Origin of Green Goddess Chicken and Cucumber Wraps

The Green Goddess dressing was created in the 1920s at the Palace Hotel in San Francisco, inspired by a play of the same name. Over time, this vibrant, herb-forward dressing has become a staple in salads and wraps. The combination of this dressing with grilled chicken and fresh cucumbers makes for a deliciously balanced wrap.

What I Love About This Recipe

I love how fresh and vibrant these wraps taste. The creamy Green Goddess dressing adds a burst of herby goodnes, while the cucumber provides a refreshing crunch. It’s also a great make-ahead meal that stays fresh and delicious..

Also Read : Homemade Fruit Popsicles

Green Goddess Chicken and Cucumber Wraps

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 large whole wheat or spinach tortillas

• 1 cup cooked, shredded or grilled chicken breast

• ½ cup thinly sliced cucumber

• ¼ cup shredded lettuce (romaine or butter lettuce)

• ¼ cup thinly sliced avocado (optional)

• 2 tbsp crumbled feta or goat cheese (optional)

• ½ cup Greek yogurt or mayonnaise

• 1 tbsp lemon juice

• 1 clove garlic, minced

• ½ cup fresh parsley

• ¼ cup fresh basil

• ¼ cup fresh chives

• 2 tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper

Directions

• In a blender or food processor, combine Greek yogurt, lemon juice, garlic, parsley, basil, chives, olive oil, salt, and pepper.
• Blend until smooth and creamy. Adjust seasoning if needed.
• Lay out the tortillas on a clean surface.
• Spread a generous amount of Green Goddess dressing on each tortilla.
• Evenly distribute the shredded chicken over the tortillas.
• Add sliced cucumber, shredded lettuce, and avocado (if using).
• Sprinkle crumbled feta or goat cheese for extra flavor.
• Fold in the sides of the tortilla, then roll tightly from the bottom up.
• Slice in half and serve immediately, or wrap in foil for later.

Notes

• Storage Tip: Store the dressing separately and assemble the wraps just before eating to prevent sogginess.
• Protein Swap: Try this with grilled shrimp, tofu, or chickpeas for a vegetarian version.

The post Green Goddess Chicken and Cucumber Wraps appeared first on RecipeWikki.

Origin of the Dish

Shrimp soup has variations in many cuisines worldwide. In Asia, tom yum goong (Thai shrimp soup) is a spicy, tangy favorite. Latin America offers sopa de camarones, a rich shrimp soup often made with tomatoes and spices. Cajun-style shrimp bisque from Louisiana is another well-loved variation. This dish showcases the versatility of shrimp in global cooking.

Why It’s Loved

• Light yet satisfying, perfect for any season.
• Packed with bold, aromatic flavors.
• Customizable—can be made spicy, creamy, or brothy.
• A nutritious, protein-rich meal.

Also Read : Marinated Greek Chicken Kabobs

Shrimp Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

220

kcal

Ingredients

• 300g shrimp (peeled and deveined)

• 4 cups seafood or chicken broth

• 1 tbsp olive oil

• 1 small onion (chopped)

• 3 cloves garlic (minced)

• 1 medium tomato (chopped)

• 1 small carrot (sliced)

• ½ cup coconut milk (optional, for a creamy version)

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (optional, for heat)

• ½ tsp cumin

• ½ tsp salt

• ½ tsp black pepper

• 1 tbsp lime juice

• 1 tbsp chopped cilantro (for garnish)

Directions

• Sauté Aromatics – Heat olive oil in a pot. Add onions, garlic, and tomatoes. Cook until soft and fragrant.
• Add Broth & Spices – Pour in the broth and add carrots, paprika, cayenne, cumin, salt, and pepper. Let it simmer for 10 minutes.
• Cook the Shrimp – Add shrimp and cook for 3-4 minutes until pink and opaque.
• Finish the Soup – Stir in lime juice and coconut milk (if using). Let it simmer for another 2 minutes.
• Serve – Garnish with chopped cilantro and serve hot with rice or crusty bread.

Notes

• Swap coconut milk with heavy cream for a richer texture.
• For a spicier kick, add chili flakes or fresh chilies.

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