Green Goddess Chicken Wraps (Print Version)

Grilled chicken and a crisp green cabbage salad layered in whole wheat or gluten-free wraps, rich in flavor and fiber.

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

# How to Make It:

01 - Preheat the grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, garlic powder, smoked paprika, salt, and black pepper. Grill for 4 to 5 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice thinly.
03 - Combine shredded cabbage, cucumber, green onions, chives, parsley, basil, spinach, tarragon if using, diced avocado, and crumbled feta cheese in a large bowl.
04 - Whisk together Greek yogurt, mayonnaise, olive oil, lemon juice, parsley, basil, chives, minced garlic, salt, and black pepper in a small bowl until smooth.
05 - Pour the dressing over the cabbage salad and toss thoroughly to coat evenly.
06 - Slightly warm the wraps to make them pliable.
07 - Place sliced grilled chicken and a generous serving of the dressed cabbage salad onto each wrap.
08 - Roll each wrap tightly and slice in half if desired. Serve with extra fresh herbs and lemon wedges.

# Additional Tips::

01 -
  • You get that satisfying crunch from fresh cabbage paired with tender grilled chicken, all held together by a dressing that tastes like spring.
  • It feels indulgent but actually leaves you energized, not weighed down.
  • Everything comes together in under 30 minutes, making it perfect for weeknight dinners when you want something restaurant-quality.
02 -
  • Don't assemble the wraps more than a couple of hours in advance, or the salad will start to release moisture and make everything soggy—prep everything separately and wrap just before eating.
  • If your chicken sticks to the grill, it's not ready to flip yet; give it another minute and it'll release naturally with a beautiful crust on it.
03 -
  • Shred your cabbage as thin as you can—it becomes tender faster and distributes the dressing more evenly throughout the wrap.
  • Chop your fresh herbs right before using them so they stay vibrant and don't start to brown or wilt on the cutting board.
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