Save I threw this together on a Wednesday when I had leftover chicken and too many herbs threatening to wilt in the crisper. The dressing came out so bright and punchy that I stood at the counter eating it with a spoon before I even assembled the wraps. My neighbor wandered in, took one bite, and asked if I was opening a lunch counter. Sometimes the best recipes happen when youre just trying not to waste groceries.
I made a batch of these for a picnic last spring and packed them in parchment twists tied with kitchen twine. My friend unwrapped hers, took a bite, and declared it tasted like eating sunshine. The avocado stayed green, the chicken stayed moist, and the cucumber gave that perfect snap with every chew. We sat on a blanket under a tree and polished off all four wraps before we even opened the drinks.
Ingredients
- Cooked chicken breasts: I usually poach mine in salted water with a bay leaf, but rotisserie chicken works just as well and saves you ten minutes.
- Greek yogurt: This is what keeps the dressing creamy without making it heavy. Use full fat if you want it richer.
- Mayonnaise: A little goes a long way for silkiness. I tried skipping it once and the dressing tasted flat.
- Crumbled feta cheese: Optional, but it adds a salty tang that makes the herbs pop even more.
- Ripe avocado: It should yield slightly when you press it. Too hard and it wont spread, too soft and it turns to mush.
- Cucumber: Julienne it thin so it doesnt create bulky pockets that make the wrap hard to roll.
- Baby spinach leaves: Tender and mild, they add color without overpowering the other flavors.
- Fresh parsley, chives, tarragon or basil: This is the soul of the dressing. Dont even think about using dried herbs here.
- Green onion and garlic: They give the dressing a gentle bite that wakes everything up.
- Fresh lemon juice: Brightens the whole thing and keeps the avocado from browning too fast.
- Whole wheat tortillas or spinach wraps: I like the spinach ones for the color, but whole wheat holds up better if youre packing them for later.
- Olive oil: Just a drizzle helps the blender move and adds a hint of richness.
Instructions
- Blend the green goddess dressing:
- Toss the yogurt, mayo, feta, all the herbs, green onion, garlic, lemon juice, olive oil, salt, and pepper into a blender. Pulse until its smooth and shockingly green. Taste it and add more lemon or salt if it needs a lift.
- Warm the tortillas:
- Heat them in a dry skillet for about 15 seconds per side, just until theyre soft and pliable. Cold tortillas crack when you roll them.
- Spread the dressing:
- Lay a tortilla flat and smear a generous stripe of dressing right down the middle. Dont be shy, this is what makes the wrap sing.
- Layer the fillings:
- Start with spinach, then add the chicken, avocado slices, and cucumber. Tuck in a few extra herb leaves if you have them, then drizzle on a little more dressing.
- Roll it up:
- Fold in the sides first, then roll from the bottom up, keeping it snug as you go. Press gently to seal.
- Slice and serve:
- Cut each wrap in half on the diagonal. Serve right away, or wrap tightly in parchment and stash in the fridge for up to a day.
Save My sister texted me a photo of her lunch one day and it was this wrap, sitting on a park bench with a book beside it. She said it made her feel like she had her life together, even though she was eating it in her car between meetings. Food that travels well and tastes this good is a small kind of magic.
How to Store and Reheat
Wrap each one tightly in parchment or foil and keep them in the fridge for up to 24 hours. The dressing might make the tortilla a little soft by the next day, but it still tastes great. I dont recommend reheating these, theyre meant to be eaten cool and crisp.
Swaps and Substitutions
No chicken? Grill some tofu, toss in roasted chickpeas, or use leftover turkey. Swap the tortilla for a lettuce wrap if you want to skip the carbs. If you cant find tarragon, just use more basil. The dressing is forgiving as long as you keep the herb ratio generous.
Serving Suggestions
I like to serve these with a handful of kettle chips or a simple side of sliced melon. They also pair beautifully with iced green tea or a cold glass of Sauvignon Blanc if youre feeling fancy.
- Add a handful of shredded carrots or thinly sliced radishes for extra crunch.
- Serve with a small bowl of extra dressing on the side for dipping.
- Pack them for a picnic or beach day, they hold up beautifully in a cooler.
Save This wrap has become my go to whenever I want something that feels nourishing without any fuss. I hope it becomes one of those recipes you reach for on repeat, the kind that makes lunch feel less like a chore and more like a little bright spot in your day.
Recipe FAQ
- → What makes the green dressing vibrant?
The green dressing gets its vibrant color and fresh flavor from a blend of parsley, chives, tarragon, basil, and lemon juice combined with Greek yogurt and mayonnaise for creaminess.
- → Can I prepare the wrap in advance?
Yes, you can prepare the wraps ahead of time and store them tightly wrapped in the refrigerator for up to 24 hours without losing freshness.
- → What are good protein alternatives to chicken in this wrap?
Grilled tofu or chickpeas work well as protein substitutes, maintaining the wrap’s wholesome and satisfying qualities.
- → How do I keep the tortillas soft and pliable?
Warm the tortillas briefly in a dry skillet or microwave before assembling to make them flexible and easier to roll.
- → What additional veggies can I add for extra crunch?
Sliced radishes or shredded carrots add a delightful crunch and extra nutrients to the wrap.