Pin to Board There's something about the first bite of a Green Goddess Wrap that reminds me why I fell in love with cooking for myself on busy weekdays. I was standing in my kitchen on a Tuesday afternoon, staring at half a ripe avocado and some leftover rotisserie chicken, when I realized I didn't need a complicated lunch—I just needed something that tasted like actual care. That's when the green goddess dressing came together, and it changed everything about how I approach quick meals.
I made these for a picnic last summer, and my friend Sarah actually stopped mid-conversation to ask for the recipe. I remember her holding it like it was precious, the green dressing dripping a little onto her napkin, and she just kept saying 'this is so good.' That moment made me realize that simple food, when made with intention, creates the kind of memories that stick around.
Ingredients
- Cooked chicken breasts: Use rotisserie chicken if you're short on time—it's already seasoned and tender, and honestly just as good as cooking your own.
- Greek yogurt: This is the secret base that keeps the dressing creamy without being heavy, and it brings a subtle tang that brightens everything.
- Avocado: Pick one that yields gently to pressure; it should slice cleanly without that grainy texture you get when they're underripe.
- Fresh herbs (parsley, chives, tarragon, basil): Don't skip these—they're what makes the dressing actually green and genuinely taste like springtime in your mouth.
- Whole wheat or spinach tortillas: These hold up better than regular tortillas and add their own subtle nutrition without tasting like cardboard.
- Lemon juice: This keeps the avocado from browning if you're making wraps ahead, and it brightens the whole flavor profile.
- Cucumber, spinach, and fresh herbs: Layer these generously—they're not just filler, they're the textural backbone that makes every bite interesting.
Instructions
- Blend your green goddess magic:
- Throw everything into a blender—yogurt, mayo, herbs, garlic, lemon—and blend until it's smooth and genuinely, vividly green. Taste it and adjust; if it needs salt or more lemon, trust that instinct.
- Warm your tortillas gently:
- A few seconds in a dry skillet or a quick microwave makes them pliable and forgiving to roll. Cold tortillas crack and fight you; warm ones cooperate.
- Spread and layer with intention:
- Lay your tortilla flat, spread dressing down the center, then add spinach, chicken, avocado, and cucumber in that order so the dressing anchors everything. Don't be shy with the layers.
- Roll tight and keep moving:
- Fold the sides in first, then roll from the bottom up with steady pressure. A tight roll means everything stays put when you bite into it, rather than sliding out the other end.
- Serve fresh or plan ahead:
- These taste best immediately, but wrapped in parchment they keep beautifully for 24 hours in the fridge if you're meal-prepping.
Pin to Board I remember my mom trying one of these and realizing that healthy eating didn't have to be boring or feel like punishment. She actually asked me to make them again the next week, which meant more to me than any compliment about my cooking ever has.
Making the Dressing Right
The dressing is really where this recipe lives. Most people stop at parsley and call it a day, but the chives and tarragon bring this subtle, almost garlicky complexity that makes people lean in closer to figure out what they're tasting. Use a food processor if your blender is small—sometimes there's just not enough liquid to get the herbs to break down properly, and you end up with flecks of green that don't integrate. The mayo and yogurt ratio matters too; too much mayo and it tastes heavy, too much yogurt and it gets thin. I found that 60 grams yogurt to 30 grams mayo is the sweet spot.
Playing with Vegetables
This wrap is actually really forgiving about what vegetables you use. I've added shredded carrots, paper-thin radish slices, and even roasted red peppers, and it's never disappointed. In winter when good cucumbers are harder to find, I use crispy celery instead. The key is keeping everything thin enough to roll easily—a mandoline slicer is actually worth the counter space if you're making these regularly.
Beyond Chicken
Rotisserie chicken is my standard, but I've learned this wrap adapts beautifully to whatever protein you have. Grilled tofu soaks up the dressing flavor and becomes something special; canned chickpeas (drained and warmed) work if you're vegetarian; even leftover salmon makes an elegant version that feels almost fancy. The green goddess dressing is so vibrant that whatever you pair it with becomes better, which is why I keep this framework in mind for lots of other meals.
- Fresh herbs from a farmers market taste noticeably brighter than supermarket herbs that have been sitting.
- If you're making these ahead, wrap them tightly in parchment to keep them from drying out and the tortilla from getting soggy.
- Pair with iced green tea or sparkling lemon water to echo the fresh flavors.
Pin to Board This wrap has become my answer to 'what should we eat?' on days when everyone wants something different but nobody wants to spend all afternoon cooking. It's the kind of meal that feels like a small celebration of being able to take care of yourself.
Common Questions
- → What herbs are used in the green goddess dressing?
The dressing features parsley, chives, tarragon or basil, and green onion, blended with garlic and lemon juice.
- → Can this wrap be prepared in advance?
Yes, the wraps can be made ahead and stored tightly wrapped in the refrigerator for up to 24 hours without losing freshness.
- → Are there vegetarian alternatives for the protein?
Grilled tofu or chickpeas can be used instead of chicken for a vegetarian variation.
- → What type of tortillas are recommended?
Whole wheat or spinach tortillas work well, offering a wholesome base and flexibility when warmed.
- → How can the texture be enhanced?
Adding sliced radishes or shredded carrots provides extra crunch and contrast to the creamy and tender ingredients.