Green Goddess Chicken Wraps (Print Version)
Herby chicken and crisp lettuce with creamy Green Goddess dressing for a fresh, flavorful meal.
# What You'll Need:
→ Chicken
01 - 2 boneless skinless chicken breasts (approximately 14 ounces)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Green Goddess Dressing
05 - 1/2 cup mayonnaise
06 - 1/4 cup Greek yogurt
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon olive oil
09 - 1/4 cup fresh parsley leaves
10 - 2 tablespoons fresh chives
11 - 2 tablespoons fresh tarragon
12 - 2 tablespoons fresh basil leaves
13 - 1 small garlic clove
14 - 2 anchovy fillets optional
15 - Salt and black pepper to taste
→ Salad Components
16 - 1/2 cup celery finely diced
17 - 1/2 cup cucumber finely diced
18 - 1/2 avocado diced
19 - 2 green onions thinly sliced
→ Assembly
20 - 12 large butter lettuce leaves washed and dried
21 - Fresh chives or herbs for garnish
# Directions:
01 - Preheat oven to 400°F. Coat chicken breasts with olive oil, salt, and pepper. Arrange on baking sheet and roast 18-20 minutes until internal temperature reaches 165°F. Set aside to cool completely, then cut into 1/2-inch cubes.
02 - Combine mayonnaise, Greek yogurt, lemon juice, olive oil, parsley, chives, tarragon, basil, garlic, and anchovies in blender. Process on high speed until completely smooth and emulsified. Taste and adjust seasoning with salt and pepper as needed.
03 - Place diced chicken, celery, cucumber, avocado, and green onions in large mixing bowl. Add prepared Green Goddess dressing. Using rubber spatula, fold mixture gently until all ingredients are evenly coated.
04 - Spoon approximately 1/3 cup chicken salad mixture into center of each butter lettuce leaf. Garnish with additional fresh chives or herbs if desired. Arrange on serving platter.
05 - Serve immediately while lettuce remains crisp. For advance preparation, store chicken salad and lettuce leaves separately and assemble just before serving to prevent sogginess.
# Expert Tips:
01 -
- You get all that restaurant flavor without any heavy carbs weighing you down
- The dressing comes together in minutes but keeps for days in the fridge
02 -
- Warm chicken makes the dressing separate and turn sad. Let it cool completely before mixing
- The dressing tastes better after it sits for an hour, so make it ahead if you can
03 -
- Dry your lettuce leaves thoroughly with paper towels after washing. Water on the leaves makes the filling slide right off.
- If the dressing seems too thick, add water one teaspoon at a time until it reaches the consistency you like.