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Protein-Packed Green Goddess Chicken Salad Wraps Recipe

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Protein-Packed Green Goddess Chicken Salad Wraps are a fresh, flavorful, and nutrient-dense meal perfect for a quick lunch or light dinner. Featuring a creamy, herby tahini yogurt sauce with pickled jalapeños and loads of tender herbs, this recipe combines shredded chicken with vibrant veggies wrapped in a soft spinach tortilla, delivering a satisfying balance of protein, healthy fats, and greens.

Ingredients

Pickled Jalapeño Herby Tahini Yogurt Sauce

  • ½ heaping cup plain Greek yogurt (2%)
  • 2 tablespoons tahini
  • ⅓ cup pickled jalapeños (spicy preferred, mild also works)
  • 1 tablespoon pickled jalapeño brine
  • 1 garlic clove, roughly chopped
  • 1 heaping cup tender herbs (parsley, dill, cilantro, basil, chives)
  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste

Chicken

  • Roughly 1 pound cooked leftover chicken, chopped or shredded
  • Freshly ground salt and pepper, to taste

Assembly

  • 4 large burrito-size spinach tortillas (or whole wheat, or lightly toasted sourdough bread)
  • 3 cups spinach and/or arugula (or romaine for extra crunch)
  • 1 large avocado, sliced
  • 1 to 2 Persian cucumbers, cut into matchsticks
  • 1 cup roasted red pepper strips, drained (or substitute tomato slices)
  • Thinly sliced red onion
  • Pickled jalapeño slices, to taste

Instructions

  1. Make the sauce: In a high-powered blender or food processor, combine the Greek yogurt, tahini, pickled jalapeños, pickled jalapeño brine, garlic, and the mixture of tender herbs (parsley, cilantro, dill, chives). Add kosher salt and freshly ground black pepper. Blend on high speed until the sauce is smooth and well combined. Taste and adjust seasoning if needed.
  2. Prepare the chicken salad: In a large bowl, add the chopped or shredded cooked chicken. Pour the prepared tahini yogurt sauce over the chicken and mix thoroughly until the chicken is evenly coated. Season with additional salt and pepper to taste.
  3. Assemble the wraps: Lay out a tortilla on a flat surface. Place about 1 heaping cup of spinach or arugula mix onto the middle of the tortilla. Top with approximately ⅔ cup (one-quarter) of the chicken salad mixture. Layer with avocado slices, cucumber matchsticks, roasted red pepper strips, thinly sliced red onion, and a few pickled jalapeño slices.
  4. Wrap it up: Carefully tuck in the sides of the tortilla and roll tightly to secure the filling inside. Optionally, secure the wrap with a toothpick. Cut each wrap in half for easier eating. Repeat for the remaining tortillas and fillings. Makes 4 wraps.

Notes

  • Use leftover cooked chicken or rotisserie chicken for quick preparation.
  • The pickled jalapeños can be adjusted to mild or spicy based on preference.
  • Fresh herbs are key to the bright flavor of the sauce – feel free to experiment with combinations.
  • Substitute spinach tortillas for whole wheat or even lightly toasted sourdough slices if preferred.
  • To keep wraps from falling apart, slightly chill after rolling or use toothpicks for extra security.
  • Store leftovers wrapped tightly in the refrigerator for up to 2 days.

Find it online: https://justsosavory.com/protein-packed-green-goddess-chicken-salad-wraps-recipe/