Nothing says spring quite like a beautiful, fully-loaded wrap filled with tons of fresh herbs and veggies. Oh, and over 20g of protein from chicken mixed into a pickled jalapeño tahini yogurt sauce? Yes, please!
These easy, high-protein green goddess chicken salad wraps are what lunch-on-the-patio dreams are made of. Maybe it’s not quite patio weather where you are, but I can guarantee these flavorful wraps will transport you straight into those warm, breezy days of the new season.
They take just 15 minutes to make and there are so many great ways to make them your own with different fillings, sauces, and even ways to serve the chicken salad. Check them all out below, and enjoy an incredible lunch any day of the week!
Ingredients in these green goddess chicken salad wraps
These wraps are such an easy, fun way to pack in the veggies and protein during the week. I’ve included tons of ways to customize these wraps below, but here’s how I love to make them:
- For the sauce: you’ll need plain greek yogurt, tahini, pickled jalapeños and their brine, garlic, a big handful of fresh herbs, salt, and pepper.
- Chicken: got leftover cooked chicken? This is the BEST way to use it! Feel free to chop or shred it (using these methods) to add to the wraps.
- Tortillas: I recommend using burrito-sized tortillas so that you can fit everything into these wraps. I love the spinach version!
- Filling: I love adding sliced avocado, spinach or arugula, Persian cucumbers, roasted red pepper strips, red onion, and extra pickled jalapeños. SO GOOD.
Make these wraps your own
You really can’t go wrong when it comes to filling up these green goddess chicken wraps. Here are more ways to customize them:
- Use any herbs: I like to add a mix of parsley, cilantro, dill and chives, but you can use any combination you’d like! Basil would also be delicious in the sauce.
- Choose your tortilla: feel free to use gluten-free or whole wheat tortillas if you’d like. See below for even more ways to serve the salad!
- For the veggies: you can really get creative with the vegetables in here. Use romaine lettuce instead of spinach if you like more crunch, swap the roasted red peppers for raw red peppers or tomato slices, and go for pickled red onion if you like a sweet, briny flavor.
- Go dairy-free: simply use your favorite plain dairy-free greek yogurt in the sauce, or choose from one of my other sauces below!
Can I make the vegetarian?
Absolutely! I suggest subbing in 2 (15 ounce) cans of chickpeas that have been rinsed, drained and smashed. Chickpea salads are just as delicious!
Easy ways to cook chicken for these wraps
Don’t have any leftover chicken available? No problem! I have 4 super easy, fast ways to cook chicken that you can immediately chop or shred to make the green goddess chicken salad.
Try homemade pickled jalapeños
Jars of pickled jalapeños are pretty easy to find in store these days, but you can also make them right at home! Get my recipe for pickled jalapeños and get ready to add them to literally everything.
You have the option to use mild OR spicy pickled jalapeños in both the sauce and/or in the wraps themselves.
More delicious sauce options
The pickled jalapeño tahini yogurt sauce is truly a delicious flavor explosion, but I have tons of other green sauces that would be delicious in the green goddess chicken salad:
Not into wraps?
There are SO many great ways to eat the green goddess chicken salad:
- Pile the salad onto lightly toasted sourdough bread (or gluten-free bread) and finish with your fav toppings
- Serve everything in lettuce cups for a low-carb options
- Scoop it up with your favorite crackers or chips
More filling lunches you’ll love
Get all of my lunch recipes here!
I hope you love these protein-packed green goddess chicken salad wraps! If you make them be sure to leave a comment and a rating so I know how you like them. Enjoy, xo!
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125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Protein-Packed Green Goddess Chicken Salad Wraps
These high-protein green goddess chicken salad wraps are packed with veggies and a flavorful, creamy, pickled jalapeño tahini yogurt sauce. Customize them with your favorite mix-ins for the perfect, quick & easy weekday lunch!
Ingredients
- For the pickled jalapeño herby tahini yogurt sauce:
- ½ heaping cup plain greek yogurt (I like 2%)
- 2 tablespoons tahini
- ⅓ cup pickled jalapeños (I like the spicy, but mild is great, too!)
- 1 tablespoon pickled jalapeño brine
- 1 garlic clove, roughly chopped
- 1 heaping cup tender herbs such as any of the following: parsley, dill, cilantro, basil, chives
- ½ teaspoon kosher salt
- Freshly ground black pepper
- For the chicken:
- Roughly 1 pound of cooked leftover chicken, chopped or shredded*
- Freshly ground salt and pepper, to taste
- For assembly:
- 4 large burrito-size spinach tortillas (or whole wheat is great, or lightly toasted sourdough bread!)
- 3 cups spinach and/or arugula (or use romaine if you like some more crunch!)
- 1 large avocado, sliced
- 1 to 2 persian cucumbers, cut into matchsticks
- 1 cup roasted red peppers strips, drained (or sub tomato slices)
- Thinly sliced red onion
- Pickled jalapeño slices
Instructions
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In a high powered blender or food processor, add the yogurt, tahini, pickled jalapenos, the brine, garlic, herbs (my fav are a mix of parsley, cilantro, dill and chives), salt and pepper. Blend on high until smooth and well combined. Taste and adjust as necessary.
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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.
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Now it’s time to make your wraps: Add 1 heaping cup spinach/arugula (or romaine) mix to 1 wrap, then top with 1/4th of the chicken salad mixture (about ⅔ cup). Next add avocado slices, cucumber sticks, red bell pepper, red onion, and some jalapeno slices.
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Carefully tuck in the sides of each wrap as your roll until ingredients are secured inside. You can secure everything together with a toothpick before cutting it in half, if necessary. Makes 4 wraps.
Recipe Notes
To make gluten free: Serve in lettuce cups or on your favorite gluten free bread.
Nutrition
Serving: 1full wrapCalories: 474calCarbohydrates: 45.2gProtein: 27.1gFat: 27.1gSaturated Fat: 6.6gFiber: 7.2gSugar: 7.9g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
