Save to Pinterest The first time I made these wraps, I was rushing through lunch prep on a Tuesday, grabbing whatever looked green from the fridge. That homemade green goddess dressing turned everything ordinary into something unexpectedly vibrant—the kind of meal that makes you slow down mid-bite and actually taste what you're eating. Now I make them constantly, partly because they're ready in 30 minutes, but mostly because that bright, herbaceous dressing has a way of making even a simple lunch feel intentional.
I remember bringing these to a potluck last spring where everyone was stressed about the heat, and somehow these cool, herbaceous wraps became the thing people kept coming back to. One guest asked for the dressing recipe three times during the afternoon, and I realized this wasn't just lunch anymore—it was the kind of dish that makes people feel cared for.
Ingredients
- Cooked chicken breasts, 300g total: Pre-cooked makes this weeknight-friendly, or rotisserie chicken saves even more time—shred it while it's still slightly warm and it distributes more evenly.
- Greek yogurt, 60g: The base of your dressing, adding creaminess without heaviness; full-fat tastes noticeably richer than non-fat.
- Mayonnaise, 30g: Trust this small amount to bring everything together with silky richness.
- Crumbled feta cheese, 30g (optional): Adds a salty tang that deepens the herb flavors, but the dressing is excellent without it.
- Ripe avocado, 1: Slice it just before assembling so it doesn't brown; if you're making these ahead, keep the avocado separate and add it only when serving.
- Fresh parsley, 1/2 cup: The star herb—use the tender leaves and stems, they blend more smoothly than just leaves alone.
- Fresh chives, 1/4 cup: Their mild onion bite is essential; frozen won't give you the same brightness.
- Fresh tarragon or basil, 2 tbsp: Tarragon brings subtle anise notes that make the dressing distinctive, but basil works beautifully if that's what you have.
- Green onion, 2 tbsp chopped: Adds a whisper of sharpness that balances the creaminess.
- Garlic clove, 1 small: Raw garlic is potent, so measure carefully—you want to taste it, not be knocked back by it.
- Fresh lemon juice, 1 tbsp: Brightens everything and prevents the dressing from tasting heavy or flat.
- Baby spinach, 1 cup: Tender and mild, it disappears into the wrap without overpowering other flavors.
- Cucumber, 1 small: Julienne it for delicate ribbons that don't create bulk in the wrap.
- Large whole wheat or spinach tortillas, 4: Look for ones that are pliable enough to fold without cracking—thicker wraps hold up better to the filling.
- Olive oil, 1 tbsp (optional): Adds silkiness to the dressing if you want it slightly looser.
- Salt and freshly ground black pepper, to taste: Taste the dressing at the end and adjust—fresh herbs need a bit more salt than you might expect.
Instructions
- Build your green goddess dressing:
- Combine Greek yogurt, mayonnaise, feta if using, parsley, chives, tarragon or basil, green onion, garlic, lemon juice, and a drizzle of olive oil in a blender or food processor. Pulse until the herbs are finely chopped and the dressing is vibrant green and creamy, about 30 to 45 seconds—don't over-blend or the herbs will turn dark and bitter. Taste and adjust salt and pepper until it tastes bright and herbaceous.
- Warm your tortillas:
- A brief warm in a dry skillet or 15 seconds in the microwave makes them pliable and less likely to tear when you roll them. If they're already soft, you can skip this step.
- Layer your first wrap:
- Lay a tortilla flat on your work surface and spread a generous spoonful of green goddess dressing down the center, leaving space on the sides so the filling doesn't squeeze out. Layer baby spinach first (it acts as a barrier), then sliced chicken, avocado slices, and cucumber ribbons in a line down the middle.
- Add finishing touches and roll:
- Drizzle another small spoonful of dressing over the vegetables, then fold the sides in about an inch and roll tightly from the bottom up, using the tortilla to tuck the filling in as you go. A firm roll keeps everything contained without squishing the delicate avocado.
- Repeat and serve:
- Make the remaining three wraps the same way, then cut them in half at a slight angle and serve immediately while everything is crisp. If you're making them ahead, wrap each half tightly in parchment paper and refrigerate for up to 24 hours—the dressing keeps everything moist.
Save to Pinterest These wraps have become my default lunch when I need something I can feel good about eating. There's something grounding about sitting down to bright greens and fresh herbs in the middle of a busy day.
Making This Wrap Your Own
The magic of this wrap is how flexible it is without losing its soul. I've made it with everything from grilled tofu to crispy chickpeas on weeks when I skipped the chicken, and the green goddess dressing carries it every time. Add radishes for peppery crunch, shredded carrots for sweetness, or sliced red onion if you like a sharper bite. The vegetables are just a canvas for that herbaceous dressing, so trust your instincts about what sounds good.
Prep and Storage Wisdom
I've learned that these wraps are best assembled fresh—the tortilla stays soft and the avocado stays bright green. That said, if you're planning ahead, prep everything else the night before: slice your chicken, chop your vegetables, make the dressing, and store each component separately in airtight containers. In the morning, assembly takes five minutes. If you do wrap them ahead, keep the avocado out and add it just before eating, then wrap each half tightly in parchment and they'll hold in the fridge for up to 24 hours.
Flavor Pairing and Serving Suggestions
These wraps taste even better when you think about what's around them. Serve them with something cool and light—iced green tea, sparkling water with cucumber, or a crisp white wine if you're having an actual lunch break. The bright herbaceous notes in the dressing pair beautifully with acidity, so a Sauvignon Blanc feels celebratory without being heavy. I like to serve them with something crunchy on the side like roasted chickpeas or a simple green salad, though honestly they're complete on their own.
- Pair with lemon-infused sparkling water to echo the brightness of the dressing.
- A side salad of peppery greens and radishes extends the meal without adding heaviness.
- These wraps travel well for picnics, desk lunches, or afternoon hikes when you want food that tastes deliberate.
Save to Pinterest These wraps remind me that the best meals are the ones that taste like they were made with care, not convenience. Green goddess dressing is that little moment where you choose brightness over blandness.
Recipe FAQs
- → What makes the green goddess dressing vibrant?
The dressing blends fresh herbs like parsley, chives, tarragon or basil with Greek yogurt and lemon juice, offering a refreshing and tangy green sauce.
- → Can I substitute the chicken with a plant-based option?
Yes, grilled tofu or chickpeas work well as protein alternatives without compromising flavor or texture.
- → How can I make the wraps more crunchy?
Adding sliced radishes or shredded carrots to the filling will provide extra crispness and texture.
- → What type of tortilla is recommended?
Whole wheat tortillas or spinach wraps provide a wholesome base that complements the fresh ingredients.
- → How long can these wraps be stored?
Wraps can be tightly wrapped and refrigerated for up to 24 hours, best enjoyed fresh for optimal taste and texture.