Whisk together the vinegar, honey, mustard, garlic, and pepper in a large bowl until well-combined. Set aside ¼ cup; refrigerate. Add the chicken to the bowl and turn to coat chicken on all sides. Let sit for ten minutes.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken to the skillet, cooking for 5-7 minutes on each side, or until cooked through. Allow chicken to rest 10 minutes before slicing into ¼-inch thick slices.
To each tortilla add ¼ of the arugula, topped with ¼ of the chicken, cranberries, goat cheese, and reserved balsamic glaze.
Tuck in the sides of the tortilla and roll like a burrito. Serve at room temperature or chilled.