Save to Pinterest I threw this together on a Wednesday afternoon when the fridge was half-empty and my energy was running on fumes. I had leftover chicken, a bunch of herbs wilting in the crisper, and a serious craving for something bright and filling. Twenty minutes later, I was biting into the most vibrant, satisfying wrap I'd made in months. The dressing—thick, tangy, and shockingly green—turned everything it touched into something worth remembering.
The first time I made these for friends, I watched them unfold the wraps like they were inspecting a gift. One of them asked if I'd ordered them from some fancy cafe. I laughed and told her it was just herbs, yogurt, and leftovers. She didn't believe me until I showed her the blender still sitting on the counter, streaked with green. That dressing became her obsession for the rest of the summer.
Ingredients
- Cooked chicken breasts: Use rotisserie chicken if you want to skip the stove entirely, the seasoning adds extra flavor without any effort.
- Greek yogurt: This is the creamy base that keeps the dressing thick and tangy without feeling heavy like regular mayo would.
- Mayonnaise: Just enough to add richness and help the dressing cling to every bite.
- Crumbled feta cheese: Optional but worth it, the salty funk makes the dressing taste like it came from a restaurant.
- Ripe avocado: Wait until it yields slightly when you press it, too firm and it wont spread, too soft and it turns to mush.
- Cucumber: Julienne it thin so it adds crunch without making the wrap awkward to bite through.
- Baby spinach leaves: Tender and mild, they add color and nutrition without overpowering the other flavors.
- Fresh parsley: The backbone of the dressing, it gives that grassy, bright flavor that makes the whole thing sing.
- Fresh chives: Subtle onion flavor that blends into the background but youd miss it if it wasnt there.
- Fresh tarragon or basil: Tarragon is classic and slightly licorice-like, basil is sweeter and more familiar, both work beautifully.
- Green onion: Adds a sharp bite that balances the creaminess of the yogurt and mayo.
- Garlic clove: One small clove is all you need, any more and it starts to taste like a different recipe.
- Fresh lemon juice: Brightens everything and keeps the dressing from tasting flat or one-dimensional.
- Whole wheat tortillas or spinach wraps: Make sure theyre fresh and pliable, stale tortillas crack when you roll them and ruin the whole experience.
- Olive oil: A small drizzle helps the dressing emulsify and adds a hint of richness.
Instructions
- Blend the green goddess dressing:
- Toss the yogurt, mayo, feta, parsley, chives, tarragon, green onion, garlic, lemon juice, olive oil, salt, and pepper into a blender and let it rip until the whole thing turns smooth and electric green. Taste it with a spoon and adjust the salt or lemon if it needs more punch.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about 20 seconds per side or wrap them in a damp towel and microwave for 15 seconds. This makes them soft and easy to roll without tearing.
- Spread the dressing:
- Lay a tortilla flat and spoon a thick stripe of green goddess down the center, leaving space on the sides so it doesnt squish out when you roll.
- Layer the fillings:
- Start with a handful of spinach, then add the chicken, avocado slices, cucumber sticks, and any extra herbs you want to sneak in. Drizzle a little more dressing over the top for good measure.
- Roll it up:
- Fold in the left and right sides first, then roll from the bottom up, tucking as you go to keep everything snug. If it feels loose, you didnt tuck hard enough.
- Slice and serve:
- Cut each wrap in half on a diagonal and serve right away, or wrap them tightly in parchment and stash them in the fridge for tomorrow. They hold up surprisingly well for about a day.
Save to Pinterest I started packing these for lunch after realizing how much money I was wasting on sad desk salads that left me hungry an hour later. Now I make a batch of dressing on Sunday and roll up wraps throughout the week. My coworker started asking me to make her one every Monday. I charge her in coffee.
How to Store and Reheat
Wrap each one tightly in parchment paper or foil and keep them in the fridge for up to 24 hours. The dressing will soften the tortilla slightly, but it still tastes great. Dont freeze these, the avocado and cucumber turn watery and weird. If you want to prep ahead, keep the components separate and assemble them fresh when youre ready to eat.
Swaps and Variations
Swap the chicken for grilled tofu, canned chickpeas, or even leftover turkey if thats what you have. The dressing is the star, so the protein is really just along for the ride. If you cant find tarragon, basil works perfectly, and if you hate feta, leave it out and add a pinch more salt. I once used a garlic naan instead of a tortilla and it was absurdly good.
Serving Suggestions
These wraps are a meal on their own, but if you want to round things out, serve them with a handful of sweet potato chips, a simple fruit salad, or a cold soup like gazpacho. They pair beautifully with iced green tea, sparkling water with lime, or a crisp white wine if youre feeling fancy.
- Cut them into pinwheels for a party appetizer that actually gets eaten.
- Double the dressing recipe and use the leftovers as a dip for veggies or a sauce for grain bowls.
- Add a handful of shredded carrots or sliced radishes for extra crunch and color.
Save to Pinterest This wrap became my go-to for days when I want something that feels like self-care without requiring much effort. Its bright, filling, and tastes like I actually have my life together, even when I dont.
Recipe FAQs
- → What herbs are used in the green goddess dressing?
The dressing features fresh parsley, chives, tarragon or basil, and green onion, blended with Greek yogurt and lemon juice for a bright, herbaceous flavor.
- → Can I make the wraps ahead of time?
Yes, they can be securely wrapped and refrigerated for up to 24 hours without losing freshness or texture.
- → What subtitles well with these wraps for a meal pairing?
Refreshing iced green tea or a crisp Sauvignon Blanc complement the fresh and tangy flavors perfectly.
- → How can I make this wrap vegetarian?
Replace the chicken with grilled tofu or chickpeas for a satisfying vegetarian alternative.
- → What is the best way to warm the tortillas?
Briefly warming tortillas in a dry skillet or microwave makes them pliable and easier to roll without cracking.
- → Are there any common allergens in this dish?
Yes, it contains dairy from yogurt, mayonnaise, and feta, as well as wheat from tortillas. Eggs may be present in mayonnaise depending on the brand.