Green Goddess Chicken Wraps (Print Version)

Grilled chicken and crisp green salad combine in high-fiber wraps for a fresh, satisfying meal.

# Components:

→ 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 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 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)

# Directions:

01 - Heat grill or grill pan to medium-high heat.
02 - Coat chicken breasts with olive oil, garlic powder, smoked paprika, salt, and black pepper. Grill each side for 4 to 5 minutes until internal juices run clear. Allow to rest for 5 minutes before slicing thinly.
03 - Combine shredded cabbage, chopped 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 salad ingredients and toss well to coat evenly.
06 - Lightly warm the wraps to improve pliability.
07 - Layer sliced grilled chicken and a generous portion of the cabbage salad inside each wrap.
08 - Roll wraps tightly, slice in half if desired, and serve with optional fresh herbs and lemon wedges.

# Expert Advice:

01 -
  • It tastes like summer in every bite, with an herbal freshness that actually fills you up.
  • You can prep the salad ahead and throw it together in minutes, perfect for busy weeknights.
  • High in fiber and protein, so you'll feel genuinely nourished, not just full.
02 -
  • Don't assemble the wraps too far ahead or the dressing will soften the wrap and everything becomes mushy—prep ingredients separately and fold right before eating.
  • The dressing is a revelation on its own; I've started using it on roasted vegetables and grain bowls because it's just that good.
  • If your chicken breast is thick, pound it flat or slice it horizontally before cooking so it cooks evenly and grills faster.
03 -
  • Pound your chicken to even thickness before grilling so it cooks at the same rate and stays juicy inside instead of drying out at the edges.
  • Keep the wraps slightly warm when you assemble—they become pliable and flex instead of cracking, making the whole eating experience better.
  • Toast the wraps lightly in a dry pan before filling for a subtle flavor upgrade and extra structure that keeps fillings from leaking.
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