Green Goddess Chicken Wraps (Printable)

Grilled chicken and crisp green cabbage salad rolled in wholesome wraps for a light, satisfying dish.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless medium 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 or tortillas
28 - Extra fresh herbs (optional)
29 - Lemon wedges (optional)

# Directions:

01 - Preheat grill or grill pan to medium-high heat. Rub chicken breasts evenly with olive oil, garlic powder, smoked paprika, salt, and black pepper.
02 - Grill chicken breasts 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, chopped cucumber, green onions, chives, parsley, basil, spinach, tarragon if using, diced avocado, and crumbled feta cheese.
04 - Whisk together Greek yogurt, mayonnaise, olive oil, lemon juice, chopped parsley, basil, chives, minced garlic, salt, and black pepper until smooth.
05 - Pour dressing over salad ingredients and toss thoroughly to coat evenly.
06 - Slightly warm wraps to improve pliability and prevent cracking during assembly.
07 - Lay sliced grilled chicken and a generous portion of dressed cabbage salad onto each wrap. Roll tightly and slice in half if preferred.
08 - Serve wraps garnished with additional fresh herbs and lemon wedges if desired.

# Expert Tips:

01 -
  • The crunch from the cabbage and cucumber makes every bite feel alive and satisfying.
  • Fresh herbs turn a simple wrap into something that tastes expensive and restaurant-worthy.
  • High in fiber and protein, so youll actually stay full without feeling weighed down.
  • Everything can be prepped ahead, making weeknight dinners almost too easy.
02 -
  • Let the chicken rest after grilling or it will lose all its juices when you slice it.
  • Dont dress the salad more than an hour before assembling or the cabbage will get soggy and sad.
  • Warm the wraps just a little, cold tortillas crack and ruin the whole roll.
03 -
  • Use a mandoline to shred the cabbage super fine so it blends into the wrap instead of falling out.
  • Taste the dressing before you pour it and adjust the lemon or salt, every batch of herbs tastes a little different.
  • If the wrap is overstuffed, it will tear, so go generous but not greedy.
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