Save There's something about the moment when you bite into a wrap and everything stays together—the warm grilled chicken, the cool crunch of cabbage, that creamy dressing coating every layer. I stumbled onto these Green Goddess wraps on a Tuesday afternoon when I had leftover grilled chicken and an inexplicable amount of fresh herbs wilting in my crisper drawer. Instead of letting them go to waste, I started layering them into a wrap, and suddenly lunch became the thing I couldn't stop thinking about.
I remember bringing these to a friend's house for lunch, and she took one bite, then immediately asked for the recipe before she even finished chewing. That's when I realized this wasn't just a weekday meal—it was something people genuinely wanted to know how to make themselves.
Ingredients
- Boneless, skinless chicken breasts: Two medium ones give you enough protein without the wrap becoming heavy; pound them slightly if they're especially thick so they cook evenly.
- Olive oil: Use it for both the chicken rub and the dressing—it brings everything together with a subtle richness.
- Garlic powder and smoked paprika: These two are your secret to chicken that tastes like it came from somewhere special, not just your Tuesday dinner.
- Green cabbage: Shredding it finely is the move here; thick chunks won't soften as it sits in the dressing.
- Fresh herbs (parsley, basil, chives, tarragon): Don't skip these or use dried versions—they're what makes this feel like spring in your mouth.
- Cucumber and green onions: They add brightness and a texture that keeps things interesting as you eat.
- Avocado: Adds creaminess without needing more mayo; slice it just before assembly so it doesn't brown.
- Feta cheese: A small amount gives you a salty, tangy note that ties everything together.
- Greek yogurt and mayonnaise: The yogurt keeps the dressing lighter while the mayo adds the richness that makes every bite feel indulgent.
- Lemon juice: Don't measure this by eye—the acidity is what brightens the entire wrap.
- Wraps or tortillas: Whole wheat or gluten-free work equally well; warming them slightly stops them from cracking when you roll.
Instructions
- Get your grill ready:
- Heat your grill or grill pan to medium-high heat for about five minutes; you want it hot enough that the chicken gets those golden marks but not so hot that the outside burns before the inside cooks through.
- Season and grill the chicken:
- Rub each breast with olive oil, then the spice blend—don't be shy with the seasonings since they're what make this special. Grill four to five minutes per side, then let it rest for five minutes so the juices redistribute instead of running out when you slice it.
- Build the salad base:
- Combine all your chopped cabbage, cucumber, green onions, and fresh herbs in a large bowl; the mix of textures and colors right here is already beautiful.
- Make the green goddess dressing:
- Whisk together the yogurt, mayo, olive oil, and lemon juice until it's smooth, then stir in the herbs and garlic; taste it and add more salt or lemon if it needs brightness.
- Coat everything:
- Pour the dressing over the salad and toss gently until every piece is coated; this is when you add the avocado and feta so they don't get crushed.
- Warm your wraps:
- Run each wrap quickly over the grill or warm it in a dry pan for just a few seconds; this makes them pliable so they roll without cracking.
- Assemble and roll:
- Layer sliced chicken down the center of each wrap, then add a generous handful of the cabbage salad on top. Roll tightly from one end, and if you want, slice in half for easier eating.
Save The best part about these wraps is how they disappear. I've made them for lunch, packed them for hikes, brought them to potlucks, and every single time someone asks where they came from. They're proof that food doesn't need to be complicated to feel special.
Why This Works
The magic here is the contrast—warm grilled chicken next to cool, crispy cabbage, creamy avocado against the tang of feta, and that herbaceous dressing that tastes fresh without tasting healthy. Each wrap gives you everything at once, so you're not just eating chicken or just eating salad. The whole wheat wrap holds it all together without falling apart, and the fiber keeps you satisfied way longer than you'd expect from something so light.
Make It Your Own
I've made these with grilled tofu for vegetarian friends, and honestly, it's just as good—the dressing and fresh herbs do the heavy lifting. You can swap out any of the herbs depending on what's in your garden or what you find at the market. Some days I add a handful of microgreens on top, other times a drizzle of hot sauce. The wrap is the canvas, and everything else is what you want it to be.
Serving and Storage
These are best eaten right after rolling, but you can prep the components throughout the day and bring them together whenever you're ready. The dressed salad actually gets better as it sits because the flavors meld, though the cabbage will gradually soften. If you're meal prepping, keep the chicken, salad, and dressing in separate containers and assemble each wrap fresh. Pair these with something cold and crisp—an iced green tea or a cold sparkling water with lemon lets the flavors shine without competing.
- Make the dressing thinner if you like it to drip from the wrap, or keep it thick if you want it all contained.
- Toast your wrap lightly on a pan if you want it to have a subtle char that adds depth to each bite.
- Use whatever fresh herbs you love most; this recipe is flexible enough to handle your preferences.
Save These wraps are what I make when I want to feel like I'm taking care of myself without it feeling like deprivation. That's the whole point.
Cooking Questions
- → Can I make this meal gluten-free?
Yes, by choosing gluten-free wraps or tortillas, this dish can easily be adapted to fit a gluten-free diet without compromising flavor.
- → What are good alternatives to chicken here?
For a vegetarian option, grilled tofu or chickpeas work well and complement the fresh cabbage salad and herbs.
- → Is it possible to prepare components in advance?
You can prepare the cabbage salad and dressing up to a day ahead to save time, but assemble the wraps just before serving to keep them fresh and crisp.
- → How should the chicken be cooked for best results?
Grill chicken breasts over medium-high heat for 4-5 minutes per side until juices run clear, then let rest before slicing to retain juiciness.
- → Can the feta cheese be omitted or substituted?
Yes, omit feta for a dairy-free version or substitute with a plant-based cheese alternative to maintain creaminess in the salad.
- → What drinks pair well with this dish?
A crisp Sauvignon Blanc or iced green tea pairs nicely, enhancing the fresh herb and citrus notes in the meal.