Green Goddess Chicken Wraps (Printable)

Grilled chicken and crisp green cabbage combine in a vibrant, fiber-rich wrap for an easy 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 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:

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 before slicing 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 - Whisk Greek yogurt, mayonnaise, olive oil, lemon juice, parsley, basil, chives, minced garlic, salt, and black pepper in a small bowl until smooth.
05 - Pour dressing over the salad mixture and toss thoroughly to coat evenly.
06 - Slightly warm wraps to increase pliability before assembling.
07 - Layer sliced grilled chicken and a generous portion of the cabbage salad onto each wrap.
08 - Roll the wraps tightly, slice in half if preferred, and serve with extra fresh herbs and lemon wedges.

# Expert Advice:

01 -
  • It tastes restaurant-fresh but comes together faster than ordering delivery.
  • The green dressing is addictive enough to make you want to drizzle it on everything afterward.
  • High-fiber and protein-packed without feeling like you're being virtuous about it.
02 -
  • If you make the cabbage salad ahead, don't dress it until the last minute—it'll wilt and weep, undoing all that crunch you worked for.
  • The dressing is thick on purpose, so it doesn't soak through the wrap; if you thin it out, you'll be eating soup through a tortilla.
03 -
  • Pound your chicken to even thickness before grilling so it cooks evenly and stays juicy all the way through.
  • Keep all your prepped ingredients cold until assembly—cold salad, cold dressing, warm chicken, warm wrap creates the perfect temperature contrast.
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