Green Goddess Chicken Wraps (Printer-Friendly)

Grilled chicken and crunchy green cabbage salad combine in vibrant, herbaceous wraps for a fresh meal.

# 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 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

→ For Assembly

27 - 4 large whole wheat or gluten-free wraps
28 - Extra fresh herbs (optional)
29 - Lemon wedges (optional)

# Directions:

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 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, chopped parsley, basil, chives, minced garlic, salt, and freshly ground black pepper until smooth.
05 - Pour the dressing over the salad mixture and toss thoroughly to coat evenly.
06 - Gently warm wraps to increase pliability.
07 - Layer sliced grilled chicken and a generous portion of the cabbage salad into each wrap.
08 - Roll wraps tightly, optionally slice in half, and serve with additional fresh herbs and lemon wedges.

# Expert Suggestions:

01 -
  • The cabbage stays crisp even after you dress it, so you get that satisfying crunch in every bite.
  • You can prep the salad and chicken ahead, then roll the wraps in under five minutes when hunger strikes.
02 -
  • If you dress the salad more than an hour ahead, the cabbage will release water and make the wraps soggy, so wait until you're ready to eat.
  • Resting the chicken after grilling is non-negotiable because cutting into it immediately lets all the juice run out onto the cutting board instead of staying in the meat.
03 -
  • Grill an extra chicken breast and keep it in the fridge so you can throw together another batch of wraps mid-week without any extra work.
  • If your avocado starts browning before you assemble, toss it with a tiny bit of lemon juice to slow the oxidation.
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