Green Goddess Wellness Wrap

I discovered the magic of green goddess dressing on a Tuesday afternoon when my refrigerator looked almost empty, and I needed something that felt both light and satisfying. A handful of fresh herbs—parsley, chives, tarragon—sat wilting in their crisper drawer, and instead of tossing them, I decided to blend them with yogurt and mayo. The moment that bright green mixture came together, I knew exactly what needed to happen: it had to wrap around chicken and fresh vegetables in the softest tortilla. This wrap became my go-to when I wanted something quick but still felt homemade.

I made these wraps for a friend who'd just started eating healthier, and watching her take that first bite told me everything—her eyes lit up when she realized that eating well didn't have to taste boring. She asked for the recipe that same day, and now she makes them every week. That's when I knew this wasn't just a recipe; it was the kind of thing that sticks with people because it actually tastes like food made with care, not obligation.

Ingredients

• 2 cooked chicken breasts (about 300 g), sliced or shredded: Pre-cooked rotisserie chicken saves time, but grilling your own gives you control over flavor and moisture.
• 60 g Greek yogurt: The tanginess anchors the dressing and keeps it lighter than mayo alone ever could.
• 30 g mayonnaise: This balances the yogurt's tartness and creates that creamy texture everyone expects.
• 30 g crumbled feta cheese (optional, for dressing): A pinch of feta adds unexpected richness if you want it, but the dressing shines without it too.
• 1 ripe avocado, sliced: Choose one that yields slightly to pressure—you want it soft but not brown.
• 1 small cucumber, julienned: The thin cut lets it distribute evenly without becoming a soggy mess.
• 1 cup baby spinach leaves: Use fresh, tender spinach; the hearty varieties can overpower delicate bites.
• 1/2 cup fresh parsley leaves: This is the backbone of your dressing, so don't skip it for dried herbs.
• 1/4 cup fresh chives: They bring a mild onion note that softens the garlic.
• 2 tbsp fresh tarragon or basil: Tarragon gives an almost licorice undertone; basil leans brighter and peppery.
• 2 tbsp chopped green onion: The white and light green parts add bite without overwhelming.
• 1 small garlic clove: One clove is enough—more than that and it bullies all the other flavors.
• 1 tbsp fresh lemon juice: This keeps everything tasting fresh and prevents the dressing from feeling heavy.
• 4 large whole wheat tortillas or spinach wraps: Buy the thickest ones you can find so they don't tear when you roll.
• Salt & freshly ground black pepper, to taste: Taste as you go; the herbs can mask when you need more seasoning.
• 1 tbsp olive oil (optional, for dressing): Add this only if your dressing feels too thick, not before.

Instructions

Blend your way to green goddess magic:

Throw your yogurt, mayo, feta (if using), parsley, chives, tarragon, green onion, garlic, lemon juice, oil, salt, and pepper into a blender or food processor. Pulse until smooth and that incredible bright green appears. Taste it before you finish—this is your moment to adjust, so if you want more lemon, more garlic, or more salt, add it now.

Warm those tortillas to pliability:

A dry skillet over medium heat for 30 seconds per side, or a quick spin in the microwave wrapped in a damp towel—either way, you want them soft enough to roll without cracking. Cold tortillas will split; warm ones cooperate.

Build with intention:

Lay your tortilla flat and spread a generous spoonful of that green dressing down the center, leaving about an inch on each side. Layer baby spinach first (it cushions everything), then your chicken, then avocado, then cucumber. Drizzle a little more dressing over top and add any extra fresh herbs if you're feeling generous.

Roll tight and keep it together:

Fold the sides in first, then roll from bottom to top with steady pressure—not so hard you burst the tortilla, but firm enough that it doesn't unravel. This is the move that separates wrap success from wrap regret.

Serve or save:

Slice in half on the bias if you want it to look beautiful, and eat immediately while everything is fresh and the tortilla is still warm. If you're making ahead, wrap each one in parchment and refrigerate; it holds for about 24 hours.

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There's a moment when you take that first bite of a wrap you've built yourself—when the chicken is tender, the avocado creamy, the dressing bright enough to wake up your mouth—and you realize you've created something that tastes expensive without any fuss. That moment happened to me at my kitchen counter, standing over the sink, and I've chased it ever since.

The Green Goddess Dressing Reimagined

This dressing deserves its own section because it's genuinely transformative. I've drizzled it over roasted potatoes, dolloped it on grilled fish, spread it on toast with a soft egg, and stirred it into grain bowls. The ratio of fresh herbs to creamy base is what makes it work—too much yogurt and it tastes thin, too much parsley and it tastes like you're eating the garden. Getting it right is as much about tasting and adjusting as it is about following measurements.

Customization That Actually Works

Vegetarian wraps with grilled tofu or crispy chickpeas hold up beautifully, and shredded radishes or carrots add a crunch that plays well against the creamy dressing. I've also added thinly sliced bell peppers, microgreens, and even cooked beets for color and sweetness. The skeleton of this wrap—the dressing and tortilla—stays the same, but the insides can shift based on what you have on hand or what your body is craving that day.

Make-Ahead Strategy and Serving Ideas

These wraps are ideal for meal prep if you assemble them the night before, though texture changes slightly as moisture from the vegetables softens the tortilla. Pack them in parchment so they don't stick to each other, and keep them away from the warmest part of your fridge. Serve them with iced green tea on a warm day, or pair them with a crisp white wine like Sauvignon Blanc if you're making them for friends.

• Store assembled wraps in the coldest part of your fridge for up to 24 hours.
• You can prep all your components separately and assemble fresh wraps at lunchtime if you prefer.
• Leftover dressing keeps for about three days in an airtight container and works on salads or with roasted vegetables.

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These wraps remind me that the best food is the kind you actually want to eat, and the kind you want to share. Make them for yourself on a regular Tuesday, or make them for someone who needs a reminder that eating well can taste this good.

Common Recipe Questions

→ How is the green goddess dressing made?

The dressing blends Greek yogurt, mayonnaise, feta cheese, fresh herbs like parsley, chives, and tarragon, plus lemon juice and garlic for a smooth, flavorful sauce.

→ Can I substitute the chicken with a plant-based protein?

Yes, grilled tofu or chickpeas can be used as delicious alternatives for a vegetarian option without sacrificing texture or flavor.

→ What is the best way to warm the tortillas?

Gently warm tortillas in a dry skillet or microwave briefly to make them pliable and easier to roll.

→ Are there suggestions for adding extra crunch?

Adding sliced radishes or shredded carrots provides a fresh and crispy texture to complement the creaminess.

→ How long can assembled wraps be stored?

Wraps can be tightly stored in the refrigerator for up to 24 hours to maintain freshness before serving.

→ What sides pair well with this wrap?

This wrap pairs nicely with iced green tea or a crisp Sauvignon Blanc for a balanced and refreshing meal.