Green Goddess Chicken Wraps (Printable Version)

Grilled chicken and a crisp cabbage salad join in flavorful wraps for a light high-fiber lunch or dinner.

# 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 Steps:

01 - Preheat grill or grill pan over medium-high heat.
02 - Coat chicken breasts with olive oil, garlic powder, smoked paprika, salt, and black pepper. Grill for 4 to 5 minutes per side until fully cooked and juices run clear. Let 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 cheese.
04 - Whisk together 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 the salad mixture and toss until combined evenly.
06 - Lightly warm wraps to make them pliable.
07 - Layer sliced grilled chicken and a generous portion of cabbage salad onto each wrap.
08 - Roll each wrap tightly, slice in half if desired, and serve with optional fresh herbs and lemon wedges.

# Expert Tips:

01 -
  • It holds up without getting soggy, so you can pack it for lunch and still have that satisfying crunch hours later.
  • The dressing doubles as a dip, a salad topper, or something to drizzle on roasted vegetables all week long.
  • You get protein, fiber, and a mountain of fresh herbs in every bite without feeling weighed down.
02 -
  • Do not skip resting the chicken, cutting it too soon turns the cutting board into a juice puddle and the meat goes dry.
  • Add the avocado and feta right before you dress the salad or the avocado browns and the feta gets mushy from sitting in acid.
  • If your dressing looks thin, let it sit for five minutes and it will thicken as the yogurt absorbs the lemon.
03 -
  • Shred your cabbage with a sharp knife instead of a mandoline, it gives you more control and the pieces stay fluffy instead of compacted.
  • Taste your dressing before you pour it on the salad, it should be tangy enough to make your mouth water but not so sharp it stings.
  • If your wraps keep tearing, try layering two thinner tortillas together, it sounds odd but it works and adds extra chew.
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