These Adobo Chicken Wraps are filled with smoky-sweet chicken, tangy vinegar-soaked cucumbers and red onions, and a creamy herby Avocado Green Goddess Dressing. Add some leafy greens and salty feta and wrap it in warm fluffy naan for the perfect hearty and healthy wrap.

Open chicken wrap with green goddess dressing next to a tray of two wraps closed and wrapped with string next to a bowl of cucumbers and red onions.

Why You’ll Love This Recipe

Marinated adobo chicken is smoky, sweet, and just a touch spicy
Herby creamy avocado green goddess dressing is the perfect saucy addition
Crisp cucumbers and red onions in apple cider vinegar adds a nice tangy crunch

How To Make Adobo Chicken Wraps with Avocado Green Goddess Dressing

Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

Step 1:

For the best flavor, I strongly recommend marinating the chicken.

Mix all of the herb, spices, apple cider vinegar, and olive oil to create a paste.

Adobo spice paste in a bowl with a spoon.

Step 2:

Then, toss the chicken slices in the marinade and store them covered in the fridge for at least 4 hours but ideally overnight.

Sliced chicken tossed in adobo marinade in a bowl.

Step 3:

Toss the sliced cucumbers and red onions with the apple cider vinegar and store in the fridge until ready to use. This can be done the day before too.

Sliced cucumbers and red onions in a bowl with apple cider vinegar.

Step 4:

Make the avocado green goddess dressing by adding the greek yogurt, avocado, cilantro, parsley, chives, garlic, fresh lime juice, and salt to a food processor. Purée until smooth and well combined.

The dressing can also be made in advance and be kept covered in the fridge.

On the left, greek yogurt, avocado, cilantro, parsley, chives, and a garlic clove in a food processor and on the right the creamy dressing after puréeing.

Step 5:

Preheat the oven to 400 degrees F. Once the oven is warmed, begin heating the oil in the pan over medium heat.

Step 6:

Wrap the naans in foil and place them in the preheated oven at the same time you start cooking the chicken. They should heat in the oven the whole time the chicken cooks so that they are warm and pliable.

Step 7:

Add the marinated chicken to the hot oil. Stir and flip the chicken pieces occasionally until it is all cooked through. Overall, the cooking time should be about 8 minutes.

Chicken in an adobo sauce sautéing in a steel pan.

Step 8:

To assemble, take a warm naan and lay down a row of leafy greens. Then, add a layer of cucumbers and red onions. Next, add the chicken. Then, spoon on some of the dressing. Finally, sprinkle on some crumbled feta cheese and wrap it closed.

Three chicken and naan wraps wrapped in parchment and string with a bowl of sliced cucumbers and red onion.

Tips & Tricks

Marinade the chicken, toss the cucumbers and red onions in the vinegar, and whip up the dressing either the night before or the morning of the day you want to have them.

That will make cooking the chicken and throwing the wraps together a quick task. Great for weeknight dinners!

Storage & Reheating

Store the individual components in separate containers in the fridge for up to 4 days.

To reheat the chicken, either microwave covered with a damp towel in 30-second increments or heat on the stove over medium-low heat with a splash of water.