📖 Instructions

1. **Prepare the Green Goddess Dressing:** First things first, let's get that dreamy dressing made. In a food processor or a high-speed blender, combine the Greek yogurt, fresh parsley, chives, dill, lemon juice, garlic clove, Dijon mustard, and a pinch of salt and black pepper. If you're feeling adventurous and want that classic umami punch, a tiny bit of anchovy paste (about 1/2 teaspoon) can be added, but it's totally optional! Process until the mixture is completely smooth and beautifully green. If it's too thick, add a teaspoon or two of water or milk until it reaches a pourable, but still creamy, consistency. Taste and adjust seasonings as needed. Set aside.
2. **Shred the Chicken:** If you're using cooked chicken breasts, the easiest way to shred them is to place them in a large bowl and use two forks to pull the meat apart until it's all shredded. For rotisserie chicken, simply remove the skin and bones, then shred the meat. If you're cooking chicken fresh, season two boneless, skinless chicken breasts with salt and pepper, then pan-fry or bake until cooked through (internal temp 165°F/74°C), and then shred.
3. **Prepare the Vegetables:** Wash all your vegetables thoroughly. Thinly slice the cucumber and radishes. Grate or julienne the carrots. If using, thinly slice the bell pepper and avocado. For the mixed greens, give them a quick rinse and pat them dry. Get everything ready; this makes assembly a breeze.
4. **Assemble the Wraps:** Lay one large tortilla flat on your clean work surface. Spread a generous tablespoon or two of the Green Goddess dressing evenly across the entire surface of the tortilla, leaving about a half-inch border around the edges. Don't be shy with the dressing; it's the star!
5. **Add Fillings:** Down the center of the tortilla, layer a portion of the shredded chicken. Next, add some mixed greens, followed by slices of cucumber, radish, and grated carrot. If you're adding avocado or bell pepper, layer those in now too. Try not to overfill, as it makes rolling tricky.
6. **Roll the Wraps:** This is where practice makes perfect! Fold in the two sides of the tortilla over the filling, just about 1 to 1.5 inches. Then, starting from the bottom edge closest to you, tightly roll the tortilla upwards, tucking in the filling as you go. Roll it as snugly as you can without tearing the tortilla. Once rolled, you should have a firm, compact wrap.
7. **Secure and Store:** If you're meal prepping, wrap each finished wrap tightly in plastic wrap or parchment paper. This helps them hold their shape and keeps them fresh. You can also cut them in half diagonally if you prefer for serving or easier transport. Store them in an airtight container in the refrigerator. They're best enjoyed within 2-3 days for maximum freshness and crunch.