Honeydew and goat cheese level-up these chicken wraps

Like many busy home cooks, I lean on the same core grocery list each week. With life’s dizzying pace, it’s unrealistic to constantly reinvent the home menu. But I manage to stay out of a rut by applying a simple principle to everyday meals and snacks: add one unexpected element.

Often, that’s all that it takes to keep things fresh and interesting. I’ll add a few mint leaves to the usual lettuce and tomato on a sandwich, sprinkle toasted sunflower seeds on a spread of hummus, toss a handful of blueberries into a basic green salad — you get the idea.

This recipe started accordingly, as a basic wrap with chicken simply seasoned with salt, pepper and lemon juice and a handful of mixed greens. The unexpected element — juicy slices of honeydew melon. But the sandwich evolved from there to ultimately have multiple intriguing layers. (Sometimes I can’t stop at just one.)

The sweet melon begged for a creamy counterpoint, so I added a schmear of fresh goat cheese stirred with a touch of honey, some lemon zest and enough milk to render it smooth and spreadable. Then, I elevated the greens with a few basil leaves, adding a floral, summery essence.

The resulting sandwich is not much more of a lift than a run-of-the-mill chicken wrap, but with layers of exciting flavors it’s infinitely more crave-worthy.

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Chicken Wraps With Honeydew and Goat Cheese

1 tablespoon plus 2 teaspoons olive oil, divided

1 pound boneless, skinless chicken breasts, pounded to about ½-inch thick, patted dry

½ teaspoon freshly ground black pepper

⅛ teaspoon fine salt

4 ounces fresh goat cheese (chèvre), softened

1 tablespoon milk (any fat level), plus more as needed

1 teaspoon honey

1 teaspoon finely grated lemon zest (from 1 lemon)

1 tablespoon fresh lemon juice (from the same lemon)

Four (8- to 10-inch) whole-wheat tortillas

1 cup (5 ounces) thinly sliced 2-by-1-inch pieces honeydew melon

8 to 12 leaves fresh basil

2 cups (2 ounces) mixed greens, such as spring mix

Rub or brush 1 teaspoon of the oil over the chicken until coated, then sprinkle both sides with the pepper and salt.

In a large (12-inch) skillet or grill pan over medium-high heat, heat 2 teaspoons of the oil until shimmering. Add the chicken, reduce the heat to medium, and cook until the chicken is nicely browned and cooked through, about 5 minutes per side. (It will be too thin to check with an instant-read thermometer.) Transfer to a cutting board, let rest for 5 minutes, then slice into ½-inch-wide strips.

In a small bowl, use a fork to mash the goat cheese with the milk, honey and lemon zest until creamy and spreadable, adding more milk, 1 teaspoon at a time, as needed. Drizzle the lemon juice over the sliced chicken.

To make the wraps, spread about 2 tablespoons of the goat cheese mixture in the center of each tortilla. Top each with ¼ cup of the melon slices, followed by about one-quarter of the chicken. Top with 2 to 3 basil leaves, then ½ cup of the greens. Drizzle each with ½ teaspoon of the remaining olive oil, then fold the wraps up burrito-style and serve.

Servings: 4 (makes 4 wraps)

Storage: The chicken and goat cheese spread can be prepared and refrigerated separately for up to 4 days.

Substitutions: For boneless, skinless chicken breast, use boneless, skinless chicken thighs, cooked or rotisserie chicken, boneless pork loin or extra-firm tofu. For honey, use maple syrup or agave. For whole-wheat tortillas, use flour tortillas or lavash. Gluten-free? Use gluten-free tortillas or wraps. For honeydew melon, use cantaloupe, other kinds of melon, peaches or nectarines. For basil, use parsley or mint. Vegan? Use tofu in place of chicken; nondairy goat cheese and milk instead of regular; and maple syrup or agave instead of honey.

Nutritional Facts per wrap, using 8-inch tortillas | Calories 386, Fat 17 g, Saturated Fat 6 g, Carbohydrates 28 g, Sodium 571 mg, Cholesterol 65 mg, Protein 34 g, Fiber 4 g, Sugar 7 g

— From cookbook author and registered dietitian nutritionist Ellie Krieger