Green Goddess Chicken Salad Wrap Recipe

Ingredients

• 1 lb uncooked skinless chicken breasts or 2 cups pre-cooked diced or shredded chicken
• Kosher salt and pepper, to taste
• 1 cup cucumber and/or celery, diced
• 1/2 large avocado (80 grams), diced
• 2 Tablespoons fresh parsley or basil, chopped
• 5 to 7 gluten-free tortillas or wraps
• Optional Toppings: sprouts, spinach, crumbled feta

Green Goddess Dressing 

• 1/2 ripe medium avocado (50 grams)
• 1/2 cup chopped green onion (green portion)
• 1/3 cup torn flat leaf parsley (some stem is fine)
• 3 Tablespoons torn leafy herbs (such as basil, dill, mint, and/or cilantro)
• 2 Tablespoons chopped chives
• 1/3 cup canned coconut milk or light coconut milk (see notes)
• 1 teaspoon minced garlic or 2 garlic cloves
• 2 teaspoons lemon juice
• 2 teaspoons tamari (gluten-free soy sauce)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Optional – 1 to 3 tablespoons extra virgin olive oil, as needed (see notes)

Instructions

1. Preheat the oven (air fryer instructions in notes) to 375 F. Spray a small rimmed baking sheet or casserole dish with non-stick cooking spray. Generously season chicken breasts with salt and pepper. Place seasoned chicken breasts on the prepared pan and place in the oven to bake for 25 to 28 minutes (depending on thickness). While the chicken is cooking, prepare the dressing.
2. For the dressing, Place the avocado, green onion, parsley, chopped herbs, coconut milk, garlic, lemon juice, and tamari in the bowl of a food processor or blender. Process until smooth and combined. Add salt and pepper and blend again. Season to taste.
3. For thinner dressing drizzle in the olive oil,1 tablespoon at a time, blend until desired consistency is formed. Add more if needed. Set aside.
4. Remove the chicken from the oven, using an instant-read thermometer make sure the chicken has reached an internal temperature of 165° F. Let the chicken rest for at least 10 minutes before dicing or shredding. Place the chicken in a large mixing bowl.
5. Add 1/3 cup to 1/2 cup dressing to the chicken and toss to combine. (See notes for meal prep options if not serving immediately.) Gently stir in the cucumber/celery, avocado and parsley in the bowl with the dressed chicken until combined. Taste and season as desired.
6. Place gluten free tortillas/wraps on a plate and spread ⅓ cup of the chicken salad on each wrap/tortilla. Garnish with optional toppings and wrap tightly, like a burrito. Serve with a side of extra dressing, if desired!
7. Refrigerate the chicken salad in an airtight container for up to 3 days.