Green Goddess Chicken Wraps (Printable Version)

Grilled chicken and crisp green cabbage salad combine in a fresh, high-fiber wrap option.

# Ingredient List:

→ 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 ground 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
28 - Extra fresh herbs (optional)
29 - Lemon wedges (optional)

# Directions:

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

# Expert Advice:

01 -
  • The contrast between tender grilled chicken and that crisp, fresh cabbage mixture is genuinely addictive—each bite feels different.
  • It comes together in 30 minutes flat, which means you can make it on a weeknight without stress.
  • The green goddess dressing is so good you'll want to drizzle it on everything else for the next week.
02 -
  • Don't assemble the wraps more than 30 minutes before serving or the wrap will get soggy from the dressing—make the components ahead, but roll just before eating.
  • Avocado browns fast once cut; add it to the salad only when you're ready to dress and serve.
03 -
  • Shred your cabbage by hand or with a mandoline set to thin—it makes the texture feel refined instead of chunky.
  • Don't skip the resting time for chicken; it's the difference between meat that's tender and chicken that's dry.
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