Ingredients
4 boneless chicken breasts
4 whole wheat tortillas
1 cup Greek yogurt
1/4 cup chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 teaspoon minced garlic
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 medium cucumber, thinly sliced
4 cups baby spinach or arugula
1/2 red onion, sliced (optional)
Instructions
Preheat skillet over medium-high heat
Season chicken breasts with salt and pepper
Sauté chicken in olive oil until golden and cooked through (4-5 minutes per side)
Let chicken rest then slice into strips
In a blender, combine Greek yogurt, dill, parsley, chives, garlic, lemon juice, and 2 tablespoons water until smooth
Arrange cooked chicken, spinach, cucumber slices, and red onion on each tortilla
Spread 1/4 cup green goddess dressing evenly over each wrap
Tightly roll tortillas into wraps
Notes
For a thicker dressing, reduce water to 1 tablespoon
Substitute gluten-free tortillas for dietary needs
Add avocados or tomatoes for extra freshness
Store leftover wraps in an airtight container for up to 2 days
Separate dressing from assembled wraps for longer storage
- Prep Time: 15
- Cook Time: 10
- Category: Lean Chicken
- Method: Sautéing
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 2g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 60mg