Save I stumbled onto green goddess dressing quite by accident one weeknight when I was clearing out my fridge and found a handful of herbs on the verge of wilting. Instead of tossing them, I threw everything into my blender with some yogurt and mayo, and suddenly I had this vibrant, creamy sauce that tasted like springtime. That happy accident became the soul of this wrap, and now it's my go-to when I need something that feels both nourishing and exciting on a busy day.
I made these wraps for a lunch picnic last summer, and my friend Sarah asked for the recipe before we'd even finished eating. There's something about biting into that cool, creamy combination of avocado and spinach with the herby punch of the dressing that just works. Now whenever she visits, she texts ahead asking if I'm making them, and honestly, that's become my favorite compliment.
Ingredients
- Cooked chicken breasts: Use rotisserie chicken if you're short on time, or poach your own the night before for meal prep ease.
- Greek yogurt: This is your secret to a creamy dressing without the heaviness of straight mayo, plus it adds protein.
- Mayonnaise: The glue that binds the dressing together, so don't skip it even if you're tempted.
- Feta cheese: Optional, but it adds a salty depth that makes the whole thing feel restaurant-quality.
- Ripe avocado: Use one that yields slightly to pressure, not rock hard or mushy.
- Cucumber: Julienne it thin so it actually integrates into each bite instead of sliding out.
- Baby spinach: The tender leaves work better here than tough mature spinach.
- Fresh parsley, chives, tarragon: These are non-negotiable for that verdant green color and the herbaceous flavor that makes this dressing special.
- Green onion, garlic, lemon juice: The holy trinity that adds brightness and prevents the dressing from tasting flat.
- Whole wheat or spinach tortillas: Look for ones with some actual substance so they don't tear when you roll them.
Instructions
- Blend the goddess sauce:
- Throw your yogurt, mayo, herbs, garlic, and lemon juice into a blender and pulse until the mixture turns that luminous pale green. This usually takes about 30 seconds, and you want it smooth but not liquified.
- Warm your tortillas:
- A quick 20 seconds in a dry skillet or 15 seconds in the microwave makes them flexible enough to roll without cracking. Let them cool for just a moment so they don't cook your fillings.
- Build your wrap:
- Lay the tortilla flat, spread that green sauce down the middle like you're drawing a line, then layer everything on top of it. The order matters less than making sure each ingredient gets a taste of dressing.
- Roll with intention:
- Fold in the sides first, then roll from the bottom up, keeping tension as you go so nothing shifts. A tight roll means nothing falls out when you bite into it.
Pin it There's a moment I remember, maybe the third time I made these, when my daughter actually set down her phone to focus on eating one of these wraps. She said the dressing tasted like summer, and I realized this recipe had become about more than just feeding someone quickly—it had become a small ritual of care.
The Magic of the Green Goddess
What makes this dressing work is the balance between creamy and bright, richness and freshness. The yogurt keeps it light enough that you don't feel weighted down after eating, while the mayo gives it that silky texture your tongue actually wants. The herbs are the real star though—when you blend them into a creamy base, they become less like a garnish and more like the entire reason you're eating this wrap in the first place.
Meal Prep Made Easy
I've learned that you can actually build these wraps a day ahead if you keep the avocado separate and the dressing in its own container. That way, on Tuesday morning when you're grabbing lunch, everything is ready to assemble in two minutes flat. It's not quite as good as eating it immediately fresh, but it's about 90 percent there, and sometimes good enough is exactly what you need.
Variations That Work
Once you've made this wrap a few times, you start seeing it as a template rather than a rigid recipe. I've added grilled zucchini, roasted red peppers, and even crispy chickpeas when I'm feeding vegetarians. The dressing carries all of it beautifully, which is why this wrap has become my answer to almost any dietary preference.
- Try shredded carrots or sliced radishes for additional crunch and color.
- Swap the chicken for grilled tofu or crispy chickpeas to make it vegetarian.
- Keep a separate container of dressing for dipping if you prefer not to coat the whole wrap.
Pin it These wraps have quietly become my answer to the question I ask myself most days: what do I actually want to eat? They're nourishing without being fussy, and they remind me that the best meals are the ones you look forward to making again.
Frequently Asked Questions
- → How do I prepare the green goddess dressing?
Blend Greek yogurt, mayonnaise, feta (optional), parsley, chives, tarragon or basil, green onion, garlic, lemon juice, olive oil, salt, and pepper until smooth and vibrant.
- → Can I substitute the chicken with a plant-based option?
Yes, grilled tofu or chickpeas make excellent vegetarian alternatives while maintaining protein content.
- → What type of tortillas work best for this wrap?
Large whole wheat or spinach tortillas provide a wholesome and pliable base that complements the filling.
- → How should I store leftovers?
Wrap tightly in parchment or plastic wrap and refrigerate for up to 24 hours to maintain freshness.
- → What additional vegetables can enhance the wrap?
Sliced radishes or shredded carrots add a crunchy texture and fresh flavor contrast.