Green Goddess Chicken Wraps

The first time I made these wraps was during a chaotic Tuesday lunch rush when I realized we had nothing in the fridge but leftover roast chicken and a garden exploding with herbs. My daughter took one bite and actually stopped scrolling through her phone to ask what was in it. Now its the only way shell eat her greens without complaint.

Last summer I made these for a beach picnic with friends. We ate them sitting on blankets while sand blew through the cucumber slices and someone forgot napkins. Somehow they tasted even better with a little grit and ocean air.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here and saves you time
• 1/2 cup mayonnaise: Use real mayo for the creamiest base
• 1/4 cup Greek yogurt: Adds tang and lightens up the dressing
• 2 tablespoons fresh lemon juice: Fresh squeezed makes all the difference
• 1 tablespoon olive oil: Helps the herbs bloom and emulsify
• 2 tablespoons chopped fresh parsley: The backbone of the herbal flavor
• 2 tablespoons chopped fresh chives: Adds a mild onion bite
• 2 tablespoons chopped fresh tarragon: This is the secret ingredient that makes it special
• 1 tablespoon chopped fresh basil: Sweet and fragrant
• 2 teaspoons Dijon mustard: Provides depth and a little kick
• 1 small garlic clove: Mince it fine so no one gets a big chunk
• 1 cup baby spinach: Use tender leaves for the best texture
• 1 cup thinly sliced cucumber: English cucumbers have fewer seeds
• 1/2 cup thinly sliced radishes: Adds beautiful color and crunch
• 1/2 cup halved cherry tomatoes: Look for ones that feel heavy for their size
• 1 ripe avocado: Sliced just before assembling so it doesnt brown
• 4 large whole wheat tortillas: Warm them slightly so they dont crack

Instructions

Make the Green Goddess dressing:

Whisk together the mayonnaise, Greek yogurt, lemon juice, olive oil, parsley, chives, tarragon, basil, Dijon mustard, garlic, salt, and pepper until you have a smooth, vibrant green sauce. Let it sit for 10 minutes so the flavors meld together.

Coat the chicken:

Combine the shredded chicken with half the dressing in a large bowl and toss until every piece is covered. Save the rest of the dressing for drizzling over the assembled wraps.

Layer your vegetables:

Lay out each tortilla and divide the spinach, cucumber, radishes, cherry tomatoes, and avocado slices evenly among them. Keep everything toward the center so you have room to fold.

Add the chicken:

Spoon a generous amount of the dressed chicken over the vegetables on each wrap. Dont overfill or they will burst when you try to roll them.

Roll them up:

Fold in the sides of each tortilla and roll tightly from bottom to top. Slice each wrap in half diagonally and serve with extra dressing on the side.

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These wraps became my office lunch staple after my coworker asked what smelled so good and then followed me back to my desk to beg for the recipe. Now we make them together every Sunday and swap variations.

Make Ahead Magic

The dressing actually gets better after a day in the fridge so I always double the batch. Keep the chicken and vegetables separate from the tortillas until you are ready to eat.

Customize Your Crunch

Sometimes I add thinly sliced red bell pepper for color or swap in arugula when I want something peppier. A handful of sunflower seeds or toasted pumpkin seeds adds incredible texture.

Perfect Pairings

These wraps shine alongside simple sides that dont compete with all those fresh herbs. Think potato salad with dill or a three bean salad with a light vinaigrette.

• Cold sparkling water with lime cuts through the richness
• A crisp white wine like Pinot Grigio complements the herbs
• Fresh fruit salad makes the perfect sweet finish

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There is something deeply satisfying about eating food this vibrant and alive with flavor. Hope these wraps brighten your lunch routine as much as they have mine.

Recipe Questions & Answers

→ What herbs are used in the dressing?

Fresh parsley, chives, tarragon, and basil combine to create the vibrant herb flavor in the dressing.

→ Can I prepare the dressing in advance?

Yes, the herb dressing can be made ahead and refrigerated to let the flavors meld, enhancing the taste.

→ What type of chicken works best?

Shredded or diced cooked chicken breast is ideal, but rotisserie chicken can be used for convenience.

→ Are there vegetarian alternatives for the chicken?

Substitute with canned chickpeas or grilled tofu to maintain protein while keeping the wrap vegetarian-friendly.

→ Which vegetables add crunch to the wrap?

Baby spinach, cucumber, radishes, and cherry tomatoes provide crisp texture and freshness.

→ What are some suggested accompaniments?

This wrap pairs well with sparkling water or a crisp Sauvignon Blanc for a light, refreshing meal.