Green Goddess wrap with spiced chicken – creamy, crisp and full of flavour.
This Green Goddess wrap with chicken has become a firm favourite in our house. Green goddess salad is one of those recipes I come back to again and again – there is something quite special about it. Tucked into a wrap with spiced chicken, it makes a healthy, nourishing meal in no time.
The filling is a crisp, finely shredded salad of pointed cabbage, cucumber and spring onions, tossed in a creamy green dressing made with spinach, avocado, garlic, lemon and parmesan, among other things. It has a touch of pesto about it, but in a rounder, softer and ultra-creamy version – and it works brilliantly.
I always make the salad first so it can sit and develop its flavour while I cook the chicken. The chicken fillets are halved horizontally so they are thinner – that makes them easier to fry and guarantees a juicy result every time. Season with Cajun seasoning, salt and pepper (or whatever you have to hand), fry them in the pan until golden and cut them into slices.
Finally I assemble the wraps with plenty of the creamy Green Goddess salad, fresh spinach and juicy chicken – and dinner is served! Perfect for an easy evening meal or as a satisfying wrap for lunch.
They can also be packed up and taken along on a day out, but bear in mind that the salad will release some liquid over time, so don’t leave them sitting too long.
Green Goddess Wrap with Chicken
Ingredients
- 600 g chicken breast fillets
- 2 tsp Cajun seasoning – click here for the recipe (or another spice mix)
- Salt and freshly ground black pepper
- Oil
- 4 large tortilla wraps
- 2 handfuls spinach
Green goddess salad
- 1 green pointed (sweetheart) cabbage
- 1 cucumber
- 3 spring onions
Green goddess dressing
- 75 g spinach
- 2 spring onions
- 1/2 pot chives
- 2 cloves garlic
- 1 avocado
- 1 lemon, juice only
- 70 g cashew nuts
- 40 g parmesan, finely grated
- 3 tbsp olive oil
- Salt
- Water
Method
- Put all the dressing ingredients in a blender and blend until you have a smooth, creamy dressing. Adjust the consistency with water and season to taste with salt.
- Shred the cabbage finely – it should almost be cut into small squares. Dice the cucumber finely and slice the spring onions. Toss well with the dressing and set the salad aside.
- Halve the chicken fillets horizontally (parallel to the board) so you get 2 thin, flat fillets from each piece. Season with Cajun seasoning, salt and freshly ground black pepper.
- Heat a splash of oil in a frying pan and fry the chicken until golden and cooked through. Cut the chicken into slices.
- Warm your tortillas – in the pan, if you like – and fill them with green goddess salad, fresh spinach and spiced chicken. Roll them up, secure them with a cocktail stick if needed – and serve.
Nutrition
Premium
Smager fantastisk, men tager længere tid og meget oprydning, men langt fra sidste gang jeg laver retten.
Smager fantastisk, men tager længere tid og meget oprydning, det er dog langt fra sidste gang jeg har lavet retten.
Hej Helle
Så dejligt at høre, tak 🙂
Warm wishes, Dianna