Green Goddess Chicken Wraps

Green Goddess Chicken Wraps
Photo: Annabelle Breakey; Styling: Randy Mon
Yields Serves 4 Prep Time 40 mins
AuthorStephanie Dean,

Ingredients

 1 garlic clove
 1 tablespoon fresh lemon juice
 2 tablespoons roughly chopped flat-leaf parsley
 2 tablespoons roughly chopped chives
 2 tablespoons roughly chopped tarragon
 2 teaspoons capers
 1 anchovy fillet
 1 tablespoon white wine vinegar
 1/2 cup mayonnaise
 1/2 cup sour cream
 1/4 teaspoon kosher salt
 2 cups shredded skinned rotisserie chicken
 4 whole-wheat burrito-size tortillas (11 1/2 to 12 in. wide)
 1 yellow bell pepper, cut into strips
 4 ounces thinly sliced mushrooms
 4 thin slices muenster cheese, cut in half
 4 ounces baby spinach
Nutrition Facts

Servings 0

Amount Per Serving
Calories 606Calories from Fat 55
% Daily Value *
Total Fat 37g57%
Saturated Fat 11g56%
Cholesterol 108mg36%
Sodium 714mg30%
Total Carbohydrate 32g11%
Dietary Fiber 4.6g19%
Protein 34g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Make dressing: In a food processor, whirl garlic until finely chopped. Add lemon juice, herbs, capers, anchovy, vinegar, mayonnaise, sour cream, and salt and whirl until well blended.

Step 2
2

Make wraps: In a medium bowl, toss chicken with about 3/4 cup dressing until evenly coated.

Step 3
3

Lay tortillas flat on a work surface. Arrange equal portions of chicken down the center of each. Evenly top chicken with bell pepper, mushrooms, cheese, and spinach, then drizzle 1 tbsp. more dressing over each wrap's filling (save the remaining dressing for another use). Fold tortillas over short sides of filling, then roll up, starting from long side of filling.

Step 4
4

Note: Nutritional analysis is per wrap.

Ingredients

 1 garlic clove
 1 tablespoon fresh lemon juice
 2 tablespoons roughly chopped flat-leaf parsley
 2 tablespoons roughly chopped chives
 2 tablespoons roughly chopped tarragon
 2 teaspoons capers
 1 anchovy fillet
 1 tablespoon white wine vinegar
 1/2 cup mayonnaise
 1/2 cup sour cream
 1/4 teaspoon kosher salt
 2 cups shredded skinned rotisserie chicken
 4 whole-wheat burrito-size tortillas (11 1/2 to 12 in. wide)
 1 yellow bell pepper, cut into strips
 4 ounces thinly sliced mushrooms
 4 thin slices muenster cheese, cut in half
 4 ounces baby spinach

Directions

Step 1
1

Make dressing: In a food processor, whirl garlic until finely chopped. Add lemon juice, herbs, capers, anchovy, vinegar, mayonnaise, sour cream, and salt and whirl until well blended.

Step 2
2

Make wraps: In a medium bowl, toss chicken with about 3/4 cup dressing until evenly coated.

Step 3
3

Lay tortillas flat on a work surface. Arrange equal portions of chicken down the center of each. Evenly top chicken with bell pepper, mushrooms, cheese, and spinach, then drizzle 1 tbsp. more dressing over each wrap's filling (save the remaining dressing for another use). Fold tortillas over short sides of filling, then roll up, starting from long side of filling.

Step 4
4

Note: Nutritional analysis is per wrap.

Green Goddess Chicken Wraps
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