Green Goddess Chicken Wraps (Printable)

Grilled chicken paired with a bright cabbage-herb salad wrapped for a fresh, satisfying meal.

# What You'll 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

→ Assembly

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

# How To Make It:

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 cooked through and juices run clear. Let rest for 5 minutes, then slice thinly.
03 - In a large bowl, combine shredded cabbage, cucumber, green onions, chives, parsley, basil, spinach, tarragon if using, diced avocado, and crumbled feta.
04 - Whisk together 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 cabbage salad and toss until evenly coated.
06 - Warm wraps slightly to improve pliability.
07 - Layer sliced grilled chicken and generous portions of dressed cabbage salad onto each wrap.
08 - Roll wraps tightly, slice in half if desired, and serve with extra fresh herbs and lemon wedges.

# Expert Suggestions:

01 -
  • It packs serious crunch and freshness without feeling heavy or boring.
  • You can prep the salad ahead and assemble wraps in under five minutes when hunger hits.
  • The herbs make it taste expensive and restaurant-worthy even though it's ridiculously simple.
  • It's filling enough to keep you going but light enough that you won't need a nap after lunch.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Dress the salad right before assembling the wraps or the cabbage will get soggy and lose its crunch.
  • Don't overstuff the wraps or they'll split when you try to roll them—less is more here.
03 -
  • Use a mandoline to shred the cabbage paper-thin for the ultimate feathery texture.
  • If your avocado isn't quite ripe, leave it out and add a few extra spoonfuls of dressing instead.
  • Grill extra chicken and keep it in the fridge so you can throw these together in minutes all week long.
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