Green Goddess Wraps
On hot days or when you just need a bite of something light but still full of flavor, these Green Goddess Wraps are fabulous. Easy to make, loaded with veggies, and dressed with my favorite dressing, these wraps are perfect for light meals, sharing with friends, or whenever you want a delicious vegetarian meal!
I have a hard time deciding between sandwiches and wraps, but when it comes to flavor, these Green Goddess Wraps really deliver. In this dish, fresh veggies, crunchy pepitas, and boiled eggs for protein are tossed with my favorite herb dressing and stuffed inside spinach wraps. Not only are they easy to make and pretty, but every bite is fabulous!
Green Goddess Wraps
These wraps are perfect on hot days when you want to serve a chilled lunch that’s still pretty special. You can make the green goddess dip ahead of time, which will cut down on your prep time. Many of the veggies and the egg can also be prepped ahead of time, so all you need to do is dress the veggies, mix, and assemble your wraps.
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This recipe makes enough for 6 wraps, but you can easily double or triple it if you’re feeding a crowd. Just don’t prepare the wraps too far in advance, or your tortillas will get soggy. Serve your wraps, cut into portions, on a Big Board or a serving platter, and lunch – or dinner – is served!
Why I love this recipe
- It’s light, flavorful, and full of crunchy, fresh veggies.
- Green Goddess Wraps are elegant enough for entertaining but also easy enough for lunch at home.
- You can switch up the veggies – see all my suggestions below!
Gather these ingredients
- Green Goddess Dip – You can make this dip up to a few days in advance.
- Green cabbage – Shaved.
- Red cabbage – Shaved.
- Cucumber – Finely chopped.
- Green onions – Finely chopped.
- Pepitas – Toasted.
- Spinach tortillas – You’ll need 6 tortillas.
- Avocados – 2 to 3 small avocados.
- Soft-cooked eggs – 4 eggs, diced.
- Radishes – Very thinly sliced.
How to make Green Goddess Wraps
- Combine the cabbage, cucumber, green onions, pepitas, and green goddess dip in a bowl. Toss well to mix.
- Lay a tortilla out flat in front of you. Mash the avocados and spread 1/6th of the mashed avocado over the tortilla. This will help bind everything together.
- Top the avocado with the cabbage mixture, 1/6th of the chopped eggs, and 1/6th of the radish slices.
- Tightly roll the wrap and slice it in half. Repeat with the remaining wraps.
- Serve the wraps on a platter with a small bowl of the green goddess dip, a few radish wedges, and some small basil leaves for garnish.
- Enjoy!
Tips & substitutions
- Instead of shredding the cabbage by hand, save some time and grab a bag of coleslaw shreds from the grocery store.
- Make the dip ahead of time – it’ll keep fine in the fridge for 3-4 days. You can also buy store-bought Green Goddess dressing if you are in a pinch.
- No spinach tortillas? You can use your favorite flavor, or for a pretty presentation, mix it up with tomato, spinach, and whole wheat tortillas.
- You can add other vegetables to the mix, including julienne carrots, sprouts, shredded lettuce, and more. Get creative!
- Look for the tiny pepitas, and if you can find them already roasted, that’ll save you a few minutes.
- Buy ripe avocados or purchase them 3-4 days in advance and let them ripen on the counter.
Serving suggestions
These are great wraps for a light lunch or dinner. On super hot days, serve them with a chilled soup or some tasty muffins. I love putting out a luncheon spread that includes a platter of these Green Goddess Wraps, a fruity salad, and a delicious lemon dessert. That’s my idea of a fabulous meal!
Storage
The wraps are best eaten fresh, but if you do have leftovers, wrap them tightly in plastic wrap and store them in the fridge for up to a day.
Check out these awesome light lunch recipes while you’re here
- Chicken Lettuce Wraps
- Quinoa-Arugula Salad with Goats Cheese
- Tuna Apple Salad
- Cheeseburger Crunch Wrap
Get the Recipe:
Green Goddess Wrap
Ingredients
- ¾ cup Green Goddess Dip
- 1 ½ cups shaved green cabbage
- 1 ½ cups shaved red cabbage
- 1 ½ finely chopped cucumber
- ½ cup green onions, chopped
- ¾ cup toasted pepitas, make sure they are the very small tiny green ones, toasted
- 6 Spinach flour tortillas
- 2-3 small avocados, for mashing
- 4 soft cooked eggs, diced
- ½ cup radishes, very thinly sliced (use a mandolin)
Instructions
- In a bowl, combine the cabbage, cucumber, green onions, pepitas, and the Green Goddess dressing. Mix until coated.
- On each tortilla, add mashed avocado (which will help bind the ingredients together), and top with cabbage mixture, chopped eggs, and radish slices.
- Tightly roll the wraps, slice in half, and serve on a serving plate with another small bowl of dip, a few wedges of radishes and tiny basil leaves for garnish. Serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
