Green Goddess Chicken Wraps (Printable Version)

Grilled chicken meets vibrant cabbage salad and fresh herbs in a wholesome, satisfying handheld meal option.

# 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 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)

# Directions:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, garlic powder, smoked paprika, salt, and 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 cheese.
04 - Whisk together Greek yogurt, mayonnaise, olive oil, lemon juice, parsley, basil, chives, minced garlic, salt, and black pepper until smooth.
05 - Pour dressing over cabbage salad and toss gently to coat evenly.
06 - Warm the wraps slightly to make them pliable.
07 - Layer sliced grilled chicken and a generous portion of cabbage salad onto each wrap. Roll tightly, slice in half if desired, and serve with optional fresh herbs and lemon wedges.

# Expert Tips:

01 -
  • They're ready in 30 minutes flat, which means you can go from empty kitchen to impressive lunch without breaking a sweat.
  • The herb-loaded dressing feels indulgent but is basically yogurt and greens, so your body says thank you while you're genuinely enjoying every bite.
  • Make the salad ahead and you're just grilling chicken and rolling wraps when hunger hits, which is the kind of meal prep that actually works.
02 -
  • Slice your chicken while it's still warm and it'll be tender; wait until it cools completely and it can turn tough no matter how well you cooked it.
  • The dressing gets thinner as it sits because the vegetables release water, so if you're making it hours ahead, taste it again before serving and adjust the seasoning.
03 -
  • Pound your chicken to an even thickness before seasoning and it cooks in exactly the same time every single time, with no dry spots.
  • Make extra dressing because you'll end up drizzling it on other things throughout the week, and it tastes incredible on roasted vegetables, grain bowls, or even just bread.
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