Green Goddess Wellness Wrap (Print View)

A refreshing wrap combining chicken, avocado, crisp vegetables, and zesty green goddess dressing.

# Components:

→ Protein & Dairy

01 - 2 cooked chicken breasts (approximately 10.6 ounces), sliced or shredded
02 - 1/4 cup Greek yogurt
03 - 2 tablespoons mayonnaise
04 - 2 tablespoons 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 tablespoons fresh tarragon or basil
11 - 2 tablespoons chopped green onion
12 - 1 small garlic clove
13 - 1 tablespoon fresh lemon juice

→ Pantry

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

# Preparation Steps:

01 - Combine Greek yogurt, mayonnaise, optional feta cheese, 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 bright green. Adjust seasoning as needed.
02 - Briefly heat tortillas in a dry skillet or microwave until pliable.
03 - Place a tortilla flat and spread a generous spoonful of dressing down the center.
04 - Add baby spinach, sliced chicken, avocado, cucumber, and extra herbs if desired. Drizzle with another small spoonful of dressing.
05 - Fold the sides in and roll the tortilla tightly. Repeat with remaining wraps.
06 - Slice wraps in half and serve immediately or tightly wrap and refrigerate for up to 24 hours.

# Expert Advice:

01 -
  • The dressing is bright, creamy, and tastes nothing like sad desk food—it's the kind of flavor that makes you excited to eat something made at home.
  • You can prep everything in 20 minutes and still feel like you took care of yourself, which honestly feels rare.
  • It's naturally high in protein and loaded with vegetables, but you won't feel like you're being virtuous—it just tastes good.
02 -
  • Don't over-blend the dressing or it becomes gluey instead of creamy—stop as soon as it's smooth and bright green.
  • If you make these ahead, keep the dressing separate and only assemble when you're ready to eat, or the tortilla gets soggy and the avocado browns.
03 -
  • Toast your tortillas even if they're soft already—it changes their texture and makes them taste more intentional than just rolling cold.
  • Use a very sharp knife to slice the avocado and your finished wraps; it prevents the avocado from turning brown from bruising and gives cleaner cuts.
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