Green Goddess Chicken Wrap (Print Version)

A wholesome wrap featuring tender chicken, avocado, fresh greens, and a tangy green goddess dressing.

# What You'll Need:

→ Protein & Dairy

01 - 2 cooked chicken breasts, about 10.6 oz, sliced or shredded
02 - 1/4 cup Greek yogurt
03 - 2 tablespoons mayonnaise
04 - 2 tablespoons crumbled feta cheese (optional)

→ Vegetables & Herbs

05 - 1 ripe avocado, sliced
06 - 1 small cucumber, julienned
07 - 1 cup baby spinach leaves
08 - 1/2 cup fresh parsley leaves
09 - 1/4 cup fresh chives
10 - 2 tablespoons fresh tarragon or basil
11 - 2 tablespoons chopped green onion
12 - 1 small garlic clove
13 - 1 tablespoon fresh lemon juice

→ Pantry

14 - 4 large whole wheat or spinach tortillas
15 - Salt and freshly ground black pepper to taste
16 - 1 tablespoon olive oil (optional)

# How to Make It:

01 - Blend Greek yogurt, mayonnaise, feta (if used), parsley, chives, tarragon or basil, green onion, garlic, lemon juice, olive oil, salt, and pepper until smooth and vibrant. Adjust seasoning as needed.
02 - Briefly heat the tortillas in a dry skillet or microwave until pliable.
03 - Spread a generous spoonful of dressing along the center of each tortilla.
04 - Layer baby spinach, sliced chicken, avocado, cucumber, and extra herbs if desired atop the dressing. Drizzle with additional dressing.
05 - Fold in sides and roll tightly to enclose fillings. Repeat with remaining tortillas.
06 - Cut wraps in half and serve immediately, or tightly wrap and refrigerate up to 24 hours.

# Additional Tips::

01 -
  • It comes together in under 30 minutes without any cooking stress, just fresh ingredients and a blender.
  • The green goddess dressing is so addictive you'll find yourself drizzling it on everything from salads to scrambled eggs.
  • You get a complete, protein-packed meal that tastes like you spent way more time on it than you actually did.
02 -
  • Don't assemble these more than an hour before eating if the avocado is already sliced, or it will brown and the texture gets mealy.
  • If your dressing seems too thick, add a splash of lemon juice or water rather than more mayo, which will make it heavy.
03 -
  • Make the dressing 2-3 hours ahead so the herbs have time to fully infuse and the flavors marry together.
  • If you're batch prepping, warm all your tortillas at once and stack them between parchment paper to stay pliable.
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