Save to Pinterest I threw this together on a Tuesday when the fridge was half-empty and my energy was completely gone. I had leftover chicken, some wilting herbs, and a craving for something that didn't involve turning on the stove for long. What started as a lazy dinner became something I now crave weekly. The dressing came out so bright and punchy that I stood at the counter eating it with a spoon before I even assembled the wraps.
My sister came over unannounced one Saturday and I made these for lunch. She took one bite, paused, and asked if I was secretly running a cafe out of my kitchen. Now she texts me every few weeks asking if its wrap day. Its become our thing, and I always make extra dressing because she takes a jar home every single time.
Ingredients
- Cooked chicken breasts: Rotisserie chicken works beautifully here and saves you time, just shred it with your hands for better texture than slicing.
- Greek yogurt: This makes the dressing creamy without being heavy, and it adds a subtle tang that balances the richness of the mayo.
- Mayonnaise: A little goes a long way for silkiness, I use the kind made with olive oil for a cleaner taste.
- Crumbled feta cheese: Optional but recommended, it adds a salty punch that makes the dressing unforgettable.
- Ripe avocado: Look for one that yields slightly when you press it, too firm and it wont spread nicely in the wrap.
- Cucumber: Julienne it thin so it adds crunch without making the wrap bulky or hard to roll.
- Baby spinach leaves: Tender and mild, they wilt just enough when the warm chicken touches them.
- Fresh parsley: The backbone of the green goddess flavor, do not skip this or use dried.
- Fresh chives: They bring a delicate onion flavor that doesnt overpower the other herbs.
- Fresh tarragon or basil: Tarragon is classic and slightly licorice-like, basil is sweeter and more approachable.
- Green onion: Adds a sharp brightness that wakes up the whole dressing.
- Garlic clove: One small clove is enough, raw garlic can take over fast.
- Fresh lemon juice: Freshly squeezed makes all the difference, bottled juice tastes flat here.
- Whole wheat tortillas or spinach wraps: Choose large ones that are soft and pliable, stale tortillas will crack when you roll them.
- Olive oil: A tablespoon helps the dressing come together and adds a fruity richness.
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 and let it rip until the whole thing turns a beautiful bright green. Taste it and add more lemon or salt if it needs a lift.
- Warm the tortillas:
- Heat them in a dry skillet for about 15 seconds per side or wrap them in a damp towel and microwave for 20 seconds. They should be soft and bendable, not stiff.
- Spread the dressing:
- Lay a tortilla flat and slather a generous line of dressing right down the center, leaving space at the edges. Dont be shy, this is where the flavor lives.
- Layer the fillings:
- Start with a handful of spinach, then add the chicken, avocado slices, cucumber, and any extra herbs you want. Drizzle another spoonful of dressing on top for good measure.
- Roll it up:
- Fold in the two sides like youre tucking in a burrito, then roll from the bottom up tightly. The tighter the roll, the easier it is to eat without everything falling out.
- Slice and serve:
- Cut each wrap in half on the diagonal so you can see all those colorful layers. Serve right away or wrap them snugly in parchment and chill for later.
Save to Pinterest I packed these for a picnic last summer and ate mine sitting on a blanket under a tree while the sun filtered through the leaves. It was one of those meals that tasted better because of where I was, and now every time I make them I think about that afternoon. Food has a way of holding onto moments like that.
Making It Your Own
If chicken isnt your thing, grilled tofu or mashed chickpeas work beautifully and soak up the dressing just as well. I once added thinly sliced radishes for extra snap and it was a revelation. You can also swap the tortilla for a collard green leaf if youre avoiding grains, though it takes a little more finesse to roll.
Storage and Meal Prep
The dressing keeps in a sealed jar for up to five days and actually tastes better the next day once the flavors meld. Assemble the wraps the night before and wrap them tightly in parchment, they hold up surprisingly well in the fridge. Just keep the avocado separate and add it right before you eat, or toss the slices with a little lemon juice to keep them from browning.
What to Serve Alongside
These wraps are filling enough on their own, but I like pairing them with a handful of kettle-cooked chips or a simple side of fruit. Iced green tea is my go-to drink, though a crisp white wine works if youre feeling fancy. Sometimes I make a quick cucumber salad with rice vinegar and sesame seeds to keep the freshness going.
- A small bowl of mixed berries adds a sweet contrast to the tangy dressing.
- Crispy sweet potato fries make it feel more like a full meal if youre extra hungry.
- Leftover dressing doubles as a dip for raw veggies or pita chips.
Save to Pinterest This wrap has become my answer to the question of what to eat when I want something that feels good in every way. I hope it does the same for you.
Recipe FAQs
- → What is the green goddess dressing made of?
The dressing blends Greek yogurt, mayonnaise, feta cheese, fresh herbs like parsley, chives, tarragon or basil, green onion, garlic, lemon juice, olive oil, salt, and pepper for a creamy, tangy flavor.
- → Can I substitute the chicken with plant-based options?
Yes, grilled tofu or chickpeas make excellent plant-based alternatives that keep the wrap hearty and flavorful.
- → How should I warm the tortillas before assembling?
Warm tortillas briefly in a dry skillet or microwave to make them pliable for easy rolling.
- → What fresh herbs are recommended for the dressing?
Parsley, chives, tarragon or basil, and green onion contribute bright and aromatic notes to the dressing.
- → Can this wrap be prepared in advance?
Yes, assemble and wrap tightly, then refrigerate for up to 24 hours, though it’s best enjoyed fresh.