Green Goddess Chicken Wraps (Print Version)

Grilled chicken and crunchy cabbage salad combine in fresh, herbaceous wraps for a satisfying meal.

# Components:

→ 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/tortillas
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 black pepper. Grill for 4 to 5 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes, then slice thinly.
03 - In a large bowl, combine shredded cabbage, chopped 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 freshly ground black pepper until smooth.
05 - Pour the dressing over the salad ingredients and toss gently to combine evenly.
06 - Slightly warm the wraps to enhance pliability.
07 - Layer sliced grilled chicken and a generous portion of the dressed cabbage salad onto each wrap.
08 - Roll wraps tightly, slice in half if preferred, and serve with additional fresh herbs and lemon wedges as desired.

# Expert Advice:

01 -
  • The cabbage salad stays crunchy even after you dress it, so you can prep it the night before without any sad, wilted greens.
  • The herbs make everything taste alive and fresh, not heavy or boring like some wraps can get.
  • You can eat two of these and feel satisfied without that sluggish afternoon feeling.
02 -
  • Do not skip resting the chicken after grilling, it keeps the juices inside instead of running all over your cutting board.
  • Shred the cabbage as finely as you can, big chunks make the wrap awkward to eat and the salad does not come together the same way.
  • Dress the salad right before assembling if you want maximum crunch, or up to a day ahead if you prefer convenience and do not mind it softening slightly.
03 -
  • Taste the dressing before you pour it on the salad and adjust the lemon or salt, it should be tangy and punchy enough to flavor all that cabbage.
  • Use a very sharp knife to slice the chicken thinly, it makes the wraps easier to bite through and the texture is way better.
  • If your wraps keep tearing, warm them a little longer or look for a softer brand next time.
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