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Green Goddess Chicken Wraps

Two halves of a Green Goddess Chicken Wraps showing shredded chicken, lettuce, and creamy green dressing inside a whole wheat tortilla.

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Make fresh Green Goddess Chicken Wraps using a creamy, herbaceous dressing made from fresh herbs and avocado. This recipe is quick to prepare and makes a satisfying lunch or light dinner.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 4 large whole wheat tortillas
  • 1 cup fresh spinach
  • 1/2 cup fresh parsley leaves
  • 1/4 cup fresh chives
  • 1/4 cup fresh basil leaves
  • 1 ripe avocado
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 1/4 cup water (or more for thinning)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded romaine lettuce

Instructions

  1. Prepare the Green Goddess Dressing: Combine the spinach, parsley, chives, basil, avocado, Greek yogurt, lemon juice, garlic, salt, and pepper in a food processor or blender.
  2. Blend the ingredients until the mixture is smooth and creamy. Add water slowly, one tablespoon at a time, until you reach your desired dressing consistency.
  3. In a medium bowl, combine the shredded cooked chicken with about half of the prepared Green Goddess dressing. Mix well until the chicken is evenly coated.
  4. Warm the tortillas briefly in a dry skillet or microwave if desired.
  5. To assemble each wrap, place a portion of the dressed chicken mixture down the center of a tortilla.
  6. Top the chicken with shredded romaine lettuce.
  7. Drizzle a little extra Green Goddess dressing over the lettuce, if you like.
  8. Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a wrap.
  9. Slice in half and serve immediately.

Notes

  • You can cook the chicken fresh by poaching or baking chicken breasts and shredding them.
  • Make the Green Goddess dressing up to two days ahead and store it in an airtight container in the refrigerator.
  • For a lower-carb option, substitute the tortillas with large butter lettuce leaves.

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