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Protein-packed green goddess chicken salad wraps with fresh ingredients

Protein-Packed Green Goddess Chicken Salad Wraps

These wraps are filled with protein-rich chicken and a vibrant green goddess sauce, making for a delicious and healthy meal option.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Green Goddess Sauce
  • 0.5 cup plain Greek yogurt (2%)
  • 2 tablespoons tahini
  • 0.33 cup pickled jalapeños (spicy or mild)
  • 1 tablespoon pickled jalapeño brine
  • 1 clove garlic (roughly chopped)
  • 1 heaping cup tender herbs (parsley, dill, cilantro, basil, chives)
  • 0.5 teaspoon kosher salt
  • to taste black pepper
For the Chicken Salad Wrap
  • 1 pound cooked leftover chicken (chopped or shredded)
  • to taste salt and pepper
  • 4 large burrito-size spinach tortillas (or whole wheat or toasted sourdough bread)
  • 3 cups spinach and/or arugula (or romaine for crunch)
  • 1 large avocado (sliced)
  • 1-2 Persian cucumbers (cut into matchsticks)
  • 1 cup roasted red pepper strips (drained or sub tomato slices)
  • to taste thinly sliced red onion
  • to taste pickled jalapeño slices

Method
 

Preparation
  1. Blend the yogurt, tahini, pickled jalapeños, jalapeño brine, garlic, herbs, kosher salt, and pepper until smooth.
  2. Mix the sauce with the chopped chicken until it is well-coated. Season with additional salt and pepper to taste.
Assembly
  1. To assemble the wraps, add a layer of greens to each tortilla.
  2. Top with the chicken salad mixture, avocado slices, cucumber matchsticks, roasted red pepper strips, onions, and jalapeños.
  3. Roll up the wraps, tucking in the sides as you go. Secure with a toothpick if necessary, and cut in half to serve.

Notes

Feel free to add any additional vegetables you enjoy, such as bell peppers or carrots. For a change in flavor, try using different herbs based on what's in season or what you have on hand. If you want a bit more spice, increase the amount of pickled jalapeños or add a dash of hot sauce to the chicken salad. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Consider storing the chicken salad and tortillas separately to prevent soggy wraps.