Green Goddess Chicken Wraps (Print Version)

Grilled chicken and a crisp cabbage salad combine in fresh, high-fiber wraps with herbal dressing.

# What You'll Need:

→ For the 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

→ For the 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

→ For the 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

→ For Assembly

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

# Cooking Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, garlic powder, smoked paprika, salt, and black pepper. Grill 4 to 5 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice thinly.
03 - In a large bowl, toss together finely shredded cabbage, chopped cucumber, green onions, chives, parsley, basil, spinach, tarragon if using, diced avocado, and crumbled feta cheese.
04 - Whisk Greek yogurt, mayonnaise, olive oil, lemon juice, parsley, basil, chives, minced garlic, salt, and freshly ground black pepper in a small bowl until smooth.
05 - Pour dressing over the cabbage salad mixture and toss gently to coat evenly.
06 - Heat the wraps slightly to enhance pliability.
07 - Layer sliced grilled chicken and a generous portion of the cabbage salad onto each wrap.
08 - Roll wraps tightly, slice in half if desired, and serve garnished with extra fresh herbs and lemon wedges.

# Expert Advice:

01 -
  • It turns leftover grilled chicken into something that feels restaurant fancy without any extra work.
  • The cabbage salad stays crisp for hours, so you can prep it in the morning and assemble wraps whenever hunger hits.
  • Every bite delivers that addictive combination of creamy, tangy, and herbaceous flavors that make you want to lick the bowl.
  • Its high in fiber and protein, so it actually keeps you full instead of leaving you hunting for snacks an hour later.
02 -
  • Do not overdress the salad or it will get soggy and the wraps will fall apart; add the dressing right before you assemble, not hours in advance.
  • If your avocado is not ripe, leave it out entirely rather than adding hard, flavorless chunks that ruin the creamy contrast.
  • Always rest your grilled chicken before slicing; cutting it too soon makes it dry and sad, and all that flavorful juice ends up wasted on the cutting board.
03 -
  • Use a sharp knife to slice the chicken against the grain so every piece is tender and easy to bite through without the whole wrap falling apart.
  • If your wraps keep tearing when you roll them, they are too cold; warm them for ten seconds in the microwave or a hot skillet and they will cooperate immediately.
  • Taste the dressing before you toss it with the salad and adjust the lemon, salt, or garlic to your preference, because this is your wrap and it should taste exactly how you want it.
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