Sunday Suppers

21 Mar

Tonight I made a spinoff of a recent recipe I found in the March 2010 edition of Sunset Magazine, Green Goddess Chicken Wraps.  These simple and delectable wraps are the perfect light fare I have been craving since this warm weather sprung up. Furthermore, the left over ingredients make a wonderful salad the next day!


  • 2 cups shredded chicken (you can be lazy and buy a rotisserie chicken from the store, or shred your own on the stove top)
  • 4 oz organic baby spinach
  • Freshly squeezed juice from 1 lemon
  • 1 garlic clove
  • 2 tbsp roughly chopped Italian parsley
  • 2 tbsp roughly chopped chives
  • 1 tbsp roughly chopped (and fresh) tarragon
  • 2 tsp capers
  • 1 tbsp white wine vinegar
  • ½ cup mayo
  • ½ cup light sour cream
  • ¼ tsp sea salt
  • Freshly ground pepper to taste
  • 4 whole wheat tortillas (best to get burrito size…if you can find them)
  • 1 yellow bell pepper, cut into strips
  • 4 thin slices Jack Cheese

Dressing: whip up a flurry of garlic in a food processor until satisfyingly chopped. Add all herbs, lemon juice, capers, white wine vinegar, mayo, sour cream and sea salt. Whirl until blended and the perfect pistachio shade of green.

If you choose to shred your own chicken, be sure to add the freshly ground pepper to taste (give it a little something extra).

In a bowl, combine the warm shredded chicken with about 1 cup of the Green Goddess Dressing you just fashioned. Lay (warmed) tortillas flat and layer with chicken, cheese, bell pepper, spinach and extra dressing. Fold up the sides, roll, cut in half and serve! You can complement the meal with a small side spinach salad – don’t want to use the spare Green Goddess Dressing just yet? Whip up a small batch of EVOO, white wine vinegar to taste, 1 tbsp honey and a pinch of sea salt to pour on top. Yum!


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