Save I stumbled on these wraps last spring when I had a head of cabbage that needed using and leftover grilled chicken in the fridge. The Green Goddess salad had been all over my feed, so I thought why not turn it into something I could actually grab and eat. That first bite was so bright and crunchy I made them three days in a row. Now they show up in my kitchen whenever I want something that feels light but actually fills me up.
I made these for a picnic once and wrapped them in parchment paper so they held together in the cooler. My friend who swore she hated cabbage ate two and asked for the recipe before we even packed up the blanket. Something about the creamy dressing and the smoky chicken just works. It turned into my go-to whenever I need to bring something that travels well and actually tastes good cold.
Ingredients
- Boneless, skinless chicken breasts: I like medium-sized ones because they cook evenly on the grill and slice into tender strips that layer nicely in the wrap.
- Olive oil: This helps the spices stick to the chicken and keeps it from drying out on the grill.
- Garlic powder and smoked paprika: These two give the chicken a warm, slightly smoky flavor that stands up to all the fresh herbs.
- Green cabbage: Shred it finely so it blends with the other ingredients instead of being chunky and awkward to bite through.
- Cucumber: Adds a cool, watery crunch that balances the richness of the avocado and feta.
- Green onions, chives, parsley, basil, spinach, and tarragon: This is where the green goddess magic happens, each herb adds its own little note and makes the salad taste complex and alive.
- Avocado: Use a ripe one that gives a little when you press it, it adds creaminess and healthy fat.
- Feta cheese: The salty, tangy crumbles cut through the richness and add little pops of flavor.
- Greek yogurt: The base of the dressing, it keeps things creamy and adds protein without feeling too heavy.
- Mayonnaise: Just a bit makes the dressing silky and helps it cling to the salad.
- Lemon juice: Brightens everything up and keeps the avocado from browning too fast.
- Whole wheat or gluten-free wraps: Pick ones that are pliable and large enough to hold a good amount of filling without tearing.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium-high heat so it is hot enough to get nice char marks without sticking.
- Season and grill the chicken:
- Rub the chicken breasts with olive oil, then sprinkle on the garlic powder, smoked paprika, salt, and pepper. Grill them for 4 to 5 minutes per side until the juices run clear and the internal temp hits 165 degrees, then let them rest for 5 minutes before slicing thinly against the grain.
- Mix the salad:
- In a large bowl, toss together the cabbage, cucumber, green onions, chives, parsley, basil, spinach, tarragon if you are using it, avocado, and feta. Keep it light and airy so everything gets coated evenly later.
- Whisk the dressing:
- In a small bowl, whisk together the Greek yogurt, mayonnaise, olive oil, lemon juice, parsley, basil, chives, minced garlic, salt, and black pepper until it is smooth and pourable.
- Dress the salad:
- Pour the dressing over the salad and toss gently to coat everything without smashing the avocado.
- Warm the wraps:
- Heat the wraps for a few seconds in a dry skillet or microwave so they are soft and easy to roll without cracking.
- Assemble and roll:
- Lay a wrap flat, add a layer of sliced chicken down the center, then pile on a generous scoop of the dressed salad. Roll it up tightly, tucking in the sides as you go, and slice in half if you want.
Save The first time I packed these for lunch at work, two coworkers asked what smelled so good. I ended up sharing half of mine and writing down the recipe on a sticky note. It is funny how something this simple can make people curious. I think it is the herbs, they fill the room in a way that makes food feel special even when you are just sitting at a desk.
Make It Your Own
If you do not eat meat, swap the chicken for grilled tofu or roasted chickpeas and the wraps still taste incredible. I have also used leftover rotisserie chicken when I did not feel like grilling, and it worked perfectly. You can leave out the feta if you need it dairy-free, the avocado and dressing keep everything creamy enough that you will not miss it.
Storage and Prep Ahead
The cabbage salad holds up really well in the fridge for a day, so I make a big batch and keep it in a covered bowl. The chicken can be grilled ahead too and stored separately. Just assemble the wraps right before you eat them so the tortilla does not get soggy. If you are packing these for lunch, wrap them tightly in parchment or foil and they will hold their shape until you are ready.
Serving and Pairing Ideas
These wraps are perfect on their own, but sometimes I serve them with a handful of sweet potato chips or a light soup on the side. A crisp Sauvignon Blanc is great if you are having people over, but honestly iced green tea or sparkling water with lemon works just as well. They are flexible like that.
- Serve with lemon wedges on the side so people can add extra brightness if they want.
- Garnish with more fresh herbs for a prettier presentation.
- Pair with a simple side salad or fruit if you are making it a full meal.
Save These wraps have become one of those recipes I do not even think about anymore, I just make them. They are easy, they taste good, and people always seem happy when they show up.
Recipe FAQ
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts are ideal as they grill evenly and slice well for layering.
- → Can I substitute any ingredients in the cabbage salad?
Yes, fresh spinach or arugula can be added or substituted for leafy greens, and if tarragon is unavailable, omit or use additional basil.
- → How can I make this dish gluten-free?
Use gluten-free wraps or tortillas to accommodate gluten sensitivity without altering the filling.
- → Is it possible to prepare components in advance?
The cabbage salad can be made up to one day ahead; keep it chilled and assemble wraps just before serving for best texture.
- → What are good beverage pairings for these wraps?
Crisp white wines like Sauvignon Blanc or iced green tea complement the fresh, herbal flavors nicely.
- → Can I replace chicken with a plant-based option?
Yes, grilled tofu or chickpeas make excellent protein alternatives while maintaining texture and flavor balance.