Save I tossed together my first Green Goddess wrap on a Wednesday afternoon when I had leftover grilled chicken and way too much cabbage from a farmers market haul. The dressing came together in under a minute, and when I took that first bite, the crunch and creaminess hit at the same time. It felt like summer in a tortilla. My partner walked in, saw the mess of green herbs everywhere, and said it looked like I was making a salad for rabbits, but then he tried one and went quiet. Now its the thing I make when I want something that feels light but actually fills you up.
I made these for a picnic last spring and wrapped them in parchment paper like little gifts. My friend who usually skips lunch entirely ate two and asked if I was secretly a caterer. The herbs were so bright that day, almost electric, and the avocado was perfectly ripe. We sat on a blanket in the park, and for once, no one was scrolling on their phone. It was just us, the wraps, and the weird satisfaction of eating something that tasted this good and still felt virtuous.
Ingredients
- Boneless, skinless chicken breasts: I always pound them to an even thickness before grilling so they cook uniformly and stay juicy instead of drying out on the edges.
- Olive oil: Use it twice, once to coat the chicken and again in the dressing, and dont skip the good stuff because you really taste it here.
- Smoked paprika: It gives the chicken a faint campfire flavor without any actual smoke, and a little goes a long way.
- Green cabbage: Shred it as thin as you can manage because thick chunks dont wrap well and they overpower the other textures.
- Fresh herbs (parsley, basil, chives, tarragon): This is where the magic lives, so use whatever combination you can find fresh, and dont be shy about it.
- Avocado: Wait until its just barely soft to the touch, dice it last, and toss it gently so it doesnt turn into mush.
- Feta cheese: The crumbly, briny kind adds little pockets of salt that balance the creamy dressing perfectly.
- Greek yogurt: It makes the dressing tangy and thick without feeling mayo heavy, and it sneaks in extra protein too.
- Lemon juice: Fresh is non negotiable here because bottled lemon juice tastes flat and slightly bitter in a way that ruins the brightness.
- Whole wheat or gluten free wraps: Warm them for ten seconds in a dry pan so they bend instead of crack when you roll them up tight.
Instructions
- Preheat and prep the grill:
- Get your grill or grill pan screaming hot before the chicken touches it, because thats how you get those dark, caramelized lines that actually taste like something.
- Season and grill the chicken:
- Rub the spices and oil all over the chicken breasts, then grill them about four to five minutes per side until the internal temp hits 165 degrees. Let them rest for five minutes before slicing, or all the juice runs out onto the cutting board instead of staying in the meat.
- Make the cabbage salad base:
- Toss the shredded cabbage, cucumber, green onions, and all those fresh herbs into a big bowl. Add the diced avocado and crumbled feta last so they dont get smashed while you mix.
- Whisk the Green Goddess dressing:
- Combine the Greek yogurt, mayo, olive oil, lemon juice, herbs, garlic, salt, and pepper in a small bowl and whisk hard until its smooth and creamy. Taste it and adjust the salt or lemon if it needs more punch.
- Dress the salad:
- Pour the dressing over the cabbage mixture and toss gently but thoroughly so every shred gets coated. You want it glossy but not drowning.
- Warm the wraps:
- Heat each tortilla in a dry skillet for about ten seconds per side, just until theyre pliable and smell toasty.
- Assemble the wraps:
- Lay a wrap flat, add a line of sliced chicken down the center, then pile on a generous scoop of the dressed cabbage salad. Roll it tight like a burrito, tucking in the sides as you go, and slice it in half on the diagonal if you want it to look fancy.
- Serve immediately:
- Serve with extra lemon wedges and a sprinkle of fresh herbs if youre feeling it. These are best eaten right away while the wrap is still warm and the salad is still crisp.
Save The first time I served these at a casual dinner, my friend who claims she doesnt like healthy food asked for the recipe before she even finished chewing. She said it tasted like something youd order at a trendy cafe, not something you could throw together on a weeknight. I felt ridiculously proud, like Id pulled off a magic trick. Its funny how a pile of greens and some grilled chicken can make you feel like youve really figured something out in the kitchen.
Make It Your Own
If youre vegetarian or just out of chicken, grilled tofu or roasted chickpeas work beautifully here and soak up the dressing in a way that feels just as satisfying. I once used leftover rotisserie chicken and it saved me ten minutes without sacrificing any flavor. You can also swap the feta for goat cheese if you want something creamier, or leave out the cheese entirely and add a handful of toasted sunflower seeds for crunch and richness.
Storage and Leftovers
The dressing keeps in the fridge for up to three days in an airtight container, and it actually gets better as the flavors marry. I like to prep the cabbage salad and store it undressed in a separate container so I can assemble wraps on demand throughout the week. The grilled chicken holds up for about four days in the fridge, and it tastes great cold or reheated gently in a skillet. Just dont assemble the wraps more than an hour ahead, or the tortillas turn soggy and the whole thing loses its magic.
Pairing and Serving Ideas
These wraps pair beautifully with a crisp Sauvignon Blanc or a cold iced green tea if youre keeping it light. I sometimes serve them with a side of sweet potato fries or a simple cucumber and tomato salad dressed with olive oil and lemon. If youre feeding a crowd, set out all the components in bowls and let people build their own wraps so everyone can adjust the ratios to their liking.
- Add a drizzle of hot sauce or a pinch of red pepper flakes if you want a little heat.
- Throw in some thinly sliced radishes for extra crunch and a peppery bite.
- Use butter lettuce leaves instead of tortillas for a low carb version that still feels like a real meal.
Save This recipe has become my go to when I want something that feels like taking care of myself without a lot of fuss or cleanup. Every time I make it, I remember that cooking doesnt have to be complicated to be really, really good.
Recipe Q&A
- → How do I ensure the chicken stays juicy when grilling?
Marinate the chicken lightly with olive oil and seasonings, then grill over medium-high heat for 4-5 minutes per side. Let it rest 5 minutes before slicing to retain juices.
- → Can I use different greens instead of cabbage?
Yes, finely shredded kale or romaine lettuce can be good alternatives that add texture and freshness.
- → What can I substitute for feta cheese if needed?
For a dairy-free option, omit the feta or use a plant-based cheese alternative that complements the flavors.
- → How far in advance can I prepare the salad component?
The cabbage salad can be made up to one day ahead; keep it refrigerated and toss with dressing just before assembling the wraps.
- → Is it possible to make this wrap vegetarian?
Yes, substitute grilled tofu or chickpeas for the chicken to maintain protein and texture in a vegetarian version.