Green Goddess Wellness Wrap (Printer version)

Wholesome wrap featuring chicken, avocado, spinach, and tangy green goddess dressing on whole wheat tortilla.

# What You'll Need:

→ Protein & Dairy

01 - 2 cooked chicken breasts (approximately 10.6 oz), sliced or shredded
02 - 1/4 cup Greek yogurt
03 - 2 tbsp mayonnaise
04 - 2 tbsp crumbled feta cheese (optional)

→ Vegetables & Herbs

05 - 1 ripe avocado, sliced
06 - 1 small cucumber, julienned
07 - 1 cup baby spinach leaves
08 - 1/2 cup fresh parsley leaves
09 - 1/4 cup fresh chives
10 - 2 tbsp fresh tarragon or basil
11 - 2 tbsp chopped green onion
12 - 1 small garlic clove
13 - 1 tbsp fresh lemon juice

→ Pantry

14 - 4 large whole wheat tortillas or spinach wraps
15 - Salt and freshly ground black pepper, to taste
16 - 1 tbsp olive oil (optional)

# Directions:

01 - Combine Greek yogurt, mayonnaise, feta cheese (if using), parsley, chives, tarragon or basil, green onion, garlic, lemon juice, olive oil, salt, and pepper in a blender or food processor. Blend until smooth and vibrant green. Adjust seasoning to taste.
02 - Gently warm tortillas in a dry skillet or microwave until pliable.
03 - Lay a tortilla flat and spread a generous spoonful of green goddess dressing down the center. Layer with baby spinach, sliced chicken, avocado, cucumber, and additional herbs if desired. Drizzle with another spoonful of dressing.
04 - Fold the sides of the tortilla inward and roll up tightly. Repeat with remaining ingredients.
05 - Slice each wrap in half and serve immediately or wrap tightly and refrigerate for up to 24 hours.

# Expert Advice:

01 -
  • It tastes like a salad and a sandwich had a love child that actually makes you feel good after eating it.
  • The green goddess dressing is so addictive youll want to put it on everything for the next week.
  • You can prep the components ahead and roll them up in under two minutes when hunger strikes.
  • Its one of those rare recipes that looks impressive but requires almost zero cooking skill.
02 -
  • If your tortilla rips while rolling, it was either too cold or too dry, warming them is not optional.
  • Dont overfill the wrap or youll end up with a messy explosion on the first bite, less is more when it comes to structural integrity.
  • The dressing thickens in the fridge, so if you make it ahead, let it sit at room temperature for a few minutes before using.
03 -
  • Taste the dressing before you assemble the wraps, its way easier to fix the seasoning when its still in the blender.
  • Use a Y-peeler to shave the cucumber into ribbons instead of julienning it, it makes the wrap easier to roll and looks prettier when you cut it open.
  • If the dressing is too thick, thin it with a teaspoon of water or extra lemon juice until it reaches a pourable consistency.
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