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Green Goddess Veggie Wraps: Easy St. Patrick’s Fresh Lunch Recipe

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These Green Goddess Veggie Wraps are a vibrant, healthy lunch option packed with crisp veggies and a creamy homemade herb dressing, all wrapped in a festive green spinach tortilla. Perfect for St. Patrick’s Day or any time you want a fresh, satisfying meal that’s easy to customize and loved by all ages.

Ingredients

Scale
  • 2–4 spinach tortillas or wraps (8-inch, use gluten-free if needed)
  • 1 cup fresh baby spinach, washed and dried
  • 1 medium English cucumber, thinly sliced
  • 1 large bell pepper (any color), thinly sliced
  • 1 ripe avocado, sliced
  • 1 medium carrot, peeled and julienned
  • 1/2 cup shredded purple cabbage
  • 3–4 radishes, thinly sliced (optional)
  • 1/2 cup Greek yogurt or plain plant-based yogurt (for vegan)
  • 2 tablespoons mayonnaise (vegan or regular, optional)
  • 1/4 cup fresh parsley, roughly chopped
  • 2 tablespoons fresh chives or green onion, chopped
  • 1/4 cup fresh basil, torn
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons lemon juice (fresh)
  • 1 small garlic clove, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions

  1. Wash and dry all vegetables: baby spinach, cucumber, bell pepper, avocado, carrot, cabbage, and radishes.
  2. Slice cucumber and bell pepper into thin strips (about 1/4 inch thick). Julienne or shred the carrot. Slice avocado and radishes thinly. Set all veggies aside.
  3. In a blender or food processor, combine Greek yogurt (or plant-based yogurt), mayonnaise, parsley, chives, basil, dill, lemon juice, garlic, olive oil, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
  4. Warm spinach tortillas in a dry pan or microwave for 10-15 seconds until pliable.
  5. Lay a warmed spinach wrap on a cutting board. Spread 2 tablespoons of creamy herb dressing over the center, leaving a 1-inch border.
  6. Layer with baby spinach, then arrange cucumber, bell pepper, carrot, cabbage, avocado, and radishes on top (about 1/2 cup veggies per wrap).
  7. Fold the sides inward, then roll tightly from the bottom up. Secure with a toothpick or wrap tightly in parchment for on-the-go.
  8. Cut each wrap in half at a slight angle. Serve immediately, or wrap in plastic and chill for up to 4 hours.

Notes

For best results, use fresh herbs in the dressing and pat all veggies dry before assembling to prevent soggy wraps. Warm tortillas before filling to keep them pliable. Customize with seasonal veggies or add protein like grilled tofu or chickpeas. Store veggies and dressing separately if prepping ahead. Not recommended for freezing.

Nutrition

Keywords: green goddess, veggie wrap, St. Patrick’s Day, vegetarian, vegan, healthy lunch, spinach wrap, fresh herbs, meal prep, gluten-free option

Find it online: https://leilameals.com/green-goddess-veggie-wraps-easy-st-patricks-fresh-lunch-recipe/