Chicken Wraps

Green Goddess Chicken Wraps - Sunset Magazine

Ingredients

• 1 garlic clove
• 1 tablespoon fresh lemon juice
• 2 tablespoons roughly chopped flat-leaf parsley  
• 2 tablespoons roughly chopped chives
• 2 tablespoons roughly chopped tarragon
• 2 teaspoons capers (I don't like capers so I left them out)
• 1 anchovy fillet (I didn't have an anchovy so I used a few drops of fish sauce)
• 1 tablespoon white wine vinegar
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 teaspoon kosher salt
• 2 cups shredded skinned rotisserie chicken (I used chicken breast lunch meat)
• 4 whole-wheat burrito-size tortillas (11 1/2 to 12 in. wide)
• 1 yellow bell pepper, cut into strips
• 4 ounces thinly sliced mushrooms
• 4 thin slices muenster cheese, cut in half (I used havarti)
• 4 ounces baby spinach (I used romaine lettuce)

Preparation

• 1. Make dressing: In a food processor, whirl garlic until finely chopped. Add lemon juice, herbs, capers, anchovy, vinegar, mayonnaise, sour cream, and salt and whirl until well blended.
• 2. Make wraps: In a medium bowl, toss chicken with about 3/4 cup dressing until evenly coated. (I didn't do this since I used lunch meat)
• 3. Lay tortillas flat on a work surface. Arrange equal portions of chicken down the center of each. Evenly top chicken with bell pepper, mushrooms, cheese, and spinach, then drizzle 1 tbsp. more dressing over each wrap's filling (save the remaining dressing for another use). Fold tortillas over short sides of filling, then roll up, starting from long side of filling.