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Refreshing Cucumber-Chicken Green Goddess Wrap

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This refreshing Cucumber-Chicken Green Goddess Wrap uses crisp cucumber ribbons and a creamy, herb-filled chicken salad for a light, high-protein lunch.

Ingredients

Scale

2 large English cucumbers

2 cups cooked chicken breast, finely shredded

1/2 cup canned chickpeas, rinsed and smashed

1/2 cup plain full-fat Greek yogurt

1/4 cup ripe avocado, mashed

2 tablespoons fresh lemon juice

1/2 cup fresh parsley, minced

1/4 cup fresh chives, snipped

1 clove garlic, grated

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 cup matchstick carrots

1/4 cup toasted pumpkin seeds

Microgreens or alfalfa sprouts

Instructions

1. Prepare cucumber ribbons using a wide Y-peeler, stopping at the seeds.

2. Lay ribbons on paper towels, sprinkle lightly with salt, and let sit for 5 minutes before blotting dry.

3. In a medium bowl, whisk together yogurt, avocado, lemon juice, herbs, garlic, salt, and pepper.

4. Fold the shredded chicken and smashed chickpeas into the dressing until evenly coated.

5. Lay a piece of parchment paper down and arrange cucumber strips in a heavily overlapping rectangular pattern.

6. Spread the chicken mixture across the lower third of the cucumber bed.

7. Top with carrots, pumpkin seeds, and microgreens.

8. Tightly roll the cucumber sheet from the bottom up using the parchment paper for stability.

9. Slice into rounds with a sharp serrated knife and serve immediately.

Notes

Ensure cucumbers are very dry before rolling to prevent the wrap from sliding apart.

Use English or Persian cucumbers for the best flexibility.

Best served within 4 hours of preparation.

Nutrition

Find it online: https://www.flavourrecipe.com/cucumber-chicken-green-goddess-wrap/