Introduction

Cucumber Green Goddess Wraps are a fresh and healthy option perfect for a light lunch or snack. These wraps combine crisp cucumbers, creamy Green Goddess dressing, and a hint of Parmesan for a flavorful bite that’s both satisfying and easy to make.

A close-up image of four cut veggie wraps stacked on a white marbled surface. Each wrap has three visible layers: a soft white tortilla on the outside, a middle layer of light green creamy sauce, and the inside filled with fresh, bright green lettuce mixed with diced pale green cucumbers. The textures show the wrap’s soft tortilla contrasting with the crisp freshness of the veggies inside. A blurred background displays a green drink in a clear glass and a lemon half, adding context. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 flour tortilla wraps
2 seedless cucumbers (or traditional cucumbers, peeled)
Romaine lettuce
Grated Parmesan cheese
2 oz cream cheese, softened
Toothpicks

For the Green Goddess Dressing

1/2 cup fresh basil
1 clove garlic, grated
1/2 cup fresh parsley
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 cup milk
1 cup plain Greek yogurt
1/2 cup diced scallions (including light green and white parts)

Instructions

Step 1: Peel both cucumbers. Slice each cucumber lengthwise from end to end to create two long halves. Then cut each half lengthwise 4-5 times to form cucumber sticks. You will use these sticks to fill the wraps, making 4 wraps total.
Step 2: Combine all dressing ingredients (basil, garlic, parsley, lemon juice, salt, milk, Greek yogurt, scallions) in a food processor or blender. Blend until smooth. Reserve extra dressing for salads or other uses.
Step 3: In a bowl, mix the softened cream cheese with about 1/3 cup plus 1 tablespoon of the Green Goddess dressing. Stir with a fork until smooth and well combined.
Step 4: Lay a tortilla flat and spread a layer of the cream cheese mixture in the center, leaving edges bare. Sprinkle with about 1/2 tablespoon grated Parmesan cheese. Add a handful of romaine lettuce on top, then place one cucumber half (with sticks) over the lettuce.
Step 5: Roll up the tortilla tightly and secure with two toothpicks. Slice each wrap into two halves. Repeat steps 4 and 5 for the remaining tortillas and cucumbers.

Tips & Variations

Use seedless cucumbers for a milder taste and less watery filling, but traditional cucumbers work well if peeled.
Add sliced avocado or smoked salmon for extra richness.
For a vegan version, substitute cream cheese with a plant-based alternative and use dairy-free yogurt and milk in the dressing.
Wraps can be made ahead and refrigerated; just add cucumbers and lettuce before serving to keep them crisp.

Storage

Store leftover wraps in an airtight container in the refrigerator for up to 1 day to maintain cucumber crispness. Keep any extra Green Goddess dressing separately in a sealed jar in the fridge for up to 3-4 days. Before eating wraps stored overnight, remove toothpicks and enjoy at room temperature or chilled. Reheating is not recommended as it affects texture.

How to Serve

A rolled wrap held by a woman's hand shows a white tortilla with layers inside that include bright green leafy lettuce and possibly cucumbers, all looking fresh and crisp. A thick, pale green sauce with a smooth texture is being poured over the wrap from a clear glass bottle. The background is softly blurred with hints of green herbs and a yellow lemon half, while more wraps lie nearby on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of seedless?

Yes, you can use traditional cucumbers but peeling them is recommended to reduce bitterness and excess moisture. Seedless cucumbers are preferred for a crisper and less watery wrap.

How long does the Green Goddess dressing keep?

The dressing can be stored in an airtight container in the refrigerator for about 3 to 4 days. Stir well before using if it has been sitting for a while.