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Meatless Monday: Green goddess salad wraps

Salads and sandwiches are often served together. This dish combines the two (and adds a terrific dressing, too) for a scrumptious sandwich wrap.

Green goddess dressing is so easy to make, so don’t bother with the bottled version. This Meatless Monday recipe for green goddess salad wraps is slightly different from the standard, but it has all kinds of fresh flavor.

Traditionally, green goddess dressing includes anchovies or anchovy paste. To keep this recipe meat-free, I used black olives in place of anchovies. I also used fresh basil for fresh flavor and arugula leaves to add the “green” to the dressing.

Green goddess salad wraps

Tossed with arugula greens, carrots and corn, this salad is easy to wrap up for a sandwich. You’ll likely have leftover dressing, so save it to serve with salads the next day or two, or as a dip for veggies.

Green goddess salad wraps recipe

Serves 4


For the dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons black olives
  • 3 tablespoons lemon juice
  • 3 green onions
  • 4 fresh basil leaves
  • 1-2 garlic cloves
  • 1 cup, packed, fresh arugula greens
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup carrots cut into matchsticks
  • 6 ounces arugula greens
  • 1-1/2 cups corn kernels
  • 4 (8 inch) tortillas or sandwich wraps


  1. Add the mayonnaise, sour cream, olives, lemon juice, green onion, basil, garlic, 1 cup of arugula and salt and pepper to a blender or food processor.
  2. Blend until smooth. Taste, and adjust the seasoning as needed. Set aside.
  3. Add the 6 ounces of arugula greens, carrots, and corn to a mixing bowl and toss.
  4. Start by spooning several tablespoons of the dressing over the salad ingredients. Toss to combine to make sure all the ingredients are coated to your liking. If you have leftover dressing, use it for salad or veggie sticks the next day.
  5. Place the tortillas or sandwich wraps on a flat surface in front of you. Evenly divide the mixture between the tortillas, and spoon several heaping tablespoons of the salad down one side of each.
  6. Tightly roll the tortillas so they snugly hold the mixture. Slice each in half with a serrated knife and serve on individual plates, seam-side down.

Wrap your hands around a great sandwich.

More Meatless Monday recipes

Crabless cakes with a light remoulade sauce
Mason jar salad with farro, cabbage, apples and poppy seed dressing
Cold noodle and bok choy salad

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