Save I threw together my first Green Goddess wrap on a Tuesday afternoon when I had leftover grilled chicken and way too many fresh herbs wilting in the crisper. The cabbage was supposed to be for tacos, but I started chopping everything green I could find and tossed it with some yogurt dressing. One bite and I knew I'd stumbled onto something I'd be making on repeat. The crunch, the creaminess, the way the herbs made everything taste alive—it was exactly what I didn't know I needed.
I made these for a picnic last spring and wrapped them in parchment paper so they'd stay tight. My friend Sarah, who usually picks at salads, ate two and asked for the recipe before we even packed up the blanket. She said it tasted like something you'd pay fifteen dollars for at a cafe, which made me laugh because the whole batch cost less than takeout for one. Now she texts me photos every time she makes them with whatever herbs she has on hand.
Ingredients
- Boneless, skinless chicken breasts: These grill fast and slice beautifully, but don't stress if they're uneven—just pound them gently so they cook at the same rate.
- Olive oil: A little goes a long way to keep the chicken moist and help the spices stick without turning greasy.
- Garlic powder and smoked paprika: This combo adds warmth and a hint of smokiness without overpowering the fresh herb flavor in the salad.
- Green cabbage: Shred it as finely as you can—it should feel feathery, not chunky, so every bite has the perfect crunch.
- Cucumber: I use English cucumber because there are fewer seeds and it stays crisp longer, but any kind works if you scoop out the watery center.
- Green onions, chives, parsley, basil, spinach, tarragon: This is where the magic happens—don't skip the variety, each herb brings its own brightness and the mix is what makes it goddess-level good.
- Avocado: Make sure it's ripe but not mushy so it holds its shape and adds creaminess without turning into guacamole in the bowl.
- Feta cheese: The salty, tangy bite balances all that green freshness, and it crumbles in perfectly without clumping.
- Greek yogurt: This makes the dressing creamy and tangy without the heaviness of all mayo, plus it sneaks in extra protein.
- Mayonnaise: Just enough to give the dressing body and richness—I've tried it without and it's just not the same.
- Lemon juice: Freshly squeezed is key here, it wakes everything up and keeps the avocado from browning too fast.
- Whole wheat or gluten-free wraps: 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 over medium-high heat until it's hot enough that a drop of water sizzles on contact.
- Season and grill the chicken:
- Rub the chicken breasts all over with olive oil, then sprinkle evenly with garlic powder, smoked paprika, salt, and pepper. Grill for 4 to 5 minutes per side until the juices run clear and the internal temperature hits 165°F, then let them rest for 5 minutes before slicing thinly against the grain.
- Prep the cabbage salad:
- In a large bowl, toss together the shredded cabbage, cucumber, green onions, chives, parsley, basil, spinach, tarragon if using, diced avocado, and crumbled feta. Keep it light and airy so the dressing can coat every piece.
- Whisk up 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 cabbage mixture and toss gently but thoroughly so everything is evenly coated and glossy.
- Warm the wraps:
- Heat your wraps in a dry skillet or microwave for just a few seconds so they're pliable and won't crack when you roll them.
- Assemble the wraps:
- Lay each wrap flat, layer sliced grilled chicken down the center, then pile on a generous scoop of the dressed cabbage salad. Roll tightly, tucking in the sides as you go, and slice in half on the diagonal if you like.
- Serve:
- Serve immediately with extra fresh herbs and lemon wedges on the side for squeezing.
Save There's something about eating one of these wraps on a warm afternoon that makes everything feel a little easier. Maybe it's the way the herbs smell when you unwrap the parchment, or the fact that it's healthy but doesn't taste like a compromise. Either way, it's become my go-to when I want to feel like I'm taking care of myself without overthinking it.
Make It Your Own
If you don't eat meat, swap the chicken for thick slabs of grilled tofu or roasted chickpeas tossed in the same spices. I've also used leftover rotisserie chicken in a pinch and it works perfectly. You can play with the herbs based on what you have—I've done all basil and parsley when I couldn't find tarragon, and it was still incredible. Some people like to add a handful of sunflower seeds or pepitas for extra crunch, and I won't argue with that.
Storage and Meal Prep
The cabbage salad holds up beautifully in the fridge for a day, but keep the dressing separate if you're making it ahead so everything stays crisp. Store the grilled chicken in an airtight container and slice it right before you're ready to eat. Assembled wraps don't keep well—they get soggy fast—so only build what you'll eat right away. If you're packing lunch, bring the components separately and assemble at your desk or picnic spot.
Serving Suggestions
These wraps are a full meal on their own, but sometimes I'll serve them with a handful of sweet potato chips or a simple cucumber and tomato salad on the side. They're perfect for outdoor eating—picnics, beach days, backyard lunches—because they're handheld and not messy if you roll them tight. A cold glass of iced green tea or a crisp Sauvignon Blanc makes them feel a little more special without any extra effort.
- Try adding a drizzle of hot honey if you like a sweet and spicy kick.
- If you're feeding kids, let them build their own wraps and they'll actually eat the vegetables.
- Leftovers make an excellent next-day lunch, just keep the components separate until you're ready to eat.
Save This wrap has saved me on countless busy days when I needed something nourishing but didn't have the energy to cook from scratch. I hope it does the same for you.
Recipe Questions & Answers
- → What is the best way to grill the chicken?
Preheat the grill to medium-high heat, then cook chicken breasts for 4–5 minutes per side until juices run clear. Rest before slicing to keep juicy.
- → Can I prepare the salad in advance?
Yes, the cabbage salad can be made up to one day ahead and stored in the fridge to enhance flavors and save prep time.
- → How can I make this dairy-free?
Simply omit the feta cheese and substitute dairy-free yogurt in the dressing while keeping all other ingredients the same.
- → Are there alternatives to chicken for protein?
Grilled tofu or chickpeas work well as plant-based substitutes, providing protein and complementing the fresh salad nicely.
- → What wraps work best for this dish?
Use whole wheat or gluten-free wraps warmed slightly for pliability to hold the filling without breaking.