Herb-Infused Cucumber Wraps (Print Version)

# Ingredients:

→ For the Wraps

01 - 4 flour tortilla wraps
02 - 2 seedless cucumbers (can use traditional cucumbers with seeds but seedless is preferred)
03 - Romaine lettuce
04 - Grated Parmesan cheese
05 - 2 oz cream cheese, softened
06 - Toothpicks

→ For the 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 (include the 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. Note that you'll have extra dressing that you can use on salads during the week.
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 (add more if desired for extra cheesiness). 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 - You will have extra Green Goddess dressing that can be stored in the refrigerator for a few days and used on salads.
02 - Seedless cucumbers work best for this recipe as they have fewer seeds and less water content.
03 - For a gluten-free option, use gluten-free tortilla wraps.
04 - The wraps can be prepared a few hours ahead and stored in the refrigerator, but are best enjoyed the same day to maintain their crunch and freshness.

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