Green Goddess Cucumber (Print Version)
# Ingredients:
→ Wrap Fillings
01 -
2 seedless cucumbers
02 -
A handful of romaine lettuce
03 -
Toothpicks for securing
04 -
Grated Parmesan cheese, as needed
05 -
4 soft flour tortillas
06 -
2 oz softened cream cheese
→ Herby Dressing
07 -
1/2 cup fresh parsley leaves
08 -
1/4 cup milk or plant-based alternative
09 -
1/2 chopped scallions (white and light green bits)
10 -
1 clove grated garlic
11 -
Juice from half of a lemon (2 tbsp)
12 -
1/2 teaspoon table salt
13 -
1/2 cup fresh basil leaves
14 -
1 cup plain Greek yogurt or similar substitute
# Instructions:
01 -
Slice the cucumbers in half down the middle, peeling the skin first. Cut each half into long, thin sticks (about 4-5 per half). Each tortilla will use one half cut into sticks.
02 -
Throw the basil, parsley, garlic, scallions, Greek yogurt, lemon juice, milk, and salt into a blender or food processor. Blend until smooth with no chunks left. Save leftovers for other dishes!
03 -
Grab a bowl and mix the softened cream cheese with 1/3 cup plus another tablespoon of the prepared herb dressing. Stir everything until it’s smooth and combined.
04 -
Spread herb cream cheese mix onto the center of a tortilla. Sprinkle a little Parmesan cheese, toss in some lettuce, and top with cucumber sticks. Roll it up tightly, stick in two toothpicks to hold things together, and slice in half. Repeat with the rest of the ingredients to make four filled wraps.
# Notes:
01 -
Stick to seedless cucumbers for the best results. Keep extra dressing in the fridge a few days for salads or dipping.