Save There's something about assembling a wrap that makes me feel productive on a busy afternoon. I was rushing between meetings one spring when I realized I'd packed the same sad desk lunch three days in a row, so I raided the kitchen for whatever greens looked promising. That's when this green goddess wrap happened—not from a recipe, but from a moment of refusing to eat something boring. Now it's become my go-to when I want something that tastes intentional but doesn't demand much fussing.
I made these for a friend who'd just started eating more vegetables, and watching her genuinely enjoy something green was weirdly satisfying. She came back the next week asking for the recipe, which meant I'd finally cracked what she'd been missing—food that felt exciting instead of obligatory. That's when I knew this wrap had staying power.
Ingredients
- Cooked chicken breasts (about 300 g), sliced or shredded: Buy a rotisserie chicken if you're short on time, or poach your own the night before—I learned the hard way that cold, pre-cooked chicken is your friend here.
- Greek yogurt (60 g) and mayonnaise (30 g): The base of your dressing, creating a creamy texture without being heavy—Greek yogurt keeps it protein-rich.
- Crumbled feta cheese (30 g, optional): Adds a salty punch to the dressing if you include it; skip it for a lighter version.
- Ripe avocado, sliced: Wait until the day you're eating this to slice it, or it'll oxidize and turn gray and sad.
- Fresh cucumber, julienned: The crispy counterpoint to everything creamy; use a mandoline if you have one to make it quick.
- Baby spinach leaves (1 cup): Tender and mild, they won't compete with the dressing—use regular spinach only if you're feeling brave.
- Fresh herbs—parsley, chives, tarragon or basil (about 1/2 cup total): These are what make the dressing actually green goddess and not just herb-tinted; don't skip them or use dried.
- Green onion, garlic clove, and fresh lemon juice: The brightness that pulls everything together and keeps the dressing from being flat.
- Large whole wheat tortillas or spinach wraps: Sturdy enough to hold everything without falling apart mid-bite.
- Olive oil (1 tbsp, optional): Loosens the dressing slightly; use it if your blender struggles or skip it if you like it thicker.
- Salt and freshly ground black pepper: Taste as you go—the feta brings saltiness, so be cautious.
Instructions
- Blend your way to green goddess magic:
- Combine the yogurt, mayo, feta if using, all those herbs, the garlic, lemon juice, oil, salt, and pepper in your blender or food processor. Pulse until smooth and vibrant green—you want it creamy but spreadable, not chunky. Taste it and adjust the lemon or salt until it sings.
- Warm those tortillas just enough:
- A brief pass in a dry skillet or 15 seconds in the microwave wrapped in a damp towel makes them pliable instead of crackly. Cold tortillas fight you when you try to roll them.
- Build the base with dressing:
- Lay a tortilla flat and spread a generous spoonful of green goddess down the center—this is what holds everything together and flavors each bite. Don't be stingy here.
- Layer with intention:
- Top with spinach first, then chicken, then avocado and cucumber, and any extra herbs you have lying around. Drizzle one more small spoonful of dressing over everything. The order matters because it keeps tender ingredients from getting crushed.
- Roll tight and eat fresh:
- Fold the sides in first, then roll from the bottom up, keeping tension as you go so nothing falls out. Slice in half and eat immediately, or wrap tightly in parchment and refrigerate for up to 24 hours.
Save There was this moment where I made these for a dinner where everyone was supposed to bring something, and mine disappeared first. That's when I stopped overthinking whether a simple wrap was impressive enough and just accepted that good food is good food, no matter how humble it looks.
The Secret Life of Green Goddess Dressing
The dressing is honestly the whole point here, and it's so versatile that it's worth making extra. I've used it as a dip for vegetables, drizzled it over roasted fish, stirred it into grain bowls, and even spread it on sandwiches. The herbs are what give it personality, so don't skip them or substitute with dried—fresh herbs are non-negotiable if you want that jade-green color and bright flavor. Once you master this ratio, you'll find yourself making it for everything.
Customizing Your Wrap
The beauty of this wrap is how much you can play with it depending on what's in your kitchen and what you're craving. Swap the chicken for grilled tofu or crispy chickpeas if you're vegetarian, or use shredded turkey if that's what you have thawed. I've added sliced radishes for extra bite, shredded carrots for sweetness, even a thin smear of hummus for more earthiness. The green goddess dressing is strong enough to carry whatever you add, so the wrap is flexible in the best way.
Pairing and Storing
These wraps are best eaten fresh, when the avocado is still creamy and the vegetables haven't wept moisture into the tortilla. If you're making them for the week, assemble them the morning of or the night before at the latest, wrapped individually in parchment so the paper absorbs excess moisture and the tortilla stays relatively supple. Serve alongside iced green tea or a crisp white wine, or just eat them standing over the sink like I usually do.
- Make the dressing the day before if you want to save time in the morning—it keeps for three days in the fridge.
- Prep all your vegetables the night before and store them separately from the wraps so nothing gets soggy.
- If you're taking these to work, keep the dressing and avocado separate until you're ready to eat, then assemble quickly.
Save These wraps remind me that the best meals don't have to be complicated to feel like you actually took care of yourself. They're just green and fresh and honest, which is exactly what you need on a day when you're running between things.
Common Questions
- → What herbs are used in the green goddess dressing?
The dressing features fresh parsley, chives, tarragon or basil, and green onion blended with garlic and lemon juice for bright, herbaceous notes.
- → Can I substitute the chicken with a vegetarian option?
Yes, grilled tofu or chickpeas can replace chicken to keep the wrap protein-rich and satisfying.
- → How do I make the tortilla pliable for rolling?
Warm the tortillas briefly in a dry skillet or microwave to make them soft and easier to roll without cracking.
- → Is feta cheese essential in the dressing?
Feta adds tang and creaminess but is optional; omitting it results in a milder, smoother dressing.
- → How should the wrap be stored if prepared ahead?
Wrap tightly in parchment or plastic wrap and refrigerate for up to 24 hours to maintain freshness and prevent sogginess.
- → What sides pair well with this wrap?
This wrap pairs nicely with iced green tea or a crisp white wine like Sauvignon Blanc for a refreshing meal experience.