Kardea Brown’s Chicken and Veggie Wraps | Delicious Miss Brown | Food Network

Kardea’s easy, make-ahead wraps packed full of grilled balsamic-marinated chicken and colorful veggies are perfect for a picnic or lunch at the office!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Chicken and Veggie Wraps with Herbed Goat Cheese Spread
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 10 min (includes marinating time)
Active: 35 min
Yield: 4 servings

Ingredients

Chicken:

1/2 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
2 tablespoons Dijon mustard
2 teaspoons dried basil
2 teaspoons garlic powder
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
2 boneless, skinless chicken breasts

Herbed Goat Cheese Spread:

1 clove garlic
8 ounces goat cheese, at room temperature
1 tablespoon coarsely chopped fresh chives
1 tablespoon coarsely chopped fresh flat-leaf parsley
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper

Wraps:

1 Chinese eggplant (about 7 ounces), sliced
1 red bell pepper, sliced
1 yellow pepper, sliced
1/2 red onion, sliced 1/2-inch-thick
Kosher salt and freshly ground black pepper
4 spinach-flavored flour tortillas, warmed

Directions

For the chicken: Combine the vinegar, honey, olive oil, mustard, dried basil, garlic powder, pepper and salt in a medium bowl. Place the chicken in a shallow dish or large zip-top plastic bag. Pour the marinade over the chicken and refrigerate for 30 minutes.

Meanwhile, make the goat cheese spread: Place the garlic in a food processor and pulse until minced. Add the goat cheese, chives and parsley, then the olive oil and lemon juice. Process until fluffy. Season with salt and pepper.

For the wraps: Heat a grill pan (or outdoor grill) to medium-high heat.

Remove the chicken from the marinade and grill until cooked through, 3 to 4 minutes on each side. Remove the chicken from the grill. Add the eggplant, bell peppers and onion. Sprinkle with salt and pepper and grill, turning occasionally, until crisp-tender, 3 to 5 minutes.

To assemble the wraps, spread the goat cheese spread on the tortillas. Top evenly with the chicken and vegetables. Roll up, burrito-style, and cut in half.

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Kardea Brown’s Chicken and Veggie Wraps | Delicious Miss Brown | Food Network

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