Green Goddess Chicken Wraps

Last summer my neighbor brought over an overflowing basket of herbs from her garden and challenged me to use them all before they wilted. I ended up blending everything into this ridiculous bright green dressing and now my family actually requests it weekly. The way the fresh tarragon hits the Greek yogurt is something magical.

I made these for my book club last month and three people immediately asked for the recipe before even finishing their first wrap. Watching everyone customize their own fillings and getting herb dressing on their chins was exactly the vibe I wanted.

Ingredients

• 2 cups cooked chicken breast, shredded or diced: Rotisserie chicken works perfectly here and saves so much time
• 1/2 cup Greek yogurt: Use full fat for the creamiest texture that still feels light
• 2 tablespoons mayonnaise: Just enough to add that rich backbone without making it heavy
• 2 tablespoons fresh chives, chopped: Their mild onion flavor is perfect here
• 2 tablespoons fresh parsley, chopped: Flat leaf gives you more fresh flavor than curly
• 1 tablespoon fresh tarragon, chopped: This is the secret ingredient that makes it taste special
• 1 tablespoon fresh basil, chopped: Adds that sweet aromatic note
• 1 small garlic clove, minced: Use fresh garlic rather than powdered for real depth
• 1 tablespoon lemon juice: Fresh squeezed makes a huge difference
• 1 teaspoon Dijon mustard: This helps all the flavors come together
• 1 teaspoon anchovy paste: Omit for vegetarian but it adds incredible umami if you eat fish
• 1/2 cup celery, finely diced: Essential crunch that holds up in the dressing
• 1/2 cup cucumber, diced: Adds cool freshness and more texture
• 1/4 cup scallions, thinly sliced: Use both the white and green parts
• 1/4 cup radishes, thinly sliced: Their slight pepperiness cuts through the creamy dressing
• 1 ripe avocado, diced: Wait until the last minute to add so it does not get mushy
• 1 large head butter lettuce or romaine: Butter lettuce cups feel more elegant but romaine holds more filling
• Microgreens or extra fresh herbs: Totally optional but makes it look beautiful

Instructions

Whisk up your green goddess base:

Combine the Greek yogurt, mayonnaise, chives, parsley, tarragon, basil, garlic, lemon juice, Dijon mustard, anchovy paste if using, salt and pepper until you have this vibrant smooth green dressing that smells like an herb garden

Bring everything together:

Add the cooked chicken, celery, cucumber, scallions, radishes and avocado to the bowl and gently fold until every piece is coated in that gorgeous green dressing

Taste and trust your palate:

Scoop up a tiny bite and adjust the salt or pepper or even add a squeeze more lemon if it needs more brightness

Set up your lettuce cups:

Arrange those crisp lettuce leaves on your serving platter like little boats ready to be filled

Fill them up:

Spoon the chicken salad mixture into each lettuce leaf, heaping it nicely so each bite gets plenty of filling

Finish with flair:

Scatter microgreens or extra herbs on top and serve right away or let everyone chill for 30 minutes if you prefer the flavors melded together

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My daughter who claims to hate salad ate three of these wraps and asked when we could have them again. That might be the biggest parenting victory I have had all year.

Make It Your Own

Sometimes I swap in chopped pecans or walnuts for extra crunch and it feels completely different but equally delicious. The nuts add this rich toasty element that makes the wraps feel more substantial.

Serving Suggestions

These are perfect for summer lunches but I have also served them as a light dinner with some roasted sweet potato wedges on the side. A crisp white wine or sparkling water with plenty of lemon keeps everything feeling fresh and bright.

Storage And Meal Prep

The chicken salad keeps beautifully in the fridge for two days though the avocado will start to brown slightly. I actually think the flavors get better after sitting overnight. Keep your lettuce leaves wrapped in damp paper towels so they stay crisp and ready to go.

• Store the filling separately from the lettuce cups
• Bring the salad to room temperature for 15 minutes before serving
• Wait to add the avocado until you are ready to eat if making ahead

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There is something deeply satisfying about eating with your hands and these wraps make every meal feel a little more fun and casual.

Your Recipe Questions

→ What ingredients are used in the dressing?

The dressing combines Greek yogurt, mayonnaise, fresh chives, parsley, tarragon, basil, garlic, lemon juice, Dijon mustard, anchovy paste (optional), salt, and pepper for a creamy, herbaceous flavor.

→ Can I substitute the chicken for a vegetarian option?

Yes, chickpeas work well instead of chicken, and you should omit the anchovy paste for a vegetarian-friendly version.

→ How should I serve the chicken mixture?

Spoon the combined chicken and dressing into washed butter lettuce or romaine leaves to create light and crisp wraps.

→ What sides or drinks pair well with this dish?

This dish pairs nicely with a crisp Sauvignon Blanc or sparkling water with a slice of lemon for a refreshing complement.

→ How long can leftovers be stored?

Store leftovers in the refrigerator and consume within two days for best freshness.

→ Can I add nuts for extra texture?

Adding chopped pecans or almonds provides a pleasant crunch and enhances the flavor profile.