Ingredients
For the Pickled Jalapeño Herby Tahini Yogurt Sauce:
- ½ heaping cup plain Greek yogurt (2% fat)
- 2 tablespoons tahini
- ⅓ cup pickled jalapeños
- 1 tablespoon pickled jalapeño brine
- 1 garlic clove, roughly chopped
- 1 heaping cup tender herbs (parsley, dill, cilantro, basil, chives blend)
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
For the Chicken:
- 1 pound cooked leftover chicken, chopped or shredded
- Salt and freshly ground black pepper, to taste
For Assembly:
- 4 large burrito-size spinach tortillas (or whole wheat tortillas; lightly toasted sourdough bread optional)
- 3 cups spinach and/or arugula (or romaine for extra crunch)
- 1 large avocado, sliced
- 1 to 2 Persian cucumbers, cut into matchsticks
- 1 cup roasted red pepper strips, drained (or substitute tomato slices)
- Thinly sliced red onion
- Pickled jalapeño slices, for garnish
Instructions
- Make the sauce: In a high-powered blender or food processor, combine the Greek yogurt, tahini, pickled jalapeños, jalapeño brine, garlic, and tender herbs. Add kosher salt and freshly ground black pepper. Blend on high until the sauce is smooth and well combined. Taste and adjust seasoning as needed.
- Prepare the chicken salad: In a large bowl, add the chopped or shredded leftover chicken. Pour the prepared tahini jalapeño sauce over the chicken and mix thoroughly so every piece is well coated. Season with additional salt and black pepper, if desired.
- Assemble the wraps: Lay out a spinach tortilla and add about 1 heaping cup of the spinach/arugula mix. Spoon approximately one-quarter of the chicken salad (around ⅔ cup) evenly over the greens. Layer with avocado slices, cucumber matchsticks, roasted red pepper strips, thinly sliced red onion, and pickled jalapeño slices.
- Wrap and serve: Carefully fold in the sides of the tortilla and roll tightly to secure the fillings inside. If needed, secure the wrap with a toothpick. Cut each wrap in half before serving. Repeat for each wrap to make a total of 4 servings.
Notes
- Use leftover cooked chicken for convenience, or cook fresh chicken breasts or thighs and shred them before using.
- The pickled jalapeños provide heat; adjust the amount to your preferred spice level or substitute with mild peppers if desired.
- Feel free to swap spinach tortillas with whole wheat or sourdough bread depending on your preference.
- The green goddess sauce can be made ahead and refrigerated for up to 3 days for convenience.
- For a vegetarian option, substitute chicken with chickpeas or grilled tofu.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (using leftover cooked chicken)
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
