Green Goddess Chicken Wraps (Printable)

Grilled chicken paired with a crisp green cabbage salad, wrapped in whole wheat or gluten-free tortillas.

# Components:

→ Chicken

01 - 2 boneless, skinless medium 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 ground 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 fresh 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)

# Method:

01 - Preheat the grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season with garlic powder, smoked paprika, salt, and pepper. Grill for 4 to 5 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes before slicing thinly.
03 - In a large bowl, mix 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, chopped parsley, basil, chives, minced garlic, salt, and black pepper in a small bowl until smooth.
05 - Pour the dressing over the cabbage salad mixture and toss until evenly coated.
06 - Gently warm the wraps until pliable and easy to roll.
07 - Layer sliced grilled chicken and a generous portion of the dressed cabbage salad onto each wrap.
08 - Roll the wraps tightly, slice in half if desired, and serve with additional fresh herbs and lemon wedges.

# Expert Advice:

01 -
  • It tastes like a farmers market salad wrapped up in something you can actually carry to your desk or eat while standing in the kitchen.
  • The creamy green goddess dressing plays against crispy cabbage in a way that feels almost fancy but takes minutes to pull together.
  • High in fiber and protein but never feels restrictive or boring—there's enough texture and flavor that you'll crave it.
02 -
  • Don't assemble these wraps more than 15 minutes before you eat them—the dressing will soften the cabbage and the wrap will start to get soggy in ways that feel disappointing.
  • If you're making the salad ahead, keep the dressing and avocado separate until the last moment; combine everything just before wrapping.
  • The dressing is forgiving—taste it as you make it and adjust the lemon juice and salt to match your mood.
03 -
  • If your wraps are tearing or cracking, they're too cold—five seconds in a warm skillet transforms them into something pliable and forgiving.
  • Make the dressing a day ahead; the flavors deepen and the herbs relax into the yogurt and mayo in ways that taste even better.
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