Robert creates the ultimate comfort food dish with golden brown chicken, a refreshing dipping sauce and warm cornbread!Get the recipe https://foodtv.com/3MNV1SjSubscribe to Food Network http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Chicken and Veggie Wraps with Herbed Goat Cheese SpreadRECIPE COURTESY OF KARDEA BROWNLevel: EasyTotal: 1 hr 10 min (includes marinating time)Active: 35 minYield: 4 servingsIngredientsChicken:1/2 cup balsamic vinegar1/4 cup honey1/4 cup olive oil2 tablespoons Dijon mustard2 teaspoons dried basil2 teaspoons garlic powder2 teaspoons freshly ground black pepper2 teaspoons kosher salt2 boneless, skinless chicken breastsHerbed Goat Cheese Spread:1 clove garlic8 ounces goat cheese, at room temperature1 tablespoon coarsely chopped fresh chives1 tablespoon coarsely chopped fresh flat-leaf parsley2 tablespoons olive oil1 tablespoon fresh lemon juiceKosher salt and freshly ground black pepperWraps:1 Chinese eggplant (about 7 ounces), sliced1 red bell pepper, sliced1 yellow pepper, sliced1/2 red onion, sliced 1/2-inch-thickKosher salt and freshly ground black pepper4 spinach-flavored flour tortillas, warmedDirectionsFor the chicken: Combine the vinegar, honey, olive oil, mustard, dried basil, garlic powder, pepper and salt in a medium bowl. Place the chicken in a shallow dish or large zip-top plastic bag. Pour the marinade over the chicken and refrigerate for 30 minutes.Meanwhile, make the goat cheese spread: Place the garlic in a food processor and pulse until minced. Add the goat cheese, chives and parsley, then the olive oil and lemon juice. Process until fluffy. Season with salt and pepper.For the wraps: Heat a grill pan (or outdoor grill) to medium-high heat.Remove the chicken from the marinade and grill until cooked through, 3 to 4 minutes on each side. Remove the chicken from the grill. Add the eggplant, bell peppers and onion. Sprinkle with salt and pepper and grill, turning occasionally, until crisp-tender, 3 to 5 minutes.To assemble the wraps, spread the goat cheese spread on the tortillas. Top evenly with the chicken and vegetables. Roll up, burrito-style, and cut in half.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#RobertIrvine #FoodNetwork #FriedChicken #ButtermilkSrirachaDippingSauce #CornbreadRobert Irvine's Fried Chicken with Buttermilk Sriracha Dipping Sauce and Cornbread | Food Networkhttps://www.youtube.com/watch?v=vQ5Bsdami1M