Green Goddess Chicken Wraps (Printable)

Grilled chicken paired with crunchy herb-packed cabbage salad in wholesome, high-fiber wraps.

# What You'll Need:

→ 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)

# How-To Steps:

01 - Heat grill or grill pan to medium-high.
02 - Coat chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper. Grill for 4 to 5 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice thinly.
03 - In a large bowl, mix shredded cabbage, cucumber, green onions, chives, parsley, basil, spinach, tarragon if using, diced avocado, and crumbled feta.
04 - Whisk together Greek yogurt, mayonnaise, olive oil, lemon juice, parsley, basil, chives, minced garlic, salt, and black pepper until smooth.
05 - Pour dressing over the salad and toss to evenly coat.
06 - Lightly heat wraps to increase pliability.
07 - Layer sliced grilled chicken and a generous portion of cabbage salad onto each wrap.
08 - Roll wraps tightly, slice in half if desired, and serve with additional fresh herbs and lemon wedges.

# Expert Tips:

01 -
  • The cabbage salad stays crisp and refreshing, even when you meal prep it a day ahead.
  • Every bite is packed with fresh herbs that wake up your taste buds without any heavy sauces.
  • Its a complete meal in a wrap, high in fiber and protein, so you actually feel full and energized.
  • You can swap the chicken for tofu or chickpeas and it still tastes incredible.
02 -
  • Do not skip resting the chicken after grilling, cutting it too soon releases all the juices and you end up with dry meat.
  • If you dress the salad too far in advance, the cabbage will wilt and the avocado will brown, so toss it right before assembling.
  • Warm your wraps just enough to soften them, overheating makes them brittle and impossible to roll.
03 -
  • Use a mandoline to shred the cabbage paper-thin, it makes the salad lighter and easier to bite through.
  • Toast your wraps for 10 seconds on each side to add a subtle nutty flavor and better structure.
  • Double the dressing recipe and keep extra in a jar, it is fantastic on grain bowls or drizzled over roasted chicken the next day.
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