Green Goddess Chicken Wraps
Photo: Annabelle Breakey; Styling: Randy Mon
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
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