Pin This I threw this together on a Tuesday when I had way too many herbs wilting in the crisper and leftover chicken from the night before. The whole thing came together so fast I almost didn't trust it would taste good, but that first bite—cool, crunchy, tangy, with that creamy green dressing—made me stop mid-chew and actually smile. Now it's my go-to when I want something that feels light but actually fills me up, and when I need to use up all those farmers market herbs before they turn into expensive compost.
I made these for a picnic last summer and wrapped them in parchment paper like little gifts. My friend unwrapped hers, took a bite, and immediately asked if I'd started a catering business. I hadn't, but I did write down the recipe on a napkin for her right there on the blanket. That's the kind of recipe this is—people want to take it home with them.
Ingredients
- Boneless, skinless chicken breasts: I pound them to an even thickness so they cook fast and stay juicy, and I never skip the resting time or they turn into rubber.
- Olive oil: Use it twice here—once to coat the chicken, once in the dressing—so grab the good stuff if you have it.
- Smoked paprika: This gives the chicken a subtle warmth without any heat, and it makes your kitchen smell like a backyard barbecue.
- Green cabbage: Shred it as finely as you can; big chunks make the wrap hard to bite through and the whole thing falls apart.
- Cucumber: I use English cucumbers because they have fewer seeds and more crunch, and I don't bother peeling them.
- Fresh herbs (chives, parsley, basil, spinach, tarragon): This is where the magic happens—don't skip the variety, each one adds a different layer of flavor.
- Avocado: Wait until it gives just a little when you press it; too firm and it won't mash into the salad, too soft and it turns gray.
- Feta cheese: The salty, tangy bite balances all the fresh green flavors, and I crumble it myself instead of buying pre-crumbled.
- Greek yogurt: Full-fat tastes best, but low-fat works if that's what you have—just don't use nonfat or the dressing will be too thin.
- Mayonnaise: I know people have strong feelings about mayo, but it makes the dressing creamy and rich in a way yogurt alone can't.
- Lemon juice: Fresh is non-negotiable here; bottled lemon juice tastes like cleaning product and will ruin the dressing.
- Whole wheat or gluten-free wraps: Warm them for a few seconds so they bend without cracking when you roll them up tight.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium-high, and let it get really hot so you hear that sizzle when the chicken hits the grates. If it's not hot enough, the chicken will stick and you'll lose those beautiful char marks.
- Season and grill the chicken:
- Rub the chicken breasts all over with olive oil, then sprinkle on the garlic powder, smoked paprika, salt, and pepper like you're dusting snow. Grill them for 4 to 5 minutes per side until the juices run clear, then let them rest on a plate for 5 minutes before slicing—patience here pays off in tenderness.
- Make the cabbage salad:
- Toss the shredded cabbage, cucumber, green onions, all the chopped herbs, diced avocado, and crumbled feta into a big bowl. Use your hands to gently mix it so the avocado doesn't turn to mush.
- Whisk the dressing:
- In a small bowl, whisk together the Greek yogurt, mayo, olive oil, lemon juice, parsley, basil, chives, minced garlic, salt, and black pepper until it's smooth and pale green. Taste it and add more lemon if you want more zing.
- Dress the salad:
- Pour the dressing over the cabbage mixture and toss everything together until every shred is coated. The salad should look glossy and smell like a garden.
- Warm the wraps:
- Heat the wraps in a dry skillet for about 10 seconds per side, just until they're pliable and soft. Cold wraps crack when you roll them, and nobody wants that.
- Assemble the wraps:
- Lay a wrap flat, pile sliced chicken down the center, then heap a generous amount of the dressed cabbage salad on top. Roll it up tightly, tucking in the sides as you go, then slice it in half on the diagonal so it looks pretty.
- Serve:
- Set the wraps on a plate with extra fresh herbs scattered around and lemon wedges on the side for squeezing. Eat them right away while the wraps are still soft and the salad is still cold.
Pin This The first time I packed these for lunch at work, my coworker leaned over and asked what smelled so good. I unwrapped one and the whole break room got quiet, just watching me eat. It felt a little awkward, but also kind of great—like I'd brought a secret weapon to the office.
Make-Ahead Magic
You can grill the chicken and make the dressing a day ahead, then store them separately in the fridge. Chop all the salad ingredients in the morning and keep them in an airtight container, but don't mix or dress anything until you're ready to eat. I've done this for meal prep and assembled fresh wraps every day for lunch without any sogginess or wilting.
Swap It Your Way
If you don't eat meat, grilled tofu or roasted chickpeas work beautifully here and soak up the dressing just as well. I've also used leftover rotisserie chicken when I'm too tired to grill, and honestly, no one could tell the difference. For a dairy-free version, skip the feta and use coconut yogurt in the dressing—it's tangy and thick enough to hold up.
Serving Suggestions
These wraps are a meal on their own, but if you want something on the side, try sweet potato fries or a handful of kettle chips for crunch. A crisp Sauvignon Blanc is perfect if you're feeling fancy, or just pour yourself an iced green tea with a squeeze of lemon and call it a day.
- Serve with a light soup like cucumber gazpacho for a full lunch spread.
- Add a side of fruit salad with mint to keep the fresh, bright vibe going.
- Pair with sparkling water and a wedge of lime for a simple, refreshing drink.
Pin This This recipe has become my proof that eating well doesn't have to be complicated or boring. Every time I make it, I'm reminded that the best meals are the ones that taste like effort but don't actually take much at all.
Recipe FAQ
- → What grill method works best for the chicken?
Use a preheated grill or grill pan over medium-high heat, cooking chicken 4–5 minutes per side until juices run clear.
- → Can I substitute the chicken with a plant-based option?
Yes, grilled tofu or chickpeas make excellent vegetarian alternatives while maintaining flavor and texture.
- → Is it possible to prepare the salad in advance?
Yes, the cabbage salad can be made up to one day ahead to save time before assembly.
- → Which herbs contribute most to the flavor profile?
Fresh parsley, basil, chives, and optional tarragon add bright, aromatic notes to the cabbage salad and dressing.
- → How can I make this suitable for a dairy-free diet?
Omit feta cheese and substitute Greek yogurt with a dairy-free alternative in the dressing.
- → Are gluten-free wraps a good option here?
Absolutely, using gluten-free tortillas ensures the dish fits gluten-sensitive diets without compromising taste.