Save I discovered these wraps on a lazy Sunday afternoon when my sister arrived with a container of store-bought green goddess salad and the brilliant idea of turning it into something we could eat with one hand. We had chicken in the freezer, fresh herbs on the windowsill, and about thirty minutes before heading out. What started as improvisation became something we now make almost every week—it's become that rare recipe that feels both indulgent and somehow virtuous.
My neighbor came over one evening when I was testing batches of these, and she ate three wraps while telling me about her garden overflowing with basil. That moment showed me something I'd overlooked—the recipe doesn't just taste good, it becomes this small bridge between people who care about real food and fresh herbs. Now whenever she drops by, there's an unspoken expectation that we'll make these together.
Ingredients
- Boneless, skinless chicken breasts: Two medium breasts give you enough protein to keep these wraps substantial without drowning out the garden-fresh flavors layered beneath.
- Olive oil: Use good olive oil for both the chicken and the dressing—it's one of the few ingredients that actually matters here.
- Garlic powder and smoked paprika: These quiet seasonings add depth to the chicken without competing with the green goddess dressing.
- Green cabbage: Shred it finely; the finer you go, the better it softens from the dressing and disappears into something silky.
- Cucumber and green onions: These bring brightness and that crisp contrast that makes each bite feel fresh, even the next day.
- Fresh herbs (chives, parsley, basil, spinach, tarragon): Don't skip these—they're what transforms a salad into something that tastes like spring on a plate.
- Avocado: Add it only when you're ready to assemble; it browns quickly if left sitting.
- Feta cheese: A small amount gives you this salty punctuation that makes everything taste more intentional.
- Greek yogurt and mayonnaise: The yogurt keeps the dressing lighter; the mayo keeps it creamy—together they balance beautifully.
- Lemon juice: The brightness is essential; fresh lemon juice makes a noticeable difference.
- Large whole wheat or gluten-free wraps: Choose ones sturdy enough to hold all this goodness without tearing.
Instructions
- Get your grill hot and season the chicken:
- Preheat your grill or grill pan to medium-high heat—you want it hot enough that oil shimmers when you add it. Pat the chicken breasts dry with a paper towel, then rub them all over with olive oil, garlic powder, smoked paprika, salt, and pepper, making sure the seasoning gets into every crevice.
- Grill the chicken until cooked through:
- Place the breasts on the grill and listen for that satisfying sizzle—it means you've got good heat. Grill for 4 to 5 minutes on each side until the juices run clear when you pierce the thickest part. Let them rest for 5 minutes (this matters more than you'd think), then slice them thinly against the grain.
- Build the cabbage salad:
- In a large bowl, combine the shredded cabbage, cucumber, green onions, chives, parsley, basil, spinach, tarragon if you have it, avocado, and feta. It's going to look like a lot of green, but it all works together in ways that feel almost surprising.
- Make the green goddess dressing:
- In a separate bowl, whisk together the Greek yogurt, mayonnaise, olive oil, and lemon juice until you have something smooth and pourable. Add the fresh parsley, basil, chives, and minced garlic, then season with salt and black pepper to taste. This is the moment where everything tastes alive.
- Dress the salad and warm the wraps:
- Pour the dressing over the cabbage mixture and toss everything gently until every piece is coated. Warm your wraps slightly—either by running them under warm water and wrapping them in a towel, or placing them in a dry skillet for just a few seconds to make them pliable.
- Assemble and serve:
- Place a generous handful of the dressed cabbage salad on each wrap, top with sliced grilled chicken, then roll tightly from one end to the other. Slice in half if you like, and serve with lemon wedges and extra fresh herbs scattered around. Eat them while they're still slightly warm and the textures are all fighting for attention.
Save There was an evening when my daughter helped me assemble these wraps and actually ate the whole thing without pushing anything to the side. That moment felt like more than a meal—it felt like something had shifted. Food has a quiet way of becoming memory when it's made with care and eaten together.
Why This Recipe Works
The architecture of this wrap is simple: you've got protein that's been grilled just long enough to stay tender, a dressing that tastes green and herbaceous without being heavy, and a salad that stays crisp even when dressed. What makes it work is the layering of textures and the fact that nothing overshadows anything else—each element supports the others. It's the kind of recipe that teaches you something about balance without ever feeling like a lesson.
Making It Your Own
These wraps are a canvas if you want them to be. I've made them with grilled tofu for vegetarian friends, swapped in different fresh herbs depending on what's growing, and even added crispy chickpeas for extra crunch when I was out of chicken. The green goddess dressing is so adaptable that you can use it on almost anything—grain bowls, roasted vegetables, even scrambled eggs if you're feeling bold.
Storage and Next Steps
The beauty of making these ahead is that the components keep well separately—grilled chicken stays fresh for three days, the salad for up to a day, and the dressing for almost a week. The wraps themselves are best when assembled fresh, but I've found that if you keep everything organized in your fridge, pulling this meal together becomes almost meditative. It's the kind of recipe that gets faster and easier the more times you make it, until eventually you're doing it on autopilot while your mind is somewhere else entirely.
- Store leftover dressed salad in an airtight container, but know that the cabbage will continue to soften over time.
- Make the dressing in a mason jar and shake it before each use—it keeps for nearly a week and works on everything.
- Grill extra chicken when you make this, knowing it becomes sandwiches, salads, and quick weeknight meals all week long.
Save These wraps have become my go-to meal when life gets busy but I still want to eat something that feels intentional. They're a reminder that simple food, made with care and fresh ingredients, is often exactly what we need.
Recipe Guide
- → What kind of chicken is best for grilling?
Boneless, skinless chicken breasts work well for even cooking and tender slices ideal for wraps.
- → Can I make the cabbage salad ahead of time?
Yes, prepare the salad up to one day in advance; keep refrigerated and toss with the dressing before assembling.
- → Are gluten-free wraps suitable for this dish?
Gluten-free tortillas can be used without compromising flavor or texture, making this suitable for gluten-free diets.
- → What herbs enhance the green cabbage salad?
Fresh parsley, basil, chives, spinach, and optional tarragon add vibrant flavors and complements to the salad.
- → How should I store leftovers?
Keep chicken, salad, and wraps separately in airtight containers in the refrigerator for up to two days to maintain freshness.