Ingredients
Method
- In a high powered blender or food processor, blend the yogurt, tahini, jalapeños, brine, garlic, herbs, salt, and pepper until smooth.1/2 cup plain Greek yogurt, 2 tablespoons tahini, 1/3 cup pickled jalapeños, 1 tablespoon pickled jalapeño brine, 1 clove garlic, 1 cup tender herbs, 1/2 teaspoon kosher salt, Freshly ground black pepper
- In a large bowl, combine the chopped chicken and sauce. Mix until well combined and season with salt and pepper.1 pound cooked leftover chicken
- To assemble each wrap, add spinach/arugula, chicken salad, avocado, cucumber, red pepper, onion, and jalapeño slices.4 large burrito-size spinach tortillas, 3 cups spinach and/or arugula, 1 large avocado, 1 to 2 pieces Persian cucumbers, 1 cup roasted red pepper strips, Thinly sliced red onion
- Roll up the tortillas tightly and secure with a toothpick if necessary.
Notes
Feel free to customize the wraps with your favorite mix-ins!
