Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Green Goddess Chicken Wraps

Sunset MARCH 2010

  • Yield: Serves 4
  • Prep time: 40 Minutes


  • 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


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.

Note: Nutritional analysis is per wrap.

Nutritional Information

Amount per serving
  • Calories: 606
  • Calories from fat: 55%
  • Protein: 34g
  • Fat: 37g
  • Saturated fat: 11g
  • Carbohydrate: 32g
  • Fiber: 4.6g
  • Sodium: 714mg
  • Cholesterol: 108mg

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Green Goddess Chicken Wraps Recipe