Save to Pinterest Last summer, I was scrolling through my phone during lunch when a friend sent me a photo of her Green Goddess salad, and I couldn't stop thinking about those bright greens and the way everything looked so alive on the plate. That evening, I decided to transform it into something I could actually grab and eat on the go, so I wrapped everything around some grilled chicken and created these wraps. The first bite hit different—crispy, creamy, herbaceous all at once—and suddenly my kitchen smelled like a farmers market in the best way possible.
I made these for a picnic last month, and watching people's faces light up when they bit into them made me realize this wasn't just a quick lunch—it was becoming my signature move. My sister actually asked for the recipe, which meant the wraps had officially passed the test.
Ingredients
- Boneless, skinless chicken breasts: Two medium ones give you enough protein to make these wraps genuinely filling, and they cook quickly enough that you won't lose all that moisture waiting around.
- Olive oil, garlic powder, smoked paprika, salt, and black pepper: This simple seasoning blend lets the chicken taste like itself while adding just enough flavor to stand up to all those fresh herbs.
- Green cabbage: Finely shredded, it stays crisp even after a few hours and adds a subtle sweetness that balances the tanginess of the dressing.
- Cucumber, green onions, chives, parsley, basil, spinach, and tarragon: I learned the hard way that fresh herbs are non-negotiable here—they're what make these wraps sing, so don't skimp or substitute dried.
- Avocado: Adds creaminess and makes every bite feel luxurious, though you'll want to add it right before assembling to prevent browning.
- Feta cheese: A quarter cup crumbles beautifully through the salad and gives you little bursts of briny richness.
- Greek yogurt, mayonnaise, olive oil, lemon juice: The dressing foundation that ties everything together with a tangy, herbaceous finish.
- Large whole wheat or gluten-free wraps: Choose ones sturdy enough to hold all this goodness without tearing, and warming them slightly makes them way more pliable.
Instructions
- Get your grill ready:
- Preheat your grill or grill pan to medium-high heat until you can hold your hand over it for just a few seconds. This temperature will give you a nice sear without overcooking the chicken inside.
- Season and grill the chicken:
- Rub your chicken breasts with olive oil, then sprinkle on the garlic powder, smoked paprika, salt, and pepper until they're evenly coated. Grill for 4 to 5 minutes per side, watching for that golden char, then let them rest for 5 minutes before slicing thinly—this keeps them tender and juicy.
- Build your salad base:
- In a large bowl, combine the shredded cabbage, cucumber, green onions, chives, parsley, basil, spinach, tarragon if you're using it, and the diced avocado, then scatter the feta on top. Don't toss yet; you're just gathering everything in one place.
- Make the dressing:
- In a small bowl, whisk together the Greek yogurt, mayonnaise, olive oil, and lemon juice until smooth, then stir in the fresh parsley, basil, chives, minced garlic, salt, and black pepper to taste. The dressing should smell incredibly fresh and herbaceous.
- Dress the salad:
- Pour the dressing over your salad mixture and toss everything together gently until every piece of cabbage gets coated. This is where the magic happens—the dressing starts to soften the cabbage slightly while keeping it crisp.
- Warm your wraps:
- Place each wrap directly over the grill for just a few seconds per side, or warm them in a dry skillet—this makes them soft and pliable without turning them rubbery.
- Assemble the wraps:
- Lay out a warm wrap, layer some of the sliced grilled chicken down the center, then top with a generous handful of the dressed cabbage salad. Roll it tightly from bottom to top, and if you want, slice it in half on a diagonal for a prettier presentation.
- Serve immediately:
- Serve right away with extra fresh herbs and lemon wedges on the side for anyone who wants an extra squeeze of brightness.
Save to Pinterest There's something about biting into one of these wraps and tasting every single herb at once that reminds me why I fell in love with cooking in the first place. It's not complicated, but it's honest and it tastes like care.
Why This Dressing Changed Everything
The first time I made this dressing, I used only Greek yogurt and it was too thick and tangy, almost like tzatziki. Adding the mayo and olive oil transformed it into something silky and balanced, and that splash of fresh lemon juice gave it this bright, almost champagne-like quality that made the whole wrap sing. Now I understand why people rave about homemade dressings—this one took ten minutes to make and tastes nothing like the bottled stuff.
Grilling Without Fear
If you're nervous about grilling chicken, here's the secret nobody tells you: it's harder to overcook than you think if you listen for the sizzle and let it be. I used to flip mine every thirty seconds out of anxiety, which made it dry and uneven, but once I committed to just leaving it alone for a solid 4 to 5 minutes, everything changed. The key is starting with chicken that's roughly the same thickness throughout, so it cooks evenly.
Make It Your Own
These wraps are incredibly forgiving and actually invite customization, which is part of what makes them so fun to make. I've added everything from crispy chickpeas to grilled zucchini, swapped the feta for goat cheese, and once even used tahini in the dressing when I ran out of mayo. The baseline is solid enough that you can play around and trust it'll still taste amazing.
- For vegetarian wraps, grill thick slices of seasoned tofu or roasted chickpeas for the same protein and satisfaction.
- If you can't find fresh tarragon or it's not in your budget, the wrap is just as delicious without it—parsley and basil carry the herbaceous flavor beautifully.
- Make the salad up to a day ahead, but add the avocado only right before assembling to keep it from turning brown.
Save to Pinterest These wraps have become my go-to move when I want to feel like I'm taking care of myself without spending all evening in the kitchen. I hope they become yours too.
Common Recipe Questions
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts work well as they grill evenly and remain juicy when seasoned and cooked properly.
- → Can the cabbage salad be prepared ahead of time?
Yes, the salad can be made up to a day in advance, but assemble the wraps just before serving to keep textures fresh.
- → What alternatives are suitable for gluten-free wraps?
Opt for gluten-free tortillas or wraps to accommodate dietary needs without compromising taste or texture.
- → How can I make the filling dairy-free?
Omit feta cheese and use dairy-free yogurt in the dressing to maintain flavor while keeping it free from dairy.
- → Is there a vegetarian option for the wraps?
Yes, grilled tofu or chickpeas can replace chicken for a plant-based variation that's still hearty and satisfying.
- → What herbs contribute to the salad's flavor?
The salad includes fresh parsley, basil, chives, spinach, and optional tarragon, creating a bright and aromatic character.