Balsamic Chicken Wrap

1. In a medium bowl, combine balsamic vinegar, honey, dijon mustard, garlic, salt, and pepper. Place thighs in marinade and let sit for 20 minutes.

2. Preheat griddle to medium-low heat. Cook chicken until it reaches an internal temp of 165 degrees. Remove from heat, rest for 5 minutes, and slice into strips.

3. Assemble wrap: Lay tortilla flat and put ingredients in the middle - 1 cup of arugula, 1 chicken thigh, 1/8 cup goat cheese, 1/8 cup cranberries, 1/8 cup pecans, and drizzle with balsamic glaze.

4. Fold tortilla edge over filling, fold sides over, then continue to roll until fully rolled.

5. Cut in half diagonally and serve.