Save Last spring, I watched my coworker eat what looked like the greenest salad I'd ever seen, and when I asked what it was, she just grinned and said it was going viral. A week later, my fridge was stuffed with every herb I could find. I grilled chicken on a Tuesday night, tossed together this wildly crunchy cabbage situation, and rolled it all into a wrap that tasted like someone bottled up a garden. It was gone in minutes.
I made these for a picnic last month, and my friend who claims she hates wraps ate two. She kept asking what was in the dressing, convinced I had some secret ingredient. It was just herbs, yogurt, and good timing. Sometimes the simplest things become the most memorable when you share them outside under the sun.
Ingredients
- Boneless, skinless chicken breasts: I use medium-sized ones because they cook evenly and quickly on the grill without drying out.
- Olive oil: This keeps the chicken moist and helps the spices stick, plus a little extra goes into the dressing for richness.
- Garlic powder and smoked paprika: These two together give the chicken a subtle warmth without overpowering the fresh green flavors.
- Green cabbage: Shred it finely so it blends into the wrap instead of falling out everywhere.
- Cucumber: Adds a cool, watery crunch that balances the creamy avocado perfectly.
- Green onions, chives, parsley, basil, spinach, tarragon: This herb party is what makes the salad sing, each one adding its own bright note.
- Avocado: I wait until its just ripe, firm enough to dice but soft enough to mash slightly into the salad.
- Feta cheese: The salty tang cuts through all that green freshness and makes every bite more interesting.
- Greek yogurt: The base of the dressing, thick and tangy, much lighter than sour cream but just as creamy.
- Mayonnaise: Just a bit makes the dressing silky and helps it cling to every shred of cabbage.
- Lemon juice: Freshly squeezed is the only way, it wakes up every other flavor in the bowl.
- Garlic clove: One small clove minced fine, because raw garlic can take over if youre not careful.
- Whole wheat or gluten-free wraps: I warm them for a few seconds so they bend without tearing when you roll them up tight.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium-high heat so it gets those nice char marks without burning.
- Season and grill the chicken:
- Rub the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper, then grill them for 4 to 5 minutes per side until the juices run clear. Let them rest for 5 minutes before slicing thinly so they stay juicy.
- Prepare the salad base:
- In a large bowl, toss together the shredded cabbage, chopped cucumber, green onions, chives, parsley, basil, spinach, tarragon if using, diced avocado, and crumbled feta. It should look like a confetti explosion of green.
- Whisk the dressing:
- In a small bowl, whisk together Greek yogurt, mayonnaise, olive oil, lemon juice, parsley, basil, chives, minced garlic, salt, and black pepper until smooth and creamy.
- Dress the salad:
- Pour the dressing over the salad and toss gently to coat everything evenly without mashing the avocado too much.
- Warm the wraps:
- Heat the wraps for a few seconds on the grill or in a dry pan so they become pliable and easy to roll.
- Assemble the wraps:
- Lay a wrap flat, layer sliced grilled chicken down the center, then pile on a generous amount of the dressed cabbage salad. Roll it up tightly, tucking in the sides as you go.
- Serve:
- Slice each wrap in half if you want, and serve with extra herbs and lemon wedges on the side for squeezing over the top.
Save One Saturday, I packed these wraps for a hike and ate mine on a rock overlooking the valley. The herbs tasted even brighter in the open air, and I realized food doesnt need to be fancy to feel special. It just needs to be fresh, made with care, and eaten somewhere that makes you pause and notice.
Make It Your Own
If youre vegetarian, swap the chicken for grilled tofu or roasted chickpeas, both soak up the dressing beautifully. I once used leftover rotisserie chicken when I was too tired to grill, and it worked perfectly. You can also add thinly sliced radishes for extra crunch, or throw in some sunflower seeds if you want a nutty bite.
Storing and Prepping Ahead
Make the salad and dressing up to a day ahead and keep them separate in the fridge. The chicken can be grilled the night before and sliced cold, which actually makes it easier to layer into the wraps. Assemble right before eating so the wraps stay crisp and the salad stays crunchy, otherwise everything gets limp and loses its magic.
Serving Suggestions
These wraps are perfect for lunch boxes, picnics, or quick dinners when you want something light but filling. I love serving them with a crisp Sauvignon Blanc or iced green tea, both cut through the richness of the avocado and dressing. If youre feeding a crowd, set out all the components and let people build their own wraps.
- Pair with sweet potato fries for a more filling meal.
- Serve alongside a simple tomato soup for contrast.
- Add a side of pickled vegetables to brighten everything up even more.
Save These wraps taught me that sometimes the best recipes are the ones you stumble into by accident, inspired by something you saw someone else enjoy. Make them once, and theyll become your go-to when you want something fresh, fast, and worth every bite.
Recipe FAQs
- → Can I use other proteins besides chicken?
Yes, grilled tofu or chickpeas make excellent vegetarian alternatives that complement the fresh cabbage salad well.
- → How do I make the wraps gluten-free?
Use gluten-free tortillas or wraps instead of whole wheat to ensure the dish remains gluten-free.
- → What is the best way to prepare the cabbage salad?
Finely shred the cabbage and combine it with cucumber, green onions, fresh herbs, avocado, and crumbled feta for a crisp, flavorful base.
- → How should I store leftovers?
Keep the cabbage salad and grilled chicken separate in airtight containers in the fridge. Assemble the wraps just before serving for best texture.
- → Can the dressing be made dairy-free?
Yes, substitute Greek yogurt and mayonnaise with dairy-free alternatives to maintain creamy texture without dairy.
- → What drinks pair well with this dish?
A crisp Sauvignon Blanc or iced green tea complements the fresh, herbaceous flavors of the wraps beautifully.