Eating fresh doesn’t have to be boring, complicated, or dull. And it’s that time of year when we start looking for lighter recipe options. The New Year is upon us. We’ve been treating ourselves to indulgent foods and extra slices of pie. Isn’t it time for a Cucumber Wrap with Green Goddess Dressing? When I said above that eating light and fresh doesn’t have to be boring, this recipe really proves that to be true. Cucumber wraps are drenched in an herby robust flavor from the green goddess dressing. There’s also Parmesan cheese sprinkled in there and the Romaine lettuce adds an extra burst of crunch in the bite.
Not convinced that these are as good as I say they are? Ok, listen to this. I had a small get-together and made some of the usual suspects you see at a party like a dip and buffalo chicken meatballs. I also made these cucumber wraps. These were the first food item to disappear. Yes! Everyone when back again and again for more of these. The great thing about the recipe card below is it’s really easy to double the recipe if you’re making this for a crowd. Trust me, these will be the hit of the menu!
What is Green Goddess Dressing?
It has quite the ring to it, doesn’t it? Green Goddess dressing just makes you want to know more. It gets it’s name from is vibrantly green color and was popular in the ’70s. My dad was surprised when I said I was making a recipe that used Green Goddess dressing, I guess it’s making a bit of a comeback now? Recipes will vary, but this Green Goddess dressing is made with:
- Greek Yogurt
- Parsley
- Scallions
- Basil
- Lemon juice
- Garlic
- Salt
Everything blends together and you’ve created a smooth, cool, and creamy Green Goddess dressing! While this recipe uses it on cucumber wraps, you can store it in the fridge and also use it on salads or for dipping other veggies.
I wanted to include a few process shots here since I think these will help as you prepare the wraps.
Below, you’ll see that you use the seedless cucumbers in their full length, so you won’t be cutting them in half or making them shorter. You want to find flour tortillas that are as long as the cucumbers, I found the the burrito sizes wraps work for this. Taco sized will be too small.
Next, here you see what it should look like right before you roll everything up to form the wrap. The cucumbers have been peeled, sliced in half length-wise so you have two long halves. Then, then two long halves are then sliced so that you have more stick-like shapes of the cucumbers.
The tortilla has first been topped with the Green Goddess dressing, then Parmesan cheese, then Romaine, and lastly the cucumber.
If you’re serving at a party I recommend spearing each wrap section with toothpicks. This will help the wrap stay together and not fall apart. I didn’t do this for the photo only because the toothpicks tend to be a bit distracting in the photo. If you make these, let me know what you think!
If you’re looking for lighter recipes you might also like:
Chickpea and Spinach Stuffed Sweet Potatoes
Sweet Potato and Broccoli Tahini Rice Bowls
Cucumber Green Goddess Wraps
Cucumber Green Goddess Wraps are a light and refreshing salad wrap. Bursting with robust zesty flavor from the herbs and garlic in the green goddess dressing, and extra crunchy from the cucumber and romaine lettuce. Cool, creamy, and refreshing. You can feel good about eating these!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 wraps
Ingredients
For the Wraps
4 flour tortilla wraps
2 seedless cucumbers (you can use traditional cucumbers with seeds but I really prefer seedless here)
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 (include the light green and white parts)
Instructions
1. Peel both cucumbers, and slice both of them completely through the center from end to end so you have two long halves. Now, take each long half and slice length-wise about 4-5 times so that you’ve made cucumber sticks, see image above. Each wrap is going to be made using one of these halved cucumbers cut into sticks, so you are going to be making 4 full wraps in total like the image above.
2. Place all of the green goddess dressing ingredients in a food processor or blender, I actually use my NutriBullet so that works really well too if you have one. Process until completely smooth. You’re going to have extra that you can use on salads during the week because you won’t use all of the dressing in these wraps.
3. In a bowl, combine the softened cream cheese with 1/3 cup + 1 tablespoon of the green goddess dressing and stir until smooth. I used a fork to help the cream cheese combine into the dressing.
4. To assemble the wraps you are going to make 4 full wraps that each get sliced in half. So, lay one tortilla flat, cover with some of the green goddess mixture (you don’t want to go all the way to the edges, keep most of it more towards the center leaving the edges bare). Then sprinkle with 1/2 tablespoon of grated Parmesan cheese (this doesn’t have to be exact…add a little more if you want it cheesier!), then top with a handful of romaine, then lastly top with one of the sliced cucumbers halves (again, see image above for how it should look at this point). Now roll up, and secure with 2 toothpicks, slice into 2 halves pieces. Repeat with the remaining 3 wraps until all cucumbers have been used. If you have leftover dressing, it can be stored in the fridge for a few days and used on salads.
Notes
Green Goddess Dressing was sourced from 100 Days of Real Food