Green Goddess Chicken Wraps

The afternoon sun hit my kitchen counter just right as I mixed up that vibrant green dressing, and I remember thinking how something this beautiful shouldn't taste so incredibly good. My roommate wandered in, eyebrow raised at the neon bowl of herbs and yogurt, but one spoonful later she was hovering over my shoulder asking when we could eat.

I started making these wraps regularly after a particularly chaotic Tuesday when I needed something that felt fancy but required zero actual cooking. Now theyre my go-to when friends drop by unexpectedly and I need to feed people something that looks impressive.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, saving you time and adding that seasoned depth
• 1/2 cup mayonnaise: Use real mayo for the creamiest base, not the light stuff
• 1/4 cup Greek yogurt: This tangy addition cuts through the richness and adds protein
• 2 tablespoons fresh lemon juice: Fresh lemons make a difference, bottled juice can taste flat
• 1 tablespoon olive oil: Extra virgin gives the dressing body and a fruity finish
• 2 tablespoons each fresh parsley, chives, and tarragon: Fresh herbs are nonnegotiable, dried ones wont give you that bright green punch
• 1 tablespoon fresh basil: Tear the leaves by hand for the most aromatic release
• 2 teaspoons Dijon mustard: Adds just enough bite to wake up all those herbs
• 1 small garlic clove: Mince it finely so nobody gets an overwhelming raw bite
• Salt and black pepper: Taste as you go, the chicken might already be seasoned
• 1 cup baby spinach: Baby spinach is tender and mild, regular leaves can be tough in wraps
• 1 cup thinly sliced cucumber: English cucumbers work best, fewer seeds and thinner skin
• 1/2 cup thinly sliced radishes: They add this gorgeous pink color and a peppery crunch
• 1/2 cup halved cherry tomatoes: Grape tomatoes hold their shape better than regular ones when sliced
• 1 ripe avocado: Sliced just before assembling so it doesnt brown
• 4 large whole wheat tortillas: Warm them slightly first, they fold without cracking

Instructions

Make the Green Goddess dressing:

Whisk together mayonnaise, Greek yogurt, lemon juice, olive oil, parsley, chives, tarragon, basil, Dijon mustard, garlic, salt, and pepper until you have this silky, bright green mixture that smells like an herb garden.

Coat the chicken:

Toss the shredded chicken with half the dressing in a large bowl until every piece is covered in that gorgeous green goodness.

Prep your wrap station:

Lay out all four tortillas and divide the spinach, cucumber, radishes, cherry tomatoes, and avocado slices evenly among them.

Assemble the wraps:

Pile that dressed chicken onto each tortilla, drizzle with extra dressing if youre feeling indulgent, then fold in the sides and roll tightly.

Serve it up:

Slice each wrap in half on a diagonal and watch those beautiful layers spill out onto the plate.

Save

These wraps became a summer staple after I served them at a picnic and three people asked for the recipe before we even finished eating. Something about all those fresh herbs and crisp vegetables makes people feel like theyre eating something special.

Make Ahead Magic

The dressing actually tastes better after a few hours in the fridge, so I often make it the night before. The chicken can be mixed with the dressing up to a day ahead, but assemble the wraps right before serving or they will get soggy.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the creamy dressing beautifully. I also love serving these with a simple fruit salad on the side, something sweet and tart to balance all the savory herbs.

Switch It Up

Sometimes I swap in canned chickpeas for the chicken, mashed slightly with a fork to hold everything together. You can also add crumbled feta or goat cheese if you want that tangy creaminess factor turned way up.

• Use spinach tortillas for an extra green punch
• Add shredded carrots for more crunch and color
• Try chopped walnuts or pecans for texture variety

Save

Theres something deeply satisfying about biting into a wrap that holds together perfectly, all those fresh flavors hitting at once. These have saved me on countless busy weekdays and impressed enough friends to earn permanent rotation in my kitchen.

Recipe FAQs

→ What herbs are used in the Green Goddess dressing?

The dressing combines fresh parsley, chives, tarragon, and basil for a bright, herbal flavor.

→ Can I use pre-cooked chicken for the wraps?

Yes, shredded rotisserie or leftover cooked chicken works well for quick preparation.

→ Which vegetables add crunch to these wraps?

Crisp cucumber, radishes, and cherry tomatoes provide fresh texture against the creamy dressing.

→ How can I make a vegetarian version?

Replace the chicken with chickpeas or grilled tofu to maintain protein and enjoy similar textures.

→ What type of wrap is recommended?

Whole wheat tortillas are suggested for a soft, wholesome base that complements the fresh fillings.