Green Goddess Wellness Wrap (Print Version)

Juicy chicken and creamy avocado combine with crisp veggies and tangy dressing in a wholesome wrap.

# Components:

→ Protein & Dairy

01 - 2 cooked chicken breasts, sliced or shredded (about 10.5 oz)
02 - 1/4 cup Greek yogurt (for dressing)
03 - 2 tbsp mayonnaise (for dressing)
04 - 2 tbsp crumbled feta cheese (optional, for dressing)

→ 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 (for dressing)
09 - 1/4 cup fresh chives (for dressing)
10 - 2 tbsp fresh tarragon or basil (for dressing)
11 - 2 tbsp chopped green onion (for dressing)
12 - 1 small garlic clove, minced (for dressing)
13 - 1 tbsp fresh lemon juice (for dressing)

→ 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, for dressing)

# Method:

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 as needed.
02 - Heat tortillas briefly in a dry skillet or microwave until pliable.
03 - Spread a generous spoonful of dressing down the center of each tortilla. Layer baby spinach, sliced chicken, avocado, cucumber, and extra herbs if desired. Drizzle another spoonful of dressing on top.
04 - Fold the sides of the tortilla inward and roll tightly to enclose the filling. Repeat for all tortillas.
05 - Slice wraps in half and serve immediately or wrap tightly and refrigerate up to 24 hours.

# Expert Advice:

01 -
  • The green goddess dressing tastes restaurant-quality but comes together in under two minutes.
  • It's the kind of meal that works for meal prep on Sunday or a quick lunch you throw together in fifteen minutes.
  • You actually feel energized afterward instead of that mid-afternoon slump, which is saying something.
02 -
  • If your avocado is even slightly brown inside, start over—one mushy bite ruins the whole experience.
  • The dressing can be made up to three days ahead, but don't assemble the wraps until you're ready to eat them or the tortilla gets soggy.
03 -
  • If you're making the dressing ahead, transfer it to an airtight container and it'll stay fresh and vibrant for three full days—the color actually deepens slightly, which is beautiful.
  • The wraps are best eaten immediately, but if you absolutely must make them ahead, slice them into halves, wrap each half tightly in parchment paper, and they'll keep for about twenty-four hours without getting soggy.
Return