Blackberry Balsamic Chicken Wraps

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These Blackberry Balsamic Chicken wraps are bursting with flavor. These wraps have slices of balsamic marinated chicken, a homemade roasted blackberry sauce, sliced avocado, fresh arugula and crumbled goat cheese. It’s perfect for lunch on-the-go.

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This post is sponsored by Oregon Berries, all thoughts are my own.

A chicken wrap is laying on a piece of brown parchment paper, hanging out of the wrap is chicken, lettuce and avocado. There's also a spoon of blackberry sauce next to it

You know the feeling when you’ve been digging for new lunch recipes and finally discover something new, and delicious and you can hardly stop yourself from eating it every day? That doesn’t just happen to me, right?

Well I recently made these Blackberry Balsamic Chicken Wraps and I was in awe of just how amazing all these flavors are when paired together. It was the perfect, easy lunch I’ve been looking for. The best part? Prep it all in advance so you can eat it all week long or take it on the go.

An open tortilla is filled with chicken, avocado, goat cheese, arugula and blackberry sauce

These wraps have a balsamic marinated chicken, a homemade roasted blackberry sauce featuring Oregon Berries, sliced avocado, fresh arugula and crumbled goat cheese. The balsamic chicken and roasted blackberry sauce make for quite the sweet and savory combination.

I don’t know about you, but we’ve been making a real effort to get our meal prep in order, which can take planning, and sometimes getting creative so you’re not eating the same thing over and over again.

A hand is holding a chicken wrap up straight

That is exactly why these Blackberry Balsamic Chicken Wraps were such a treat for me! Totally outside of my normal eating habits, but something healthy and refreshing at the same time. It’s also warming up pretty quickly here in Oregon, so I am craving summer-inspired foods.

This will be our third summer in Oregon, which is the best time of year to get outside, explore and learn more about this beautiful state we’re living in. It also happens to be berry season here as well.

A mini spoon with blackberry sauce dripping off into the jar

This year I’ve partnered with Oregon Berries to bring you a collection of recipes bursting with berry flavors. I had no idea there are actually 11 varieties of blackberries and raspberries grown in Oregon!

We used to grow raspberries in our backyard in Vermont and I remember running back there a picking berries while we were playing outside in the summer.

If you come to Oregon, you’ll see Marion berries everywhere, I like to think of it as the Oregon blackberry. They are tart with a hint of sweetness, and the harvest begins in early July.

A blackberry chicken wrap is laying on a piece of brown parchment paper. Blurred out in the background is a jar of blackberry sauce and a package of frozen blackberries

Luckily, you can enjoy frozen Marion blackberries year-round though, because they’re picked at the height of freshness and frozen within 24 hours to maximum flavor and retain freshness. So, you can pick up a bag next time you’re at the store. This is also the type of blackberry I used to make my roasted blackberry sauce for these chicken wraps.

It’s so easy to make the sauce. Simply roast your frozen berries at 400° F for 15-18 minutes. They’ll release their juices and roasting them also brings out a bit of the sweetness as well.

Roasted blackberries showing their juices

Once the berries have cooled, blend them in a food processor with a touch of honey and a squeeze of lemon juice. One 10-ounce bag of frozen berries makes a heaping 1/3 cup of sauce.

You can get four chicken wraps from 1 pound of chicken, and so you’ll have some leftover blackberry sauce, but it’s perfect to spread on toast, enjoy with some brie cheese and crackers or mix it into a blackberry cocktail.

For the chicken, a quick marinade in some salt, pepper and balsamic vinegar will do the trick, then throw it on the grill. Personally, I like cold chicken in my sandwiches for lunch, so I prepare the meat ahead of time.

Sliced chicken on a cutting board

When it’s time to fill your wrap, it’s really up to you what goes in it, but I like to think of it a little bit like a salad. I added sliced avocado, fresh arugula and a sprinkle of goat cheese. There’s a lot of texture going on, which makes a great sandwich in my opinion.

You better believe these wraps will be on the meal plan this summer!

A chicken wrap is cut in half, revealing what's on the inside. Lettuce, chicken, goat cheese and an oozing blackberry sauce

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A chicken wrap is laying on a piece of brown parchment paper, hanging out of the wrap is chicken, lettuce and avocado

Blackberry Balsamic Chicken Wraps

  • Author: Beyond Frosting
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 wraps

Description

These Blackberry Balsamic Chicken wraps are bursting with flavor. These wraps have slices of balsamic marinated chicken, a homemade roasted blackberry sauce, sliced avocado, fresh arugula and crumbled goat cheese. It’s perfect for lunch on-the-go.

Ingredients

  • 4 whole wheat tortillas

For the chicken

  • 1 pound thinly sliced chicken breast
  • ¼ cup balsamic vinegar
  • Salt and pepper to taste

For the blackberry sauce

Optional additional

  • Arugula or other type of lettuce
  • Avocado
  • Goat cheese

Instructions

  1. For the chicken: Prepare a quick marinade by combing the chicken with the balsamic vinegar, salt and pepper and marinate in a Ziploc bag or bowl for at least 15 minutes.
  2. Grill the chicken for approximately 5-8 minutes per side depending on thickness, grill until the chicken is cooked all the way through. All the chicken to cool and then slice into thin strips.
  3. For the blackberry sauce: Preheat the oven to 400°F. Line a baking sheet with parchment paper and roast the blackberries for 15-18 minutes until the berries expel their juices. Remove from oven and allow to cool.
  4. In a food processor, combine the berries with honey and a squeeze of lemon juice and blend until smooth. If you’d prefer to strain the seeds, you can do so through a fine sieve.  Keep covered in refrigerator.
  5. To prepare the wraps: Layer the chicken together with your arugula and avocado and drizzle with the prepared blackberry sauce, finish off with a sprinkle of goat cheese. Keep refrigerated before serving.

Notes

You can get four chicken wraps from about 1 pound of chicken, and so you’ll have some leftover blackberry sauce, but it’s perfect to spread on toast, enjoy with some brie cheese and crackers or mix it into a blackberry cocktail

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