Green Goddess Chicken Salad Wraps

Serves 4 · 20 min prep · 5 min cook

Ingredients

• 3 cups cooked shredded chicken breast
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1/2 cup packed fresh basil leaves
• 1/4 cup packed fresh parsley
• 3 tablespoons chopped fresh chives
• 1 garlic clove
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 celery stalks, finely diced
• 1 cup English cucumber, diced
• 4 large flour tortillas or wraps
• 8 butter lettuce leaves
• 1 avocado, sliced

Instructions

1. 1Add the Greek yogurt, mayonnaise, basil, parsley, chives, garlic, lemon juice, olive oil, salt, and pepper to a food processor or blender. Blend on high for 30–45 seconds until the herbs are finely minced and the dressing is smooth, bright green, and creamy; scrape down the sides once if needed.
2. 2Taste the green goddess dressing and adjust with an extra pinch of salt or squeeze of lemon if it needs more brightness; it should taste herby, tangy, and rich.
3. 3Place the shredded chicken in a large mixing bowl and pour three-quarters of the dressing over it. Add the diced celery and cucumber, then fold everything together with a spatula until the chicken is evenly coated and the vegetables are distributed.
4. 4Cover and refrigerate the chicken salad for at least 15 minutes (or up to 2 days) so the flavors meld and the mixture firms up slightly for easier wrapping.
5. 5Warm the tortillas one at a time in a dry 12-inch skillet over medium heat for 20–30 seconds per side until pliable and lightly toasted in spots; stack them under a clean towel to keep warm.
6. 6Lay one warm tortilla flat and place butter lettuce leaves down the center, leaving a 2-inch border at the bottom. Spoon one-quarter of the chicken salad (about 3/4 cup) over the lettuce in a horizontal line.
7. 7Arrange a few avocado slices on top of the chicken salad. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly away from you to form a secure burrito-style wrap.
8. 8Repeat with the remaining tortillas and filling. Slice each wrap in half on a slight diagonal if desired, secure with parchment or toothpicks for packing, and serve immediately or chill up to 4 hours for a work-friendly lunch.