My Weekly Meal-Prep: Green Goddess Chicken Salad Wraps
- Prep
- 15 min
- Total
- 15 min
- Serves
- 4
- Calories
- 474 kcal
- Carbs
- 45.20 g
Ingredients
- ½ cupPlain Greek Yogurt
- 2 tablespoonsTahini
- ⅓ cupPickled Jalapeños
- 1Garlic Clove
- 1 heaping cupTender Herbs
- 1 poundCooked Chicken
- 4 largeSpinach Tortillas
- 3 cupsSpinach or Arugula
- 1 largeAvocado
- 1 to 2Persian Cucumbers
- 1 cupRoasted Red Peppers
- to tasteRed Onion
- to tastePickled Jalapeño Slices
Instructions
- 1
In a high powered blender or food processor, add the yogurt, tahini, pickled jalapeños, the brine, garlic, herbs, salt and pepper. Blend on high until smooth and well combined. Taste and adjust as necessary.
- 2
In a large bowl, add the chopped or shredded chicken and all of the sauce. Mix with a spoon until well combined and the chicken is well coated. Season with salt and pepper, to taste.
- 3
For assembly: Add 1 heaping cup spinach/arugula mix to 1 wrap, then top with 1/4th of the chicken salad mixture. Next add avocado slices, cucumber sticks, roasted red peppers, red onion, and some jalapeño slices.
- 4
Carefully tuck in the sides of each wrap as you roll until ingredients are secured inside. You can secure everything together with a toothpick before cutting it in half, if necessary.