Save to Pinterest I stumbled onto this wrap during a week when I needed something bright and filling but didnt want to turn on the oven. The first batch turned out so green and glossy that my neighbor asked if I was eating something medicinal. It tasted like spring in a tortilla, and Ive been making it ever since whenever I want something that feels light but keeps me full.
I made these for a picnic last summer and wrapped them in parchment paper tied with kitchen twine. They held up beautifully in the cooler, and everyone kept asking for the recipe. One friend said it was the first time shed ever been excited about eating something with that much green in it. I took that as a win.
Ingredients
- Cooked chicken breasts: I use rotisserie chicken when Im short on time, but grilled or poached breasts work just as well. Shred or slice them thin so they layer nicely.
- Greek yogurt: This is the creamy base of the dressing. Full fat gives it richness, but low fat works too if thats what you have.
- Mayonnaise: A little mayo adds silkiness and helps the herbs blend smoothly. I use the kind made with olive oil.
- Crumbled feta cheese: Optional, but it gives the dressing a tangy bite. If you skip it, add a pinch more lemon juice.
- Ripe avocado: Look for one that yields gently when you press it. Too firm and it wont spread, too soft and it turns mushy.
- Cucumber: Julienne it thin for crunch without bulk. I leave the skin on for color.
- Baby spinach leaves: Tender and mild, they add freshness without overpowering the other flavors.
- Fresh parsley: The backbone of the dressing. Use flat leaf if you can, it blends smoother.
- Fresh chives: They add a mild onion flavor thats gentle and sweet.
- Fresh tarragon or basil: Tarragon is classic for green goddess, but basil works if thats what you have growing on your windowsill.
- Green onion: Just a little for sharpness. I use the white and light green parts.
- Garlic clove: One small clove is enough. Too much and it takes over.
- Fresh lemon juice: Brightens everything. I always taste and add more if it needs a lift.
- Whole wheat tortillas or spinach wraps: I prefer the spinach ones because they look pretty and dont crack when you roll them.
- Olive oil: Optional in the dressing, but it helps everything come together if the mixture seems too thick.
- Salt and black pepper: Season the dressing well. It should taste bold on its own.
Instructions
- Blend the green goddess dressing:
- Throw the yogurt, mayo, feta, parsley, chives, tarragon, green onion, garlic, lemon juice, olive oil, salt, and pepper into a blender. Buzz it until its smooth and vivid green, scraping down the sides once or twice. Taste it and adjust the salt or lemon if it needs more punch.
- Warm the tortillas:
- Heat them for a few seconds in a dry skillet or wrap them in a damp towel and microwave for 15 seconds. This makes them soft and easy to roll without tearing.
- Spread the dressing:
- Lay a tortilla flat and spoon a thick stripe of dressing down the center. Dont be shy, the dressing is what makes this wrap sing.
- Layer the fillings:
- Pile on the spinach first, then the chicken, avocado slices, and cucumber. Drizzle a little more dressing over the top if you want extra flavor.
- Roll it up:
- Fold in the sides, then roll from the bottom up, keeping it tight. Press gently as you go so nothing slides out. Repeat with the rest.
- Slice and serve:
- Cut each wrap in half on the diagonal. Serve right away or wrap them in parchment and chill for later.
Save to Pinterest The first time I packed these for lunch, a coworker said my desk smelled like a garden. I wasnt sure if that was a compliment, but when she asked to try a bite and then immediately wrote down the ingredients, I knew I was onto something. Now I make a double batch of dressing every time because it disappears fast.
How to Store and Prep Ahead
You can make the dressing up to three days ahead and keep it in a jar in the fridge. The wraps themselves hold up for about 24 hours if you wrap them tightly in parchment or plastic. Any longer and the tortilla starts to get soggy. If youre meal prepping, keep the components separate and assemble them the morning you plan to eat them.
Swaps and Variations
Ive swapped the chicken for grilled tofu, canned chickpeas, and even leftover flank steak, and theyve all been great. If you want more crunch, add shredded carrots or thinly sliced radishes. You can also use this dressing as a dip for raw veggies or toss it with pasta for a quick cold salad. Its more versatile than you think.
What to Serve With It
These wraps are filling on their own, but I like to serve them with a handful of sweet potato chips or a simple side salad with a lemon vinaigrette. In the summer, I pair them with iced green tea or sparkling water with lime. If youre feeling fancy, a crisp Sauvignon Blanc is perfect.
- Sweet potato chips or baked pita chips
- A light green salad with citrus dressing
- Fresh fruit like melon or berries
Save to Pinterest This wrap has become my go to whenever I want something that feels nourishing without being heavy. I hope it becomes one of yours too.
Recipe Questions
- → What ingredients give the wrap its creamy texture?
The creamy texture largely comes from avocado and a green goddess dressing made with Greek yogurt, mayonnaise, and optional feta cheese, creating a smooth and tangy blend.
- → Can I make this wrap vegetarian?
Yes, you can replace the chicken with grilled tofu or chickpeas for a plant-based option while maintaining protein and texture.
- → How is the green goddess dressing prepared?
Blend Greek yogurt, mayonnaise, feta (optional), fresh herbs including parsley, chives, tarragon or basil, green onion, garlic, lemon juice, olive oil, salt, and pepper until smooth and vibrant green.
- → What tortillas work best for this wrap?
Whole wheat or spinach tortillas are ideal because they offer a wholesome base and pliability for easy rolling.
- → How should the wrap be stored if prepared ahead?
Wrap tightly in parchment and refrigerate. Consume within 24 hours for best freshness and texture.
- → Any tips for adding extra crunch?
Sliced radishes or shredded carrots can be added for an additional crisp texture and vibrant flavor contrast.