Balsamic Chicken Wrap with Goat Cheese, Cranberries & Lemony Arugula

Directions

1. Rinse and dry the produce, and set arugula aside if it comes pre-washed.
2. In a medium bowl, juice half of a lemon and whisk in olive oil, Dijon, maple syrup, salt, and pepper to make the dressing; set aside.
3. Heat a nonstick skillet over medium-high heat.
4. Pat the chicken dry, cut into bite-sized pieces, and season with salt and pepper.
5. Add a light coat of oil to the skillet and cook the chicken until browned and cooked through, about 4–5 minutes, stirring occasionally.
6. In a small bowl, crumble the goat cheese and mix in the dried cranberries; set aside.
7. On a clean cutting board, peel, halve, and slice the onion into thin half-moons.
8. Use a slotted spoon to move the chicken to a plate, leaving juices in the skillet; add the onion to the skillet and cook until softened, about 4 minutes.
9. Trim tops and roots from radishes, cut into matchsticks, and toss with the dressing in a separate bowl.
10. To the skillet with onion, add balsamic vinegar and sugar; cook, stirring constantly, until the liquid reduces, about 1 minute. Return the chicken and any juices to the skillet and remove from heat.
11. Toss the arugula with the remaining dressing and the radish mixture.
12. Warm the tortillas, divide the chicken between them, top with the arugula salad and the goat cheese–cranberry mixture, roll tightly, and cut in half; divide onto plates and serve.