Save to Pins I threw together my first Green Goddess wrap on a Tuesday afternoon when the fridge was overstuffed with herb bundles from the farmers market. I had grilled chicken left over and a head of cabbage that needed using, so I started chopping everything green I could find. The dressing came together in under a minute, and when I took that first bite, I realized I had accidentally made something I would crave for weeks. It tasted like spring in a tortilla, bright and crunchy and impossibly satisfying.
I made these wraps for a picnic last summer, and my friend who claims to hate cabbage ate two of them before admitting what was inside. She kept asking what made the filling so creamy, and I had to confess it was just Greek yogurt and a pile of fresh herbs. Now she texts me every few weeks asking if I remember the recipe, even though I have sent it to her three times. Some dishes just have that effect on people.
Ingredients
- Boneless, skinless chicken breasts: These grill up fast and slice beautifully, but if they are uneven, pound them gently so they cook at the same rate and stay juicy.
- Olive oil: A little rubbed on the chicken before grilling prevents sticking and helps the spices cling to the meat instead of falling through the grill grates.
- Garlic powder and smoked paprika: This simple spice blend adds warmth without overpowering the fresh, herby vibe of the salad.
- Green cabbage: Shred it as finely as you can; the thinner the pieces, the better they absorb the dressing and the easier the wrap rolls up without tearing.
- Cucumber: I use English cucumbers because they have fewer seeds and more crunch, and I never bother peeling them.
- Green onions, chives, parsley, basil, spinach, and tarragon: This is where the magic happens; do not skip the herbs or try to substitute dried ones, because the fresh green flavor is what makes the whole dish sing.
- Avocado: Wait until it is perfectly ripe, soft but not mushy, and dice it just before mixing so it does not turn brown.
- Feta cheese: The salty, tangy crumbles add little pockets of richness that balance out all the bright, crisp vegetables.
- Greek yogurt: This is the creamy base of the dressing, and I always use full fat because it tastes better and does not get watery.
- Mayonnaise: Just two tablespoons give the dressing body and a silky texture that coats every leaf and shred.
- Lemon juice: Freshly squeezed is non negotiable here; bottled lemon juice tastes flat and will ruin the brightness you are going for.
- Whole wheat or gluten free wraps: Warm them for a few seconds in a dry pan or microwave so they bend instead of crack when you roll them tight.
Instructions
- Preheat the grill:
- Get your grill or grill pan screaming hot before the chicken goes on, so you get those beautiful char marks and a little smoky flavor. If the heat is too low, the chicken will steam instead of sear.
- Season and grill the chicken:
- Rub the olive oil and spices all over the chicken breasts, making sure every inch is coated. Grill them for four to five minutes per side, resisting the urge to flip them early, and let them rest for five minutes before slicing so the juices stay inside the meat instead of running all over your cutting board.
- Prep the cabbage salad:
- Toss the shredded cabbage, cucumber, green onions, and all those gorgeous fresh herbs into a big bowl, then fold in the diced avocado and crumbled feta gently so the avocado does not turn to mush. This salad is all about texture, so keep everything in distinct, crunchy pieces.
- Whisk the dressing:
- Combine the Greek yogurt, mayonnaise, olive oil, lemon juice, parsley, basil, chives, minced garlic, salt, and black pepper in a small bowl and whisk until it is smooth and pale green. Taste it and adjust the salt or lemon if needed, because this dressing should be bold enough to stand up to all that cabbage.
- Dress the salad:
- Pour the dressing over the salad and toss everything together until every shred of cabbage is lightly coated. Do not drown it; you want the vegetables to glisten, not swim.
- Warm the wraps:
- Heat your tortillas in a dry skillet or microwave for just a few seconds so they become pliable and easy to roll without tearing.
- Assemble the wraps:
- Lay a warm tortilla flat, pile sliced grilled chicken down the center, and top with a generous heap of the dressed cabbage salad. Roll it up tightly, tucking in the sides as you go, and slice it in half on the diagonal if you want it to look fancy.
Save to Pins The first time I packed these wraps for lunch, a coworker leaned over and asked if I had ordered takeout because they looked and smelled too good to be homemade. I told her it took me twenty minutes that morning, and she did not believe me until I wrote down the recipe on a Post it note. She made them that weekend and sent me a photo with the caption why have I been eating sad desk salads for years, and I did not have a good answer except that sometimes we forget food can be this easy and this delicious at the same time.
Make Ahead and Storage Tips
You can grill the chicken and prep the cabbage salad a day in advance, keeping them separate in the fridge until you are ready to assemble. The dressing also holds up beautifully for two days in a sealed container, though you might need to give it a quick whisk before using because the olive oil can separate. I do not recommend assembling the wraps more than an hour ahead, because even the sturdiest tortilla will get soggy once the dressing soaks in, and nobody wants a limp, sad wrap.
Swaps and Substitutions
If you do not eat meat, swap the grilled chicken for crispy baked tofu or roasted chickpeas tossed in the same spice blend, and you will still get plenty of protein and texture. For a dairy free version, skip the feta and use a plant based yogurt in the dressing, though I recommend adding an extra squeeze of lemon to keep the tanginess. If fresh herbs are hard to find or expensive, you can get away with using just parsley and basil, but do not even think about using dried herbs because they will not give you that bright, grassy flavor that makes this recipe work.
Serving Suggestions
These wraps are perfect on their own, but if you want to round out the meal, serve them with a handful of kettle cooked chips, a cup of gazpacho, or a simple arugula salad dressed with olive oil and lemon. They also pair beautifully with a chilled glass of Sauvignon Blanc or a tall glass of iced green tea with a sprig of mint. If you are feeding a crowd, set out all the components and let people build their own wraps, because everyone likes to control their own chicken to salad ratio.
- Slice the wraps on the diagonal and arrange them on a platter with lemon wedges and extra herbs scattered on top for a presentation that looks like you tried.
- If you have leftover salad, it makes an excellent side dish on its own or spooned over grilled fish the next day.
- For a fun twist, try using the salad as a topping for grain bowls or stuffed into pita pockets instead of tortillas.
Save to Pins Once you make these wraps, you will start finding excuses to grill extra chicken just so you can have them again. They are the kind of recipe that turns a regular Wednesday into something worth looking forward to, and that is exactly what good food should do.
Questions & Answers
- → What type of chicken works best for grilling?
Boneless, skinless chicken breasts are ideal as they cook evenly and quickly on a grill or grill pan, developing a smoky crust while remaining juicy inside.
- → Can I prepare the cabbage salad in advance?
Yes, the green cabbage salad can be tossed and refrigerated up to a day ahead to develop flavors. Add the dressing and assemble wraps just before serving for optimal freshness.
- → Are gluten-free wraps suitable for this dish?
Absolutely, gluten-free tortillas can be used to accommodate dietary preferences without compromising texture or taste.
- → How can I make this meal vegetarian?
Replace grilled chicken with grilled tofu or cooked chickpeas for a protein-rich vegetarian alternative while keeping the fresh herbaceous salad intact.
- → What herbs are included in the green cabbage salad?
The salad features fresh chives, parsley, basil, spinach, and optional tarragon, adding layers of herbal brightness and complexity.
- → What type of dressing complements the salad?
A creamy dressing combining Greek yogurt, mayonnaise, olive oil, lemon juice, garlic, and fresh herbs balances acidity and richness to enhance the salad's flavors.