Green Goddess Chicken Wraps (Printer View)

Grilled chicken and crisp cabbage herb salad wrapped for a fresh, high-fiber meal option.

# What you'll need:

→ Chicken

01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Green Goddess Cabbage Salad

07 - 2 cups finely shredded green cabbage
08 - 1/2 cup finely chopped cucumber
09 - 1/2 cup finely chopped green onions
10 - 1/4 cup chopped fresh chives
11 - 1/4 cup chopped fresh parsley
12 - 1/4 cup chopped fresh basil
13 - 1/4 cup chopped fresh spinach
14 - 1/4 cup chopped fresh tarragon (optional)
15 - 1 ripe avocado, diced
16 - 1/4 cup crumbled feta cheese

→ Green Goddess Dressing

17 - 1/3 cup Greek yogurt
18 - 2 tablespoons mayonnaise
19 - 2 tablespoons olive oil
20 - 2 tablespoons lemon juice
21 - 2 tablespoons chopped fresh parsley
22 - 2 tablespoons chopped fresh basil
23 - 1 tablespoon chopped fresh chives
24 - 1 small garlic clove, minced
25 - 1/2 teaspoon salt
26 - Freshly ground black pepper, to taste

→ Assembly

27 - 4 large whole wheat or gluten-free wraps or tortillas
28 - Extra fresh herbs (optional)
29 - Lemon wedges (optional)

# Method:

01 - Preheat grill or grill pan to medium-high heat.
02 - Coat chicken breasts with olive oil, garlic powder, smoked paprika, salt, and black pepper. Grill for 4 to 5 minutes on each side until fully cooked and juices run clear. Let rest for 5 minutes, then slice thinly.
03 - Combine shredded cabbage, cucumber, green onions, chives, parsley, basil, spinach, tarragon if using, diced avocado, and crumbled feta in a large bowl.
04 - Whisk together Greek yogurt, mayonnaise, olive oil, lemon juice, parsley, basil, chives, minced garlic, salt, and black pepper in a small bowl until smooth.
05 - Pour the dressing over the salad and toss thoroughly to coat evenly.
06 - Lightly warm wraps until pliable to facilitate rolling.
07 - Layer sliced grilled chicken and a generous portion of the cabbage salad onto each wrap. Roll tightly and slice in half if desired.
08 - Serve wraps with optional extra fresh herbs and lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes like a farmers market exploded in the best way, with fresh herbs doing all the heavy lifting.
  • Twenty minutes from start to finish means weeknight dinners stop feeling like a chore.
  • The combination of creamy, crunchy, and herbaceous hits a satisfying sweet spot that keeps you coming back.
02 -
  • Don't assemble until you're ready to eat, or the wrap will become soggy and the herbs will wilt—this is the one moment where patience really pays off.
  • If your dressing separates or looks broken, start fresh with a clean bowl and whisk slowly; rushing it leads to a grainy texture that ruins everything.
03 -
  • Make the dressing up to two days ahead so the flavors deepen and meld, then store it in a jar in the fridge and shake well before using.
  • If you're cooking for a crowd, grill all the chicken at once, slice it, and keep it in a warm covered container while you finish assembling each wrap individually.
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