Green Goddess Chicken Wraps (Printable)
Tender chicken blended with herb dressing and fresh veggies inside soft whole wheat tortillas.
# What's Needed:
→ Chicken
01 - 2 cups cooked chicken breast, shredded or diced
→ Green Goddess Dressing
02 - 1/2 cup mayonnaise
03 - 1/4 cup Greek yogurt
04 - 2 tablespoons fresh lemon juice
05 - 1 tablespoon olive oil
06 - 2 tablespoons chopped fresh parsley
07 - 2 tablespoons chopped fresh chives
08 - 2 tablespoons chopped fresh tarragon
09 - 1 tablespoon chopped fresh basil
10 - 2 teaspoons Dijon mustard
11 - 1 small garlic clove, minced
12 - Salt and black pepper, to taste
→ Vegetables & Wrap
13 - 1 cup baby spinach leaves
14 - 1 cup thinly sliced cucumber
15 - 1/2 cup thinly sliced radishes
16 - 1/2 cup halved cherry tomatoes
17 - 1 ripe avocado, sliced
18 - 4 large whole wheat tortillas or wraps
# How to Make It:
01 - In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, olive oil, parsley, chives, tarragon, basil, Dijon mustard, garlic, salt, and pepper until smooth and well combined.
02 - In a separate large bowl, combine the shredded chicken with half of the Green Goddess dressing. Mix until the chicken is evenly coated. Reserve the remaining dressing for drizzling.
03 - Lay out the tortillas. Divide the spinach, cucumber, radishes, cherry tomatoes, and avocado slices evenly among the wraps.
04 - Top each tortilla with a generous portion of the chicken salad mixture.
05 - Drizzle with extra Green Goddess dressing as desired.
06 - Fold in the sides of each tortilla and roll up tightly to form a secure wrap.
07 - Slice each wrap in half and serve immediately, or wrap tightly for later enjoyment.
# Tips for Success:
01 -
- The creamy herb dressing transforms ordinary chicken into something extraordinary
- Everything comes together in under 40 minutes for the perfect weekday lunch
02 -
- The dressing tastes even better after sitting for an hour in the refrigerator
- Do not overfill the wraps or they will burst when you try to roll them
03 -
- Warm your tortillas in a dry pan for 10 seconds each before assembling
- Pat your vegetables dry with paper towels to prevent soggy wraps