Save to Pinterest I stumbled onto Green Goddess Chicken Wraps completely by accident on a Tuesday afternoon when I had grilled chicken, a neglected head of cabbage, and zero inspiration. Something about the combination of smoky chicken with all those bright, fresh herbs felt like it was pulling itself together without my help, and before I knew it, I was rolling wraps that tasted like summer in the best possible way. The dressing came together so easily that I've made it a dozen times since, each time adding a bit more basil because I can never resist.
I remember bringing these to a potluck where everyone was suspicious of anything with that much green on a plate, but the moment someone tasted one, the wraps disappeared. There's something about handing someone a wrap they can see through—all that vibrant cabbage, herbs, and avocado layered right there—that makes them want to eat it on the spot. That afternoon taught me that food doesn't have to look fancy to feel special, it just has to taste honest.
Ingredients
- Boneless, skinless chicken breasts: Two medium ones give you enough protein to anchor the wrap without overwhelming the fresh vegetables; pound them to an even thickness if you remember, but honestly, they'll cook through either way.
- Olive oil, garlic powder, and smoked paprika: This simple rub is your secret to chicken that tastes like you know what you're doing without any fussy marinating.
- Green cabbage: Shred it thin and it becomes almost tender, holding onto the dressing while staying crunchy enough to give every bite texture.
- Fresh herbs (parsley, basil, chives, tarragon): These aren't decorative; they're what makes the whole thing taste alive and green, so don't skip any of them.
- Avocado: Dice it just before assembly or it'll turn an ugly shade of brown, but a little lemon juice buys you maybe an extra hour if you're planning ahead.
- Greek yogurt and mayonnaise: The combination makes the dressing creamy without being heavy, and the tang from the yogurt brightens everything.
- Whole wheat or gluten-free wraps: These need to be flexible enough to roll without cracking; if yours are stiff, warm them gently over a flame or in a dry pan for a few seconds.
Instructions
- Season and grill the chicken:
- Pat your chicken breasts dry, rub them all over with olive oil and your spice blend, and listen for that satisfying sizzle when they hit the hot grill. After 4 to 5 minutes per side, the outside should have those charred marks and the thickest part should hit 165°F; let them rest for 5 minutes so the juices redistribute, then slice them into neat strips.
- Build your salad base:
- Shred your cabbage as fine as you can manage—a mandoline makes quick work of this, but a sharp knife works too—and toss it with the cucumber, green onions, and fresh herbs in a large bowl. The vegetables will start releasing a little liquid, which is fine; it means flavors are already mingling.
- Make the dressing:
- Whisk together Greek yogurt, mayonnaise, olive oil, and lemon juice until it's smooth and pale, then fold in the herbs and garlic. Taste it and adjust the salt and lemon to your preference; this dressing should taste fresh and slightly tangy, never dull.
- Dress the salad:
- Pour that bright green dressing over your vegetables, add the avocado and feta, and toss everything gently so everything gets coated without breaking apart the avocado. Do this right before assembly if you want maximum crunch, or up to a few hours ahead if you like things softer and more cohesive.
- Warm and assemble:
- Heat your wraps just enough that they're pliable—a few seconds in a dry pan or over a flame works perfectly. Layer chicken down the center of each wrap, top with a generous scoop of salad, roll tightly, and cut in half if you like the way it looks.
Save to Pinterest There's a quiet moment when you first bite into one of these wraps where all the flavors are still distinct—you taste the herb dressing, then the smoky chicken, then that cool crunch of cabbage—and they come together in your mouth like they were always meant to. That's when you know something simple just worked perfectly.
Why These Wraps Feel Like a Game-Changer
These wraps landed in my regular rotation because they satisfy in a way that feels completely different from heavy wraps or salads that need a fork. The combination of warm grilled protein, cool fresh vegetables, and that creamy-tangy dressing checks every box your body and taste buds could ask for, and you're never left feeling like you compromised on flavor for nutrition.
How to Make Them Completely Your Own
The beauty of this recipe is how flexible it is once you understand the formula: grilled protein, vegetables that hold up to a tangy dressing, and wraps that don't fall apart. I've swapped in grilled tofu for vegetarians, added roasted chickpeas for extra fiber, and once used absolutely every herb in my garden because I got overenthusiastic. The dressing works with basically anything green and fresh, and honestly, if you don't have one of the herbs listed, just use more of something you do have instead of leaving your wrap bare.
Storage and Timing Tips
Make the salad and dressing the night before if you want a stress-free lunch, and the flavors actually get better as they sit together overnight. Grill your chicken in the morning if you can swing it, and keep it in the fridge until you're ready to assemble. The only thing you can't do ahead is add the avocado or roll the wraps, because one turns brown and the other gets soggy. When you're ready to eat, everything comes together in maybe five minutes, which means you can make lunch feel fancy without any actual stress.
- Warm your wraps right before filling or they'll crack when you roll them.
- If you're taking these somewhere, wrap each one individually in foil and they'll stay together beautifully.
- Leftover salad without chicken is great on toast or as a side to literally anything else you're eating that week.
Save to Pinterest These wraps became the thing I make when I want to feel good about what I'm eating without feeling like I'm missing out. They're proof that simple ingredients handled well can taste like you actually tried.
Recipe FAQs
- → Can I substitute chicken with a vegetarian option?
Yes, grilled tofu or chickpeas work well as vegetarian alternatives, maintaining protein and texture balance.
- → What type of wraps can I use for gluten-free needs?
Use gluten-free tortillas or large lettuce leaves to keep the dish gluten-free yet delicious.
- → How can I prepare the cabbage salad in advance?
The cabbage salad can be made up to a day ahead and refrigerated, but combine with the chicken just before serving for best texture.
- → Can I omit dairy ingredients in the dressing and salad?
Yes, substitute dairy-free yogurt in the dressing and exclude feta cheese for a dairy-free version.
- → What herbs give the salad its distinctive flavor?
Fresh parsley, basil, chives, spinach, and optional tarragon create the bright, herbaceous notes typical of the salad.
- → Is this dish suitable for individuals monitoring sodium intake?
The salt content can be adjusted or reduced during seasoning and dressing preparation to suit dietary needs.