Green Goddess Chicken Wraps

Ingredients

• 1 fillet anchovy 
• 4 ounces baby spinach 
• 4  burrito-size tortillas whole-wheat ()
• 2 teaspoons capers 
• 2 tablespoons chives roughly chopped
• 2 tablespoons flat-leaf parsley roughly chopped
• 1  garlic clove 
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 0.5 cup mayonnaise 
• 4 slices muenster cheese cut in half thin
• 4 ounces mushrooms thinly sliced
• 2 cups skinned rotisserie chicken shredded
• 0.5 cup cup heavy whipping cream sour
• 2 tablespoons tarragon roughly chopped
• 1 tablespoon citrus champagne vinegar 
• 1  bell pepper yellow cut into strips

Equipment

• food processor
• bowl

Directions

1. Make dressing: In a food processor, whirl garlic until finely chopped.
2. Add lemon juice, herbs, capers, anchovy, vinegar, mayonnaise, sour cream, and salt and whirl until well blended.
3. Make wraps: In a medium bowl, toss chicken with about 3/4 cup dressing until evenly coated.
4. Lay tortillas flat on a work surface. Arrange equal portions of chicken down the center of each. Evenly top chicken with bell pepper, mushrooms, cheese, and spinach, then drizzle 1 tbsp. more dressing over each wrap's filling (save the remaining dressing for another use). Fold tortillas over short sides of filling, then roll up, starting from long side of filling.