Fresh Herbal Cucumber Wrap Delight (Print Version)
# Ingredients:
→ Wrap Ingredients
01 -
4 flour tortilla wraps
02 -
2 seedless cucumbers (can use traditional cucumbers with seeds)
03 -
Romaine lettuce
04 -
Grated Parmesan cheese
05 -
2 oz cream cheese, softened
06 -
Toothpicks
→ Green Goddess Dressing
07 -
1/2 cup fresh basil
08 -
1 clove garlic, grated
09 -
1/2 cup fresh parsley
10 -
2 tablespoons lemon juice
11 -
1/2 teaspoon salt
12 -
1/4 cup milk
13 -
1 cup plain Greek yogurt
14 -
1/2 cup diced scallions (light green and white parts)
# Instructions:
01 -
Peel both cucumbers, then slice them completely through the center from end to end so you have two long halves. Take each long half and slice lengthwise 4-5 times to create cucumber sticks. Each wrap will use one halved cucumber cut into sticks (you'll be making 4 full wraps in total).
02 -
Place all of the green goddess dressing ingredients (basil, garlic, parsley, lemon juice, salt, milk, Greek yogurt, and scallions) in a food processor, blender, or NutriBullet. Process until completely smooth.
03 -
In a bowl, combine the softened cream cheese with 1/3 cup + 1 tablespoon of the green goddess dressing. Stir until smooth using a fork to help incorporate the cream cheese into the dressing.
04 -
Lay one tortilla flat and spread some of the cream cheese/green goddess mixture over it, leaving the edges bare. Sprinkle with approximately 1/2 tablespoon of grated Parmesan cheese. Top with a handful of romaine lettuce, then place one of the sliced cucumber halves on top.
05 -
Roll up the tortilla tightly and secure with 2 toothpicks. Slice into 2 equal halves. Repeat with the remaining 3 tortillas until all cucumber sticks have been used. Serve immediately or refrigerate until ready to serve.
# Notes:
01 -
Extra Green Goddess dressing can be stored in the refrigerator for a few days
02 -
Seedless cucumbers work best due to fewer seeds and less water content
03 -
Can be prepared a few hours ahead
04 -
Best enjoyed the same day to maintain crunch and freshness