Save I stumbled on this wrap idea after a week of heavy meals left me craving something bright and crunchy. The viral Green Goddess salad had been all over my feed, and I thought, why not tuck it into a wrap with some grilled chicken? The first batch disappeared so fast I had to make another round that same evening. Now its my go-to when I want something satisfying without feeling weighed down. The herbs make the whole kitchen smell like summer, even in the middle of winter.
I made these for a casual lunch with friends who showed up unannounced, and they kept asking for the recipe before they even finished eating. One friend said it tasted like a salad she would actually crave, which is the highest compliment I have ever received for anything green. We sat outside with lemon wedges and iced tea, and the whole afternoon felt effortless. That is when I realized this recipe is as much about the vibe as it is about the food.
Ingredients
- Boneless, skinless chicken breasts: I prefer medium-sized breasts because they cook evenly and stay juicy on the grill.
- Olive oil: Keeps the chicken moist and helps the spices stick without any fuss.
- Garlic powder and smoked paprika: These two add warmth and a subtle smokiness that balances the fresh herbs beautifully.
- Green cabbage: Shred it finely so it blends into the wrap instead of crunching awkwardly in big pieces.
- Cucumber: Adds a cool, watery crunch that contrasts perfectly with the creamy dressing.
- Green onions: I use both the white and green parts for a mild, sweet onion flavor.
- Fresh chives, parsley, basil, spinach, and tarragon: The mix of herbs is what makes this dressing truly special, each one contributes a different note.
- Ripe avocado: Wait until its soft to the touch, it should yield gently when you press it.
- Crumbled feta cheese: Adds a salty, tangy bite that ties everything together.
- Greek yogurt: Creates a creamy base for the dressing without the heaviness of sour cream.
- Mayonnaise: Just a little makes the dressing silky and helps it cling to the salad.
- Lemon juice: Freshly squeezed is key, it brightens every single flavor in the bowl.
- Whole wheat or gluten-free wraps: I warm them slightly so they roll without cracking.
Instructions
- Preheat your grill:
- Get your grill or grill pan to medium-high heat so it is ready when the chicken is seasoned. You want those nice char marks without drying out the meat.
- Season and grill the chicken:
- Rub the chicken breasts with olive oil and spices, then grill for 4 to 5 minutes per side until the juices run clear. Let them rest for 5 minutes before slicing thinly, this keeps them tender and juicy.
- Prep the cabbage salad:
- Toss all the vegetables, herbs, avocado, and feta into a large bowl. The mix should look vibrant and smell like a farmers market.
- Whisk the dressing:
- Combine Greek yogurt, mayonnaise, olive oil, lemon juice, herbs, garlic, salt, and pepper in a small bowl until smooth. Taste and adjust the salt or lemon if needed.
- Dress the salad:
- Pour the green goddess dressing over the salad and toss gently to coat everything evenly. The dressing should cling to the cabbage without pooling at the bottom.
- Warm the wraps:
- Heat the tortillas briefly in a dry pan or microwave so they are pliable and easy to roll.
- Assemble the wraps:
- Layer sliced chicken and a generous heap of the dressed salad in the center of each wrap. Roll tightly, tucking in the sides as you go, then slice in half if you like.
- Serve immediately:
- Set out extra herbs and lemon wedges on the side for anyone who wants an extra hit of brightness.
Save One evening I packed these wraps for a picnic and they held up perfectly in the cooler, still crisp and flavorful hours later. We ate them by the water as the sun set, and it felt like the kind of simple, beautiful moment you do not plan but always remember. That is when I knew this recipe was a keeper, not just for weeknight dinners but for the times you want food that feels special without any stress.
Make It Your Own
If you are not a fan of tarragon, leave it out or swap in dill for a slightly different herby punch. I have also added grilled shrimp instead of chicken when I had some thawed in the fridge, and it was just as good. You can even skip the protein entirely and load up on chickpeas or white beans for a vegetarian version that still feels hearty. Play with the herbs based on what you have, the recipe is forgiving as long as you keep that fresh, green vibe.
Storage and Meal Prep
The cabbage salad keeps well in the fridge for up to a day, but I always wait to add the avocado and feta until right before serving. Grilled chicken can be cooked ahead and stored separately, then warmed gently or served cold in the wraps. If you are packing these for lunch, wrap them tightly in foil or parchment and keep the dressing on the side to prevent sogginess. They travel surprisingly well and taste just as fresh when you unwrap them hours later.
Serving Suggestions
These wraps are perfect on their own, but I love serving them with a handful of sweet potato fries or a simple side of fruit. A crisp Sauvignon Blanc or a glass of iced green tea cuts through the richness of the dressing and keeps the meal feeling light. If you are feeding a crowd, set out the components in bowls and let everyone build their own wraps, it turns into a fun, interactive meal.
- Pair with roasted vegetables for a more substantial spread.
- Serve alongside a chilled cucumber soup for a fully green themed lunch.
- Offer hot sauce or pickled jalapeños on the side for anyone who likes a little heat.
Save This recipe has become my answer to the question, what do you make when you want to eat well without overthinking it. It is quick, it is colorful, and it always leaves me feeling good.
Recipe FAQ
- → What type of chicken is best for these wraps?
Boneless, skinless chicken breasts grilled until juicy and tender work perfectly, providing a lean source of protein that pairs well with the fresh cabbage salad.
- → Can I prepare the salad in advance?
Yes, the cabbage salad can be made up to a day ahead and stored refrigerated. Assemble the wraps just before serving to keep the textures crisp and fresh.
- → Are gluten-free wraps suitable for this meal?
Absolutely. Gluten-free tortillas or wraps can be used without altering the flavors, making it an inclusive option for different dietary needs.
- → How is the Green Goddess dressing made?
The dressing blends Greek yogurt, mayonnaise, olive oil, lemon juice, and fresh herbs like parsley, basil, and chives, balanced with garlic and seasonings for a creamy, zesty finish.
- → What can I substitute for chicken to make it vegetarian?
Grilled tofu or chickpeas are excellent alternatives that maintain protein content and complement the fresh salad and herb dressing flavors.
- → What side drinks pair well with this dish?
Refreshing beverages like crisp Sauvignon Blanc or iced green tea nicely enhance the fresh, herbaceous qualities of the wraps.