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Green Goddess Chicken Wraps

Photo: Annabelle Breakey; Styling: Randy Mon
Prep time 40 mins
Yield Serves 4

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 Information

  • calories 606
  • caloriesfromfat 55 %
  • protein 34 g
  • fat 37 g
  • satfat 11 g
  • carbohydrate 32 g
  • fiber 4.6 g
  • sodium 714 mg
  • cholesterol 108 mg

How to Make It

  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.

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

  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.

  4. Note: Nutritional analysis is per wrap.