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.