Pin It I was halfway through a chaotic Tuesday when I realized I'd forgotten lunch again. Instead of ordering takeout, I raided the fridge and found leftover chicken, a lonely avocado, and a bundle of herbs I'd bought with good intentions. What started as desperation turned into something I now crave weekly. That first wrap, messy and improvised, tasted like permission to stop overthinking dinner.
The first time I made these for friends, someone accused me of ordering from a cafe and lying about it. I took it as the highest compliment. We sat on the porch with wraps in hand, and everyone went quiet for a minute, which is rare. One friend asked for the dressing recipe three times before she left. Now I keep a jar of it in the fridge at all times, just in case.
Ingredients
- Cooked chicken breasts: Rotisserie chicken works beautifully here and saves you ten minutes, just shred it with your hands for better texture than slicing.
- Greek yogurt: This keeps the dressing creamy without feeling heavy, and it adds a subtle tang that balances the herbs.
- Mayonnaise: A little goes a long way for richness, use the good stuff if you can.
- Crumbled feta cheese: Optional but highly recommended, it adds a salty bite that makes the dressing unforgettable.
- Ripe avocado: Look for one that yields gently when pressed, too firm and it won't spread, too soft and it turns to mush.
- Cucumber: Julienning it instead of slicing keeps the wrap from getting soggy and adds a satisfying crunch.
- Baby spinach leaves: Tender and mild, they don't overpower the other flavors and they nestle perfectly into the wrap.
- Fresh parsley: The backbone of the dressing, it brings that bright green color and a clean, grassy flavor.
- Fresh chives: These add a delicate onion note without any harshness.
- Fresh tarragon or basil: Tarragon is more traditional and slightly licorice-like, basil is sweeter and more familiar, both work.
- Green onion: Adds a mild sharpness that ties all the herbs together.
- Garlic clove: One small clove is enough, too much and it takes over.
- Fresh lemon juice: Brightens everything and keeps the avocado from browning.
- Whole wheat tortillas or spinach wraps: Look for pliable ones that won't crack when you roll, warming them first helps.
- Olive oil: A small drizzle makes the dressing silky and helps it cling to the vegetables.
- Salt and black pepper: Taste as you go, the feta adds salt so you might need less than you think.
Instructions
- Blend the green goddess dressing:
- Toss the yogurt, mayo, feta, all the herbs, garlic, lemon juice, olive oil, salt, and pepper into a blender. Buzz it until it turns smooth and almost neon green. Taste it and add more lemon or salt if it needs a lift.
- Warm your tortillas:
- Heat them in a dry skillet for about 15 seconds per side, just until they soften and become easier to fold without tearing.
- Assemble the base:
- Lay a tortilla flat and spread a generous stripe of dressing right down the middle, leaving space at the edges. Don't be shy, this is where the flavor lives.
- Layer the fillings:
- Start with spinach, then add the chicken, avocado slices, and cucumber strips. Drizzle a little more dressing on top if you're feeling generous.
- Roll it up:
- Fold in the left and right sides, then roll from the bottom up, tucking as you go to keep everything snug. The tighter the roll, the easier it is to eat without everything sliding out.
- Slice and serve:
- Cut each wrap in half on a sharp diagonal. Serve right away or wrap tightly in parchment and chill for later.
Pin It There was an afternoon last spring when I packed these wraps for a picnic and forgot napkins. We ended up laughing as dressing dripped onto our hands, licking our fingers like kids. Nobody cared about the mess because the flavors were too good to waste. That's when I realized food doesn't have to be perfect to be memorable.
Making It Your Own
If you're not a chicken person, grilled tofu soaks up the dressing beautifully, or you can smash chickpeas with a fork and toss them in lemon and olive oil for a heartier bite. I've also added thinly sliced radishes when I wanted more crunch, and shredded carrots when I needed a touch of sweetness. The wrap is forgiving, it bends to whatever you have on hand.
Storage and Make Ahead Tips
These wraps hold up surprisingly well if you wrap them tightly in parchment or foil and stash them in the fridge. I've made them the night before work trips and they still tasted fresh at lunch the next day. The key is keeping the dressing from soaking into the tortilla too long, so if you're meal prepping, pack the dressing separately and assemble right before eating. The dressing itself lasts about five days in a sealed jar, and honestly, I use it on everything from salads to roasted vegetables.
Serving Suggestions
I love pairing these wraps with iced green tea on a warm day, or a crisp white wine if I'm pretending it's a fancy lunch. Sometimes I'll set out a bowl of sea salt chips or a simple side salad with lemon vinaigrette, but honestly, the wrap is filling enough to stand alone. If you're feeding a crowd, slice them into pinwheels and watch them disappear.
- Serve with a handful of kettle chips for contrast.
- Add a small cup of the extra dressing on the side for dipping.
- Pair with sparkling water infused with cucumber and mint.
Pin It This wrap taught me that the best meals don't need to be complicated, they just need to taste alive. Make it once and you'll understand why I keep coming back to it.
Recipe FAQs
- → What makes the green goddess dressing so special?
The dressing blends Greek yogurt, fresh herbs like parsley and tarragon, lemon juice, and a hint of garlic for a tangy, creamy flavor that brightens the wrap.
- → Can I substitute the chicken with other proteins?
Yes, grilled tofu or chickpeas can replace chicken for a plant-based alternative without compromising taste or texture.
- → How can I keep the wraps fresh if made ahead?
Wrap them tightly in parchment or plastic wrap and refrigerate for up to 24 hours to maintain freshness and prevent sogginess.
- → What tortillas work best for these wraps?
Whole wheat or spinach tortillas are ideal as they hold fillings well and complement the fresh ingredients with added fiber and flavor.
- → Are there suggestions to add more crunch or variety?
Sliced radishes or shredded carrots can be added to introduce extra texture and brighten the bite.