This Green Goddess Chicken Salad Wrap recipe will become your new favorite healthy lunch staple! Tender chicken is combined with crisp cucumber, creamy avocado, and fresh herbs. Tossed with vegan green goddess dressing and gluten-free tortillas, they’re hearty, nutritious, and filling.
Green Goddess Chicken Salad Wrap Goodness
If you enjoy our chicken salad sliders, lightened up no mayo chicken salad bowl, or this curried chicken salad, you’re going to love this chicken salad wrap recipe! Creamy, refreshing, and savory all at once, it takes classic chicken salad to a whole new level and is super simple to make! As if that wasn’t good enough, it’s also:
- Gluten-free, nut-free, and dairy-free.
- With minimal prep time, it’s ready in less than 30 minutes.
- Loaded with protein, nutrients, and fiber.
- Great for feeding a crowd.
Green Goddess Chicken Salad Ingredients
This salad wrap comes together with just a handful of simple ingredients for a refreshing flavor and creamy texture that leaves you feeling satisfied and energized.
- Chicken – We use boneless, skinless breasts. However, to save time and use up leftovers, you could use pre-cooked diced or shredded chicken instead.
- Salt and Black Pepper – Use as little or as much as you like.
- Cucumber – English cucumber work best as they have a sweeter taste and provide a satisfying crunch. If preferred, celery could be used instead.
- Avocado – This adds healthy omega fats and a creamy texture.
- Fresh Herbs – Fresh parsley or basil are added for a refreshing, herbaceous taste.
- Green Goddess Dressing – We use our homemade vegan green goddess dressing, but any store-bought variety you like best would work.
- Tortillas – We use either our almond flour tortillas or coconut flour tortillas to form the wrap, but any gluten-free tortilla or wrap will work great.
- Toppings – Technically optional but highly recommended, sprouts, spinach, green onions, and crumbled feta make this salad wrap extra filling and delicious.
Flavor Variations
We kept these chicken salad wraps fairly simple, but you can also add different mix-ins and ingredients! For example, some great variations include:
- Fruit – For a sweet element, include diced cherries, grapes, or chopped apples.
- Nuts – If you want a little extra crunch, try folding chopped nuts like almonds, walnuts, or pecans into the chicken salad.
- Extra Veggies – You can never have too many vegetables! Red onion, cabbage, carrots, sliced bell peppers, and water chestnuts are great options to fold into your wraps.
- Bacon – Add an extra savory element with uncured bacon or turkey bacon strips.
How to Make Green Goddess Chicken Wraps
Super easy to make, these gluten-free green goddess chicken salad wraps come together in minutes!
- Cook the Chicken. Season the chicken on both sides and cook them in a preheated oven until they reach an internal temperature of 165º Fahrenheit. Skip this step if using pre-cooked chicken.
- Prepare the Dressing. While the chicken is cooking, combine all the ingredients for the green goddess dressing in a blender or food processor, pulsing until smooth. Adjust the seasonings to taste, and set the dressing aside.
Note: For a thinner dressing, add an extra tablespoon of olive oil at a time until the desired consistency is reached.
- Rest the Chicken. Once the chicken is cooked, set it aside to rest for at least 10 minutes. This is crucial to prevent it from drying out! Then, shred or dice it up, and add it to a large mixing bowl.
- Combine the Ingredients. Pour part of the dressing over the chicken, tossing to combine. Then, stir in the remaining ingredients until everything is completely coated in the dressing.
Meal-Prep Tip: If you’re making this recipe ahead of time, leave out the cucumber and avocado until you’re ready to serve. Chicken salad can be stored in the fridge for up to 3 days.
We don’t recommend freezing the recipe as its flavor and texture will likely be altered once thawed.
- Assemble the Wraps. Spread part of the chicken salad mixture over your wrap, arrange your garnish and toppings on top, and roll the tortilla up like a burrito.
- Enjoy! Slice your chicken salad wrap in half, serve it with extra dressing on the side, and dig in right away.
Air Fryer Option
If you love air fryer recipes as much as we do, you’re in luck! Simply pre-heat your air fryer to 375º Fahrenheit, arrange the seasoned chicken breasts in the basket, and bake until they’re fully cooked, flipping them over halfway through. Set them aside to rest before dicing them up, and follow the rest of the recipe as listed in the recipe card below.
Serving Suggestions
If you aren’t a fan of tortillas, this chicken salad also makes for a great dip with your favorite gluten-free crackers. Or, If you’re looking for an option that’s lower in carbohydrates, feel free to serve it in Bibb or Romaine lettuce leaves instead. Either way, it pairs well with all your favorite side dishes! For example, some of our favorite pairings include:
More of Our Favorite
Gluten-Free Wrap Recipes
Green Goddess Chicken Salad Wrap Recipe
- Total Time: 40 minutes
- Yield: 5 to 7 wraps 1x
- Diet: Gluten Free
Description
Try this gluten-free green goddess chicken salad wrap recipe for a light but filling, high-protein meal! Dairy-free option.
Ingredients
Salad Wraps
- 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
- ½ 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
- ½ ripe medium avocado (50 grams)
- ½ cup chopped green onion (green portion)
- ⅓ 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
- ⅓ 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)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Optional – 1 to 3 tablespoons extra virgin olive oil, as needed (see notes)
Instructions
- 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.
- 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.
- 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.
- 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.
- Add ⅓ cup to ½ 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.
- 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!
- Refrigerate the chicken salad in an airtight container for up to 3 days.
Notes
Texture Tips – Canned lite coconut milk will produce a thinner green goddess dressing. Full-fat coconut milk will produce a thicker sauce/dressing that might need olive oil to thin out.
Alternative Method (Air Fryer) – Preheat the air fryer to 375F. Place seasoned chicken breasts in the preheated air fryer and bake for 12-16 minutes (depending on thickness) flipping halfway until they read 165 degrees F at its thickest point. Once chicken reaches 165 F remove the chicken from the air fryer and allow it to rest for at least 5-10 minutes before dicing or shredding.
Meal Prep Tips – If meal prepping this chicken salad for the week, mix diced chicken with the green goddess dressing and store in a sealed container. Keep cucumber and avocado separate until ready to serve then mix into the chicken. Keep the chicken salad separate until ready to wrap in the tortillas and eat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 262
- Sugar: 0.9 g
- Sodium: 571.3 mg
- Fat: 12 g
- Saturated Fat: 2.1 g
- Carbohydrates: 23.8 g
- Fiber: 3.3 g
- Protein: 18.3 g
- Cholesterol: 55.2 mg
Delicious. I will make this often
Yay, Marcia! We are so glad you enjoyed this recipe. It’s a good one…but we may be biased. 😉
Excellent!
So glad you enjoyed this recipe, Dee! Happy cooking!