckless abandon. The result: balsamic soup. Not recommended.)
Season with a bit of salt and pepper. Maybe a grind of fresh black pepper if you’re feeling chef-y.
Wrap it up: Fold the sides in first, then roll up tight from the bottom. If it tears, whatever—it still tastes banging. (Or if you’re in a rush, fold it taco style and pretend it’s fusion cuisine.)
Sear in a hot pan for 2-3 minutes to get a bit crisp, turning once. Or just eat them as-is if the thought of another dirty pan is too much.

Notes from the Battle-Scarred

Goat cheese can be stubborn right out of the fridge—it’s like spreading mortar. Let it warm up while you prep everything else.
If your wraps keep tearing, maybe try not overfilling. Took me a year to realize the ‘gorge it full’ method is not ideal unless you want wrap confetti everywhere. But so satisfying to eat, so, eh?
Sometimes I swap in turkey for chicken after Thanksgiving, but you really need the balsamic then… turkey’s a bit dry otherwise.

Strange Experiments (Some Brighter Than Others)

Grilled zucchini slices work as a veggie addition (makes you feel a bit more virtuous about the whole thing).
Once tried blue cheese instead of goat. I thought it’d be clever—um, no. Just. No.
Chopped walnuts threw in a nice crunch one time. Grapes, though, not so much. Tangy and sweet is good, but there’s a line.

Tools I Use, or, What to Do If You’re Underprepared

Frying pan or skillet for warming the wraps up—although my cousin, who owns exactly zero kitchen gadgets, once used a sandwich press. Worked fine.
Cutting board and a decent knife (or just rip the spinach with your hands. Who’s judging?)
If you don’t have a stove, try microwaving for 15 seconds—wrap won’t be crispy but everything gets snuggly and warm.

Storage—If You Actually Have Leftovers

Okay, technically you can wrap these up in foil and keep them in the fridge for a day or two. But honestly, in my house, there’s rarely anything left by dinnertime. If you do have some restraint, pop a paper towel under the wrap so it stays less soggy (life hack, right?).

Serving: How I Make It Feel More Like a Meal

I usually slice them diagonally (no idea why, but my kids go, “Ooh, fancy!” every single time). Sometimes I toss a little mixed salad on the side, or if I’m feeling especially nice, some homemade fries—don’t ask me for my fry recipe, though, as it’s mostly just more salt than anyone should reasonably consume. If we ever eat outside when it’s nice, I’ll just pile the wraps on a big board and call it a ‘feast’, even if it’s only Tuesday.

My “Please Don’t Skip These” Tips

I once tried rushing the wrap assembly with cold goat cheese. Regretted it for days (okay, minutes, but still). Soften your cheese, folks.
If the balsamic tastes sharp, add a teensy pinch of brown sugar and stir—makes a world of difference. I got that trick from this glaze article.
Actually, I find it works better if you let the assembled wrap sit for five minutes before slicing. No idea why, but the flavors get cozy together.

FAQ: Real Questions From Real Eaters (Probably)

Q: Can I make this without goat cheese?
A: For sure, just swap for cream cheese or feta—though feta falls out everywhere (looks pretty, though!).
Q: Will the wraps get soggy in a lunchbox?
A: Eh, a little, but nothing tragic. Sometimes I pack the filling separately and assemble later—like a deconstructed wrap (so posh). Here’s a trick I stole from Bon Appétit’s wrap guide: line the wrap with spinach before filling; it acts like a barrier.
Q: Is it good cold?
A: Actually, I think it’s even nicer the next day, all flavors get to know each other, like a big happy family reunion (without the drama, hopefully).
Q: Can I grill them instead of pan-frying?
A: Yup, chuck ‘em on a sandwich press or grill pan. Tastes smashing, as my aunt from Leeds would say.

So there you have it—my trusty balsamic chicken goat cheese wraps. They’re nothing fancy, but they’re what I make when I want to trick myself and everyone else into thinking I’ve got lunch totally sorted. If you end up with a wrap that’s more Picasso than Pinterest-perfect, just eat it with your eyes closed; tastes fab either way.

Balsamic Chicken Goat Cheese Wraps