Adobo Chicken Wraps with Avocado Green Goddess Dressing

Mix together the adobo seasonings with apple cider vinegar, minced garlic, and olive oil to create a paste.

Coat the chicken strips in the adobo sauce. Cover and marinate in the fridge for 4 to 12 hours.

Toss the cucumbers and red onions in apple cider vinegar. Marinate covered in the fridge for as long as you marinate the chicken.

Put the greek yogurt, avocado, garlic clove, cilantro, parsley, chives, lime juice, and sea salt in a food processor.

Purée until smooth and well combined. Keep in the fridge until ready to use.

Wrap the naan in foil and  heat in a 400 degree oven for about 10 minutes.

Meanwhile, sauté the marinated chicken until cooked through, about 8 minutes.

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.

Wrap and enjoy!