Save The first time I made a green goddess wrap, I was standing in my kitchen on a Tuesday afternoon, staring at a perfectly ripe avocado and wondering if I could turn it into something more interesting than guacamole. A friend had mentioned she'd been craving something fresh but filling, and I remembered a vibrant green dressing I'd tasted once at a cafe. Something clicked—what if I layered it all into a wrap with tender chicken? The result was so good I've made it at least twice a week ever since.
I brought these to a picnic last summer, and watching people take that first bite—seeing their faces light up when they tasted the herbaceous dressing mixed with creamy avocado and tender chicken—reminded me why I love cooking for others. One person asked for the recipe three times before I finally wrote it down, and I've since learned it's become a rotation in their weeknight dinner plan.
Ingredients
- Cooked chicken breasts (about 300 g), sliced or shredded: Use rotisserie chicken if you're short on time, or poach your own for the freshest flavor and most control over seasoning.
- Greek yogurt (60 g) and mayonnaise (30 g): Together they create a dressing that's creamy but not heavy, with the yogurt adding tang and protein.
- Crumbled feta cheese (30 g, optional): Adds a salty, briny note that brings the whole dressing to life, though the wrap is delicious without it if you need to skip dairy.
- Ripe avocado, sliced: Pick one that yields slightly to pressure, not hard and not mushy—it should slice cleanly without browning the moment you cut into it.
- Cucumber, julienned: The julienne cut keeps everything the same delicate thickness, so every bite has a consistent crunch.
- Baby spinach leaves: Raw spinach wilts slightly when it meets the warm dressing and warm tortilla, creating a silky texture.
- Fresh parsley, chives, tarragon or basil, and green onion (for dressing): Don't skip the herb combination—the mix of flavors is what makes this dressing taste alive rather than just green.
- Fresh garlic clove and lemon juice: These brighten everything without overpowering the delicate herbs.
- Large whole wheat or spinach tortillas: Choose ones that are fresh and flexible, not stiff or overly dry.
- Salt and freshly ground black pepper: Taste as you blend and adjust—the feta adds saltiness, so go easy at first.
Instructions
- Make the green goddess dressing:
- Combine the Greek yogurt, mayonnaise, feta cheese, parsley, chives, tarragon or basil, green onion, garlic clove, and lemon juice in a blender or food processor. Pulse a few times, then blend until the mixture turns a vibrant, almost glowing green and reaches a smooth, spoonable consistency. Taste it—you'll know immediately if it needs more salt, lemon, or herbs, and you can adjust right there in the blender.
- Warm the tortillas:
- Lay each tortilla flat in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 15–20 seconds. They should be warm and pliable, almost steaming slightly, so they'll roll without cracking.
- Build the wraps:
- Place a warm tortilla on a clean surface and spread a generous spoonful of green goddess dressing down the center in a thin line. Layer baby spinach first, then sliced or shredded chicken, then avocado slices, then julienned cucumber, adding a light drizzle of extra dressing over the vegetables. If you want, tuck in a few more fresh herbs for extra flavor and color.
- Roll tightly:
- Fold in the left and right sides of the tortilla about an inch or so inward, then starting from the bottom edge, roll upward as tightly as you can manage without tearing the tortilla. The tighter the roll, the easier it is to cut and eat without everything spilling out onto the plate.
- Finish and serve:
- Slice each wrap in half at a slight diagonal angle—it looks nicer and makes it easier to grab. Serve immediately while the tortilla is still warm and the dressing is at its most vibrant, or wrap each wrap tightly in parchment paper and refrigerate for up to 24 hours if you're prepping ahead.
Save There's something about serving a wrap that's still slightly warm, with herbs that smell like a garden and a dressing so green it almost glows, that makes people pause mid-bite and actually taste what they're eating. That pause—that moment of recognition—is what I'm after every time I make this.
The Green Goddess Dressing Secret
The magic of this wrap lives entirely in the dressing. I spent months trying different ratios of herbs and dairy before landing on this combination, and the breakthrough came when I realized the green goddess dressing doesn't need to be a smooth puree—it can have tiny flecks of herbs visible if you pulse instead of fully blending. This keeps the texture interesting and makes the herbs taste fresher rather than muddy. The Greek yogurt-to-mayonnaise ratio gives you that creamy base without the heaviness of all mayo, and if you're using feta, it pulls everything together with a subtle saltiness that makes you want just one more bite.
Making It Ahead and Storage
These wraps are genuinely better when you make them fresh and eat them immediately, but life isn't always fresh-and-immediate. If you're prepping for the week, make the dressing the night before and store it in a sealed container in the fridge—it actually gets more flavorful as the herbs continue to infuse. In the morning, assemble the wraps just before you leave, wrapping each one tightly in parchment paper so the tortilla stays pliable and doesn't dry out. The avocado might brown slightly around the very edges, but the flavor stays true, and honestly, that's a small sacrifice for having a restaurant-quality lunch waiting for you at noon.
Variations and Swaps
The beauty of a wrap is that it's endlessly customizable without losing its soul. I've made these with grilled tofu for vegetarian friends, and the dressing carries them just as well as it does the chicken. Thinly sliced radishes add a peppery crunch if you want something besides cucumber, and shredded carrots bring a subtle sweetness that plays nicely against the herbaceous dressing. One time I added a thin layer of hummus underneath the dressing, and it created this unexpected richness that didn't make the wrap heavy. The core stays the same—protein, greens, dressing, crunch—and you can play with the details based on what's in your fridge or what you're craving that day.
- Try adding grilled tofu, chickpeas, or even flaked canned tuna as a protein swap.
- Fresh mint or dill can replace the tarragon if that's what you have on hand.
- A thin smear of hummus or goat cheese adds richness without overwhelming the fresh herbs.
Save This wrap has become my answer to "what should we eat?" on days when we want something that feels like taking care of ourselves. It's the kind of food that makes you feel as good as it tastes.
Common Questions
- → What ingredients make the dressing vibrant?
Fresh herbs like parsley, chives, tarragon or basil, combined with Greek yogurt, mayonnaise, feta cheese, lemon juice, and garlic create a bright, creamy dressing.
- → Can I substitute chicken for a vegetarian option?
Yes, grilled tofu or chickpeas make excellent vegetarian alternatives that maintain protein content and texture.
- → How should I prepare the tortillas for wrapping?
Warm tortillas briefly in a dry skillet or microwave to make them pliable for easy rolling.
- → What vegetables add crunch and freshness to the wrap?
Julienned cucumber, sliced avocado, and baby spinach provide refreshing texture and flavor contrasts.
- → How can I store the wraps if made ahead?
Wrap them tightly in parchment or plastic wrap and refrigerate up to 24 hours for freshness.