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sliced goddess wraps

Green Goddess Dressing + Chicken Wrap

Estee
Creamy Green goddess dressing served with our spicy cumin chicken wrap and pickled onions!
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Prep Time 30 mins
Course chicken
Cuisine Hawaiian
Servings 4 wraps

Equipment

  • blender/ food processor

Ingredients
  

Green Goddess Dressing

  • 1/2 an avocado (use the other half for inside the wrap)
  • 1 clove garlic, peeled
  • 2 TBSP green onion or chives
  • 1/4 cup parsley
  • 1/4 cup mayo
  • 2 TBSP olive oil
  • 1 TBSP water
  • 1 TBSP lemon juice
  • 1 tsp white vinegar
  • 1/2 tsp dijon mustard
  • 1/4 tsp pepper
  • 1/4 tsp salt

Spicy Cumin Chicken

  • 2 chicken breasts or thighs
  • 1/4 cup white wine
  • 2 TBSP green onion, sliced
  • 1 TBSP fresh ginger , peeled and thinly sliced(a 1-inch piece)
  • 3 whole star anise
  • 1 tsp salt
  • 1/2 TBSP freshly ground cumin(i use a coffee grinder for grinding spices and pulse for about 30 seconds) sub with ground cumin
  • 1 tsp chili flakes

Quick Pickled Onions

  • 1 TBSP olive oil
  • 2 cloves garlic, peeled but whole
  • 1 bay leaf
  • 1/4 tsp dry thyme
  • 1/4 tsp dry oregano
  • 1/2 tsp salt
  • 1/4 tsp ground allspice
  • 2 cups red or white onions, sliced as thin as possible
  • 5 TBSP white vinegar

Wraps

  • 4-6 large green tortillas(recipe linked in above post), or store bought tortillas, regular or whole wheat
  • 1 tomato, cored and sliced or cubed

Instructions
 

Goddess Dressing

  • Add all ingredients to a blender or food processor and blend until smooth.Store in an airtight container in the fridge for a few days.

Spicy Cumin Chicken

  • Combine wine, green onion, ginger, star anise, and salt in a container or bowl and submerge the chicken. Let marinate for 30 minutes or up to 2 hours in the fridge.
    In a seperate small bowl combine cumin and chili flakes.
  • Heat a pan with 1-2 tsp of olive oil and add the marinated chicken breast. Cook until golden and flip. Brush or drizzle with olive oil. Sprinkle with half of the cumin/chili mix- divide among the chicken. When the second side is done cooking, flip, brush with olive oil and sprinkle on the rest of the cumin/chili mix.
  • Transfer to a cutting board and slice into strips.

Quick Pickled Onions

  • Heat oil in a skillet over medium heat. Add garlic, bay leaf, spices, and salt and cook for about 2 minutes, until the garlic turns golden. Add the sliced onions and cook until just softened, another minute. Pour in the vinegar and stir well to deglaze the pan. Cook another 1-2 minutes.
    Transfer to a heat proof glass container or let cool and transfer to a plastic container. Store in the fridge for several months.

Assembling the Wraps

  • Lay out one tortilla at a time. Spread with about a tablespoon of goddess dressing. Add the sliced chicken in a horizontal line, leaving space at the edges of the tortilla.
    Top with picked onions, tomato, and avocado slices.
  • Start by folding the bottom edge of the tortilla over the fillings as tight as possible and with your fingers still holding the filling, use your pinkies to pull in the edges of the tortilla. It is important to fold the edges in tight to keep the wrap intact. Continue rolling outward until you have rolled the whole thing. Slice in half on the diagonal and secure each half with a toothpick.
  • Serve with goddess dressing on the side for dipping.