Green Goddess Chicken Wraps (Printable)

Grilled chicken with crunchy cabbage and herb salad wrapped in whole wheat or gluten-free tortillas.

# 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/tortillas
28 - Extra fresh herbs (optional)
29 - Lemon wedges (optional)

# How-To Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper. Grill 4–5 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice thinly.
03 - In a large bowl, mix cabbage, cucumber, green onions, chives, parsley, basil, spinach, tarragon if using, avocado, and feta cheese.
04 - In a small bowl, whisk together Greek yogurt, mayonnaise, olive oil, lemon juice, parsley, basil, chives, garlic, salt, and black pepper until smooth.
05 - Pour dressing over salad mixture and toss gently to coat evenly.
06 - Slightly warm wraps for pliability.
07 - Layer sliced grilled chicken and a generous portion of cabbage salad on each wrap. Roll tightly and slice in half if desired.
08 - Serve wraps with extra fresh herbs and lemon wedges as desired.

# Expert Tips:

01 -
  • It packs a serious crunch without feeling heavy or greasy, so you can eat it at noon and not feel like napping by two.
  • The dressing doubles as a dip, a salad topper, or something you might just eat with a spoon when no ones looking.
  • You can prep the components ahead and assemble them in about three minutes when youre actually hungry.
  • Its one of those rare meals that tastes indulgent but sneaks in a ton of fiber and greens without trying too hard.
02 -
  • If you dress the salad more than an hour before serving, the cabbage will start to wilt and the whole thing loses that satisfying crunch.
  • Dont skip resting the chicken after grilling, I learned this the hard way when I sliced into it too soon and watched all the moisture pool on the cutting board.
  • Warm your wraps or theyll crack right down the middle when you try to roll them, and youll end up eating it with a fork like a salad anyway.
03 -
  • Pound your chicken breasts to an even thickness before grilling so they cook at the same rate and you dont end up with dry edges and a raw center.
  • Taste your dressing before you pour it over the salad, because everyones lemon juice is different and you might need an extra squeeze or pinch of salt to make it sing.
  • If your avocado is rock hard, let it sit on the counter for a day or two, and if its too ripe, mash it into the dressing instead of dicing it into the salad.
Go Back