Begin by rinsing your seedless cucumbers under cold water. Use a vegetable peeler to remove the skin, then slice each cucumber lengthwise into long halves. Cut those halves into stick shapes and set aside.

In a blender, combine the fresh basil, garlic, parsley, lemon juice, and salt. Pour in the milk and add the Greek yogurt along with diced scallions. Blend until smooth and creamy.

In a medium bowl, place the softened cream cheese and a few spoonfuls of your freshly made Green Goddess dressing. Mix until well combined and smooth.

Take a flour tortilla and spread a generous layer of the cream cheese and dressing mixture across its surface. Sprinkle grated Parmesan cheese evenly over the spread. Layer Romaine lettuce and cucumber sticks; roll tightly and secure with toothpicks if desired.

Slice each wrap in half for easier handling. Serve immediately, or refrigerate leftover dressing and wraps separately.