Save Pin I started making these wraps on Sunday afternoons when I needed something bright and easy after a long week. The first bite always tastes like relief—creamy, crunchy, and so full of green that it feels like spring, even in the middle of winter. I love how the dressing clings to every layer, how the avocado goes soft against the cucumber's snap. It's the kind of lunch that makes you feel like you're doing something right, even if you're eating it standing over the sink. My sister says it's the only wrap she actually finishes.
I remember making a batch of these for a picnic last summer, wrapping each one in parchment and stacking them in a cooler. My friend unwrapped hers, took a bite, and asked if I'd opened a restaurant without telling her. The herbs in the dressing had wilted just slightly overnight, turning the whole thing even silkier. We sat on a blanket under the trees, and nobody spoke for a few minutes—just chewing, sighing, reaching for seconds. That's when I knew this recipe wasn't just good, it was the kind you'd want to share.
Ingredients
- Cooked chicken breasts: I usually roast mine with a little salt and olive oil the night before, but rotisserie chicken works beautifully and saves you the trouble.
- Greek yogurt: This is the creamy base of the dressing—thick, tangy, and lighter than you'd expect, it keeps everything from feeling heavy.
- Mayonnaise: Just enough to add richness and help the dressing cling to every bite without tasting like a deli counter.
- Crumbled feta cheese: Optional, but it adds a salty sharpness that makes the herbs sing—I always add it.
- Ripe avocado: Look for one that gives just a little when you press it, not mushy, not rock hard, just right.
- Cucumber: Julienned so it stays crisp and adds that cool, clean crunch in every fold.
- Baby spinach leaves: Tender and mild, they don't overpower the dressing but still give you that virtuous green.
- Fresh parsley: The backbone of the dressing, grassy and bright—don't skip it.
- Fresh chives: They bring a gentle onion flavor that feels softer and sweeter than scallions alone.
- Fresh tarragon or basil: Tarragon is classic and a little licorice-like, basil is sweeter and more familiar—both work.
- Chopped green onion: Adds bite and a little sharpness that wakes up the whole dressing.
- Garlic clove: Just one small one, because raw garlic can take over fast—you want a whisper, not a shout.
- Fresh lemon juice: Brightens everything and keeps the dressing from feeling too rich or flat.
- Whole wheat tortillas or spinach wraps: I like the nutty chew of whole wheat, but spinach wraps look gorgeous and taste just as good.
- Salt and freshly ground black pepper: Essential for balance—taste as you go and adjust until it feels just right.
- Olive oil: A tablespoon helps the dressing blend smooth and adds a subtle fruity note.
Instructions
- Blend the dressing:
- Toss the yogurt, mayo, feta, all the herbs, garlic, lemon juice, olive oil, salt, and pepper into a blender and let it whir until it's smooth and shockingly green. Taste it—if it needs more lemon or salt, add a little and blend again.
- Warm the tortillas:
- Heat them gently in a dry skillet for about 20 seconds per side, or wrap in a damp towel and microwave for 15 seconds. They should be soft and pliable, not crispy.
- Spread the dressing:
- Lay a tortilla flat and smear a generous spoonful of that bright green dressing right down the center. Don't be shy—it's the star.
- Layer the fillings:
- Start with a handful of spinach, then the chicken, avocado slices, cucumber sticks, and any extra herbs you have lying around. Drizzle just a bit more dressing over the top.
- Roll it up:
- Fold in the sides like you're tucking in a blanket, then roll from the bottom up as tightly as you can without squeezing everything out. It takes a little practice, but you'll get the hang of it.
- Slice and serve:
- Cut each wrap in half on the diagonal so you can see all those pretty layers. Serve right away, or wrap them tightly in parchment and keep them in the fridge for tomorrow's lunch.
Save Pin One weeknight, I made these for my kids after they complained about dinner feeling boring. They ate them without a single complaint, and my youngest asked if we could have them again the next day. I realized then that this wasn't just a recipe—it was a small victory, a way to sneak in vegetables and joy at the same time. Sometimes that's all you need from a meal.
Making It Your Own
If you don't eat meat, swap the chicken for grilled tofu, roasted chickpeas, or even thick slices of hard-boiled egg. I've done all three, and the dressing carries them just as well. You could also add shredded carrots, sliced radishes, or even a handful of sprouts for extra texture. The wrap is forgiving—it wants you to play with it.
Storing and Serving
These wraps hold up surprisingly well in the fridge for about 24 hours if you wrap them tightly in parchment or foil. The tortilla soaks up a little dressing overnight, which isn't a bad thing—it just gets more flavorful. If you're meal prepping, keep the dressing separate and assemble everything the morning of. Serve them with iced green tea, sparkling water with lime, or a cold glass of Sauvignon Blanc if it's that kind of day.
What to Serve Alongside
I usually keep it simple—a handful of sweet potato chips, a small bowl of fruit, or just the wrap on its own. If I'm feeling fancy, I'll add a little cup of the extra dressing for dipping, or a side of pickled vegetables for contrast. The wrap is so complete on its own that it doesn't need much company.
- A handful of kettle-cooked chips for crunch.
- Sliced melon or berries to keep things light.
- Extra dressing in a small jar for dipping or drizzling.
Save Pin This wrap has become my go-to when I want something that feels like a hug but doesn't weigh me down. I hope it finds a spot in your kitchen, too—maybe on a Sunday, maybe in a lunchbox, maybe just because you're craving something green and good.
Recipe FAQs
- → What ingredients give the wrap its creamy texture?
The creamy texture comes from ripe avocado and a tangy green goddess dressing made of Greek yogurt, mayonnaise, and optional feta cheese.
- → Can I substitute chicken with a vegetarian option?
Yes, grilled tofu or chickpeas make excellent protein-rich alternatives for a vegetarian version.
- → How should the green goddess dressing be prepared?
Blend Greek yogurt, mayonnaise, fresh herbs like parsley and chives, garlic, lemon juice, olive oil, salt, and pepper until smooth and vibrant green.
- → What's the best way to warm tortillas for wrapping?
Briefly warm tortillas in a dry skillet or microwave to make them pliable and easy to roll without cracking.
- → How long can the assembled wraps be stored?
Wraps can be tightly wrapped and refrigerated for up to 24 hours, retaining their freshness and flavor.