Green Goddess Chicken Wraps

Last summer my neighbor brought over an abundance of fresh herbs from her garden and I stood there staring at them until this idea hit me. The sheer volume of basil, tarragon, and parsley demanded something more than just garnish. That afternoon I threw together this bright, herby chicken salad and my husband ate three lettuce wraps straight from the platter without saying a word. Now it's our go to when we want something that feels light but still satisfying.

I made these for my book club last spring and watched three friends who claimed they hated tarragon go back for seconds. Something about the creamy dressing tempering the anise flavor makes even herb skeptics converts. One friend actually asked for the recipe before she even finished her first wrap, which I consider the ultimate compliment.

Ingredients

• 2 cups cooked chicken breast, shredded or diced: Rotisserie chicken works beautifully here, but poaching your own gives you more control over texture
• 1/2 cup Greek yogurt: Use the full fat version for the creamiest results, though regular mayo creates a more traditional rich dressing
• 2 tablespoons mayonnaise: This small amount bridges the gap between healthy and indulgent
• 2 tablespoons fresh chives, chopped: Their mild onion flavor complements without overpowering delicate herbs
• 2 tablespoons fresh parsley, chopped: Flat leaf parsley brings a fresh, peppery brightness that cuts through the creaminess
• 1 tablespoon fresh tarragon, chopped: If youve never cooked with tarragon, this is the recipe that will make you a convert
• 1 tablespoon fresh basil, chopped: Tear rather than chop to prevent bruising and keep the flavor vibrant
• 1 small garlic clove, minced: One small clove is plenty since it will mellow as the salad sits
• 1 tablespoon lemon juice: Fresh squeezed makes a noticeable difference over bottled
• 1 teaspoon Dijon mustard: This emulsifies the dressing and adds just the right amount of sharpness
• 1 teaspoon anchovy paste: Trust me on this one, it dissolves completely and adds that umami depth
• 1/2 cup celery, finely diced: The crunch is essential and celery has a natural affinity with chicken salad
• 1/2 cup cucumber, diced: English cucumbers work best since they have fewer seeds and thinner skin
• 1/4 cup scallions, thinly sliced: Use both the white and green parts for maximum flavor and color
• 1/4 cup radishes, thinly sliced: These add a beautiful pink color and a peppery bite
• 1 ripe avocado, diced: Fold this in gently right before serving so it doesnt become mushy
• 1 large head butter lettuce or romaine: Butter lettuce cups hold the filling beautifully and feel luxurious

Instructions

Make the Green Goddess dressing:

Whisk together the Greek yogurt, mayonnaise, all those beautiful chopped herbs, minced garlic, lemon juice, Dijon, anchovy paste, and plenty of salt and pepper until everything is emulsified and vibrant green.

Combine the salad:

Add the cooked chicken to the dressing along with the celery, cucumber, scallions, radishes, and avocado, then fold everything together gently until each piece is coated.

Season to perfection:

Taste the mixture and adjust with more salt, pepper, or even a squeeze of lemon if it needs more brightness.

Prepare your lettuce cups:

Arrange the lettuce leaves on your serving platter, looking for the most cup like leaves that will hold the filling without tearing.

Fill and serve:

Spoon the chicken salad into each lettuce leaf, piling it generously but not so much that it spills over the edges.

Optional chill time:

If you have time, let the salad rest in the refrigerator for 30 minutes before filling the lettuce cups.

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These wraps have become my secret weapon for summer entertaining because they look impressive but come together in minutes. Last week I served them alongside grilled corn and everyone kept asking where I bought the catering from, which is the best kind of kitchen compliment.

Make Ahead Strategy

The chicken salad actually tastes better after the flavors have had time to marry in the refrigerator. I always make the base a day ahead and keep the avocado and lettuce separate until serving time.

Serving Suggestions

Serve these alongside grilled vegetables or a simple potato salad for a complete light dinner. They are also perfect packed for picnics since the lettuce cups keep everything contained and fresh.

Creative Variations

Sometimes I swap the chicken for cooked chickpeas to make it vegetarian, and the creamy herb dressing coats them beautifully. My mother in law likes adding toasted walnuts for extra crunch, and I have even served this inside hollowed out cherry tomatoes as appetizers.

• Try adding diced apple or grapes in the fall for a sweet contrast
• Feta cheese crumbles work surprisingly well with the herby dressing
• For extra protein, fold in chopped hard boiled eggs

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There is something deeply satisfying about eating with your hands, and these wraps turn dinner into a slightly messy, completely delightful experience. I hope they bring as much fresh, herby joy to your table as they have to mine.

Recipe FAQs

→ What herbs are used in the Green Goddess dressing?

The dressing features fresh chives, parsley, tarragon, basil, and a hint of garlic for a vibrant herbal flavor.

→ Can I substitute chicken for a vegetarian option?

Yes, chickpeas make a great plant-based alternative, and you can omit the anchovy paste for a fully vegetarian wrap.

→ Which type of lettuce works best for wrapping?

Butter lettuce or romaine leaves are ideal—they're sturdy enough to hold the filling yet tender and crisp.

→ How should I store leftovers?

Keep the filling refrigerated in an airtight container for up to 2 days. Wrap the lettuce separately to maintain crispness.

→ What sides or drinks pair well with these wraps?

A crisp Sauvignon Blanc or sparkling water with lemon complements the fresh, herbal flavors wonderfully.