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1
Note the chicken requires a minimum of 2 hours marinating time.
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2
In a saucepan over medium heat, add the beer and cook until reduced by half, about 20-30 minutes.
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3
Add the juice, zest, vinegar, garlic, salt, and pepper.
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4
Remove from heat and divide the mixture in two.
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5
Cut each chicken breast lengthwise, parallel to the cutting board to make four thin chicken breasts.
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6
Place them in a gallon-sized zip-lock bag and add half of the orange beer mixture.
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7
Seal the bag, place in the refrigerator, and marinate the chicken for 2-24 hours.
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8
Add the other half of the orange beer mixture to a blender, and turn on low, adding the olive oil slowly through the hole in the lid of the blender until well mixed.
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9
Reserve.
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10
Once the chicken is done marinating, cook in a skillet or grill over medium-high heat for 2-3 minutes per side, or until done.
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11
Cut into strips, and reserve.
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12
Add the cucumber, tomato, artichokes, red peppers, and olives to a bowl, and add 1/4 cup of the dressing.
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13
Mix well.
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14
Cut four large squares of parchment paper, and lay a tortilla on each.
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15
Divide amongst the tortillas, the arugula, vegetable mixture (using a slotted spoon), chicken, and cheese.
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16
Wrap up the tortillas, then wrap the parchment around them, twisting the ends to secure.
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17
Cut in half and serve!
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18
Notes: 1.
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19
You can use toothpicks to secure the wraps instead of parchment paper.
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20
2.
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21
The remainder of the dressing can be used for other salads!
