Adobo Chicken Wraps with Avocado Green Goddess Dressing
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Mix together the adobo seasonings with apple cider vinegar, minced garlic, and olive oil to create a paste.
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Coat the chicken strips in the adobo sauce. Cover and marinate in the fridge for 4 to 12 hours.
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Toss the cucumbers and red onions in apple cider vinegar. Marinate covered in the fridge for as long as you marinate the chicken.
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Put the greek yogurt, avocado, garlic clove, cilantro, parsley, chives, lime juice, and sea salt in a food processor.
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Purée until smooth and well combined. Keep in the fridge until ready to use.
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Wrap the naan in foil and heat in a 400 degree oven for about 10 minutes.
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Meanwhile, sauté the marinated chicken until cooked through, about 8 minutes.
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Take a warm piece of naan, lay down leafy greens, then the cucumbers and red onions, then the chicken, then the avocado dressing and finally sprinkle with some feta cheese.
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Wrap and enjoy!
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