Green Goddess Chicken Wraps

Add the Greek yogurt, avocado, spinach, parsley, chives, lemon juice, garlic, water, salt, and black pepper to a blender or food processor. Blend until the dressing becomes completely smooth, creamy, and vibrant green. The consistency should be thick enough to coat a spoon while still being easy to drizzle. If needed, add an extra tablespoon of water at a time until you reach your preferred consistency.

Transfer the cooked shredded or diced chicken to a large mixing bowl. Pour in half of the Green Goddess dressing and toss until every piece of chicken is evenly coated. This allows the chicken to absorb the fresh herb flavors while staying moist and creamy. Warm the tortillas in the microwave for 10–15 seconds or briefly heat them in a dry skillet. Soft tortillas are much easier to roll without tearing.

Lay each tortilla flat on a clean work surface. Spread a layer of shredded romaine lettuce slightly below the center of each tortilla. Top evenly with the Green Goddess chicken, diced cucumber, shredded carrots, cherry tomatoes, and thinly sliced red onion. Drizzle a little extra Green Goddess dressing over the vegetables to add even more creamy flavor to every bite.

Fold both sides of each tortilla inward, then roll tightly from the bottom to create a secure wrap. For a warm, lightly crispy exterior, place each wrap seam-side down in a dry skillet over medium heat. Toast for 1–2 minutes per side until lightly golden and crisp. Slice each wrap in half and serve immediately with the remaining Green Goddess dressing on the side for dipping.