Green Goddess Chicken Wraps (Printable Version)

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

# What You 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
28 - Extra fresh herbs (optional)
29 - Lemon wedges (optional)

# How To Make It:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper. Grill for 4 to 5 minutes per side until cooked through and juices run clear. Let rest for 5 minutes before slicing thinly.
03 - Combine shredded cabbage, cucumber, green onions, chives, parsley, basil, spinach, tarragon (if using), diced avocado, and crumbled feta in a large bowl.
04 - Whisk Greek yogurt, mayonnaise, olive oil, lemon juice, parsley, basil, chives, minced garlic, salt, and black pepper in a small bowl until smooth.
05 - Pour dressing over cabbage salad and toss to coat evenly.
06 - Slightly warm wraps to enhance pliability.
07 - Layer sliced grilled chicken and a generous portion of cabbage salad onto each warm wrap.
08 - Roll wraps tightly, slice in half if preferred, and serve with extra herbs and lemon wedges.

# Expert Advice:

01 -
  • It uses up all those fresh herbs you bought with good intentions and then forgot about.
  • The crunch from the cabbage salad is so satisfying you won't miss chips or fries on the side.
  • You can meal prep the components and assemble wraps in under two minutes when you're starving.
  • It tastes like something you'd order at a trendy lunch spot, but costs a fraction of the price.
02 -
  • Do not dress the salad more than an hour before serving or the cabbage will get soggy and sad.
  • If you skip resting the chicken, all the juices will run out onto your cutting board instead of staying inside the meat.
  • Wraps that are too full will split open when you roll them, so resist the urge to overstuff.
03 -
  • If your wraps keep tearing, try layering two wraps together for extra strength and forgiveness.
  • Taste the dressing before you add it to the salad—you want it punchy and bright, almost too lemony on its own.
  • Use a mandoline to shred the cabbage if you have one; it saves time and gets you those perfect thin ribbons.
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