Green Goddess Wellness Wrap (Printable Version)

A nutrient-rich wrap with tender chicken, creamy avocado, crisp vegetables, and a bright herb dressing.

# What You Need:

→ Protein & Dairy

01 - 2 cooked chicken breasts, sliced or shredded (approximately 10.6 oz)
02 - 1/4 cup Greek yogurt (for dressing)
03 - 2 tablespoons mayonnaise (for dressing)
04 - 2 tablespoons crumbled feta cheese, optional (for dressing)

→ Vegetables & Herbs

05 - 1 ripe avocado, sliced
06 - 1 small cucumber, julienned
07 - 1 cup baby spinach leaves
08 - 1/2 cup fresh parsley leaves (for dressing)
09 - 1/4 cup fresh chives (for dressing)
10 - 2 tablespoons fresh tarragon or basil (for dressing)
11 - 2 tablespoons chopped green onion (for dressing)
12 - 1 small garlic clove, minced (for dressing)
13 - 1 tablespoon fresh lemon juice (for dressing)

→ Pantry

14 - 4 large whole wheat tortillas or spinach wraps
15 - Salt and freshly ground black pepper, to taste
16 - 1 tablespoon olive oil, optional (for dressing)

# How-to Steps:

01 - Combine Greek yogurt, mayonnaise, feta cheese if using, parsley, chives, tarragon or basil, green onion, garlic, lemon juice, olive oil, salt, and pepper in a blender or food processor. Blend until smooth and vibrant green. Adjust seasoning to taste.
02 - Warm tortillas briefly in a dry skillet or microwave until pliable.
03 - Lay each tortilla flat and spread a generous spoonful of dressing down the center. Layer with baby spinach, sliced chicken, avocado, cucumber, and extra herbs if desired. Drizzle with additional dressing.
04 - Fold in the sides of the tortilla and roll it up tightly. Repeat with remaining ingredients.
05 - Slice wraps in half and serve immediately or wrap tightly and refrigerate for up to 24 hours.

# Expert Advice:

01 -
  • Everything tastes fresher because that dressing is loaded with actual herbs, not dried flakes from a jar.
  • It holds together beautifully in the fridge, so you can grab one on your way out the door without it falling apart in your lap.
  • You get protein, healthy fats, and vegetables in every bite without feeling like youre choking down a salad.
  • The dressing doubles as a dip for vegetables or a sauce for grain bowls, so youll use every drop.
02 -
  • Warm those tortillas or theyll tear the second you try to fold them. I learned this the hard way on wrap number one.
  • Dont overfill. I used to cram everything in and end up with a wrap that exploded halfway through lunch.
  • Make the dressing at least 15 minutes ahead if you can. It tastes even better after the flavors marry.
03 -
  • Use a mandoline to julienne the cucumber quickly and evenly. Your wraps will look cleaner and roll easier.
  • If the dressing is too thick, thin it with a teaspoon of water or lemon juice until it just drizzles.
  • Double the dressing recipe and keep the extra in a jar. It lasts about five days and transforms boring salads instantly.
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