Green Goddess Chicken Wraps (Printable Version)

Grilled chicken paired with a crunchy, herb-packed cabbage salad wrapped in whole wheat or gluten-free tortillas.

# What You 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
28 - Extra fresh herbs (optional)
29 - Lemon wedges (optional)

# How To Make:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, garlic powder, smoked paprika, salt, and black pepper. Grill 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 together shredded cabbage, cucumber, green onions, chives, parsley, basil, spinach, optional tarragon, diced avocado, and crumbled feta cheese.
04 - In a small bowl, whisk Greek yogurt, mayonnaise, olive oil, lemon juice, parsley, basil, chives, minced garlic, salt, and freshly ground black pepper until smooth.
05 - Pour dressing over salad mixture and toss gently to coat evenly.
06 - Slightly warm wraps to increase pliability for assembly.
07 - Layer sliced grilled chicken and a generous portion of cabbage salad onto each wrap.
08 - Roll wraps tightly. Optionally slice in half and serve with extra fresh herbs and lemon wedges.

# Expert Tips:

01 -
  • You can prep everything while the chicken cooks, so from start to finish is genuinely about half an hour.
  • The green goddess dressing is so creamy and herbaceous that you'll find yourself wanting to drizzle it on literally everything else you eat that week.
  • These wraps feel indulgent and special, but they're actually packed with fiber and protein in a way that keeps you satisfied for hours.
02 -
  • Don't assemble these more than an hour ahead, or the wraps will get soggy from the dressing; the magic is in eating them while everything is still crisp and the contrast is real.
  • If your dressing seems too thick, thin it with a splash of lemon juice or water rather than adding more mayo, which can make it heavy and lose that brightness.
03 -
  • Taste your dressing before adding it to the salad; this is where you catch seasoning imbalances and fix them in seconds rather than after assembly.
  • Slice your chicken against the grain, and do it while it's still warm, because the meat cooperates better and gives you elegant, tender strips that belong in a wrap.
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