Name: Orange Balsamic Grilled Chicken Wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: reserved marinade; 1/2 cup honey; 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; 6 boneless skinless chicken breasts; 6 whole wheat, 10 inch tortillas; 1 medium red onion, sliced; 2 medium red peppers, quartered

Jump to recipe if you like, but be sure to read the whole post for instructional photos & other tips.

This Orange Balsamic Grilled Chicken is very simply marinated and quickly char grilled. Serve the chicken as is or turn it into some warm, delicious wraps.

Orange Balsamic Chicken Wraps close up image on white plate with salad on the side

Orange Balsamic Grilled Chicken Wraps

I marinated this orange balsamic grilled chicken early in the morning. Then I 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. It 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. Simply wrapping the bottoms in parchment paper makes sure they don’t drip sauce onto your lap or shirt.

Prepping for balsamic grilled chicken.

Deboned chicken breasts for Chicken Parmesan Lasagna.

Deboned chicken breasts for Oven Fried Chicken Nuggets.

NOTE: I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.

Looking for more chicken dinner ideas. Be sure to check out this collection of our Most Popular Chicken Recipes of the last decade.

Originally published Jan 2013. Updated Aug 2020.

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Orange Balsamic Chicken Wraps

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6 Servings

Orange Balsamic Grilled Chicken Wraps

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This Orange Balsamic Grilled Chicken is very simply marinated and quickly grilled. Serve the Chicken as is or turn it into some warm, delicious wraps.

Ingredients

6 boneless skinless chicken breasts
6 whole wheat, 10 inch tortillas
1 medium red onion, sliced
2 medium red peppers, quartered

For the marinade

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

For the glaze

reserved marinade
1/2 cup honey

Instructions

Place chicken breasts in a large Ziploc bag.
Mix together all of the marinade ingredients and pour over the chicken pieces. 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.

To make the orange balsamic glaze

Combine the reserved marinade with the 1/2 cup honey and 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.

Notes

Total time does not include the 1 to 2 hours of marinating time.

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Nutrition Information

Yield

Serving Size

6 Servings
Amount Per Serving Calories 470Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 129mgSodium 521mgCarbohydrates 42gFiber 5gSugar 20gProtein 52g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Teresha Aird

Sunday 20th of January 2013

Since we were having a bbq I marinaded chicken thighs(our preference) and threaded them onto skewers. I drizzled the peppers with chili olive oil and grilled them until the skin blistered and easily peeled off. I then slow sauteed the onions until they were very soft and brown, added the chopped, peeled peppers and then the remaining mariade to reduce. The chicken bbq'ed beautifully and was served on a bed of the onion/pepper/marinade reduction mixture. It was lovely.