Green Goddess Chicken Wraps

The first time I made Green Goddess dressing, I stood over my kitchen counter mixing herbs and tasted it with a spoon. My roommate walked in and asked what smelled like a garden in spring. That afternoon we wrapped everything in tortillas and ate on the balcony, watching neighbors walk their dogs.

Last summer I made these wraps for a picnic at the park. My friend Sarah took one bite and immediately asked for the recipe, writing it down on a napkin while balancing her plate on her knees. Now she makes them every Sunday for her work lunches.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here and saves time
• 1/2 cup mayonnaise: Creates the creamy base for the dressing
• 1/4 cup Greek yogurt: Adds tang and lightens the texture beautifully
• 2 tablespoons fresh lemon juice: Brightens all the rich flavors
• 1 tablespoon olive oil: Helps the dressing coat everything evenly
• 2 tablespoons each fresh parsley, chives, and tarragon: The holy trinity of Green Goddess flavor
• 1 tablespoon chopped fresh basil: Adds sweet, aromatic notes
• 2 teaspoons Dijon mustard: Provides a subtle sharpness
• 1 small garlic clove: Mince it finely so no one gets a big bite
• Salt and black pepper: Season generously to bring out the herbs
• 1 cup baby spinach leaves: Adds fresh crunch and color
• 1 cup thinly sliced cucumber: Use English cucumbers for fewer seeds
• 1/2 cup thinly sliced radishes: Brings a lovely peppery bite
• 1/2 cup cherry tomatoes: Halve them so they do not burst when you bite
• 1 ripe avocado: Slice it just before assembling to prevent browning
• 4 large whole wheat tortillas: Warm them slightly for easier rolling

Instructions

Whisk up the magic dressing:

In a medium bowl, combine mayonnaise, Greek yogurt, lemon juice, olive oil, parsley, chives, tarragon, basil, Dijon mustard, garlic, salt, and pepper. Whisk until the mixture turns a beautiful pale green and everything is incorporated.

Coat the chicken:

Place shredded chicken in a large bowl and pour in half the Green Goddess dressing. Fold it together gently until every piece of chicken is dressed, then save the rest of the sauce for serving.

Layer the vegetables:

Lay your tortillas flat on a clean surface and divide spinach, cucumber, radishes, cherry tomatoes, and avocado among them. Arrange everything in a line slightly off center so rolling will be easier.

Add the chicken and roll:

Spoon the dressed chicken over the vegetables, drizzle with extra dressing if you like, then fold in the sides and roll tightly from the bottom up. Slice each wrap in half diagonally before serving.

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My grandmother always said fresh herbs were the difference between good food and great food. Every time I chop the parsley and tarragon for this recipe, I think of her standing at her counter with her wooden board.

Making It Your Own

Sometimes I crumble feta over the vegetables or add thin slices of red onion for extra bite. The beauty of this recipe is how well it welcomes creativity while staying delicious.

Perfect Prep Strategy

The Green Goddess dressing keeps beautifully in the refrigerator for up to five days. Make a double batch on Sunday and use it throughout the week for salads, sandwiches, or as a dip.

Serving Suggestions

These wraps pair wonderfully with sparkling water or a crisp white wine. I love serving them with a simple fruit salad on the side for a complete light meal.

• Try them on whole grain wraps for extra fiber
• Pack individual components separately for meal prep
• Serve immediately for the best texture

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There is something deeply satisfying about eating food this vibrant and fresh. These wraps never fail to make lunch feel like a treat.