Roasted Vegetable, Chicken and Goat Cheese Wrap

Summer is for grilling. Better when it’s not 90 degrees outside, but man and fire have a certain relationship that even gross dripping humidity can’t stop. A certain special guy invited me over to his parents home while he was house-sitting last night. Big perk besides an entire house to yourselves, a gas BBQ! I guess I was craving grilled veggies at the time because when he asked me what I wanted to make I immediately suggested grilled wraps, with goat cheese. There is something about those grill marks on a wrap that just make it so much more delicious and appealing. These were fairly easy, minimal clean up and could be made vegetarian by switching in sliced grilled eggplant for chicken.

His dad was even kind enough to leave chicken breasts for us to grill as well, which he marinated in a bbq sauce. Really good. I traded him some sweet italian sausage. We grilled the vegetables and cooked the chicken first, then assembled and returned our overstuffed wraps to the hot grill for the all important horizontal branding marks. Having a BBQ for something like this is amazing  but i think you could execute a similarly successful meal on a grill pan, which my lovely brother got me for Hanukah this year. The roasted red peppers we de-seeded and sliced in half, then ‘flayed or splayed’, what’s the word? directly on the grill. The onions we placed on a piece of foil on the grill and drizzled with olive oil. This seemed to work but if you have the tools a bbq pan would be perfect for this. The one linked here also works for BBQ pizza. My other favorite grilled treat.

We had some trouble getting our wraps to stay closed. We’ve actually both had previous experience in food service but while i got mine off beautifully in one piece.. i kind of butchered his. But he still ate it anyway.

My Wrap! Successful Extraction from Grill

His Wrap, delicious but not so lucky

Roasted Vegetable, Chicken and Goat Cheese Wrap

Ingredients

Roasted Vegetables of your choice. I got 1 large onion and 2 red bell peppers

Olive Oil for drizzling

4 oz Goat Cheese plain

1-2 tomatoes

2 chicken breasts (marinate with your choice of dressing or sauce)

4 Large wraps (10″-12″ should work fine)

Grill your chicken on the bbq, flipping at least once  for about 20 minutes and cut open to make sure it has cooked through. Place sliced veggies on foil or bbq pan  (to prevent from sticking) and drizzle with olive oil. Move with spatula every few minutes until they are soft. Remove chicken and veggies from grill and slice and chop. (I peeled blackened skin off my red peppers as well) Arrange on tortillas with generous smears of goat cheese, grilled vegetables, chopped tomatoes and chicken pieces. Wrap up securely using toothpicks if necessary. Place wraps back directly on grill (they may stick and turn into disasters, this takes skill) or on foil or bbq pan. Remove after 7 minutes or when wrap begins to blacken.

Enjoy!