Save There's something about a lunch that feels both indulgent and virtuous at the same time—and these green goddess wraps hit that sweet spot perfectly. I discovered them on one of those afternoons when I was tired of the same old sandwich routine and decided to raid my crisper drawer for whatever greens were hanging on. What started as an experiment with leftover basil, parsley, and some grilled chicken turned into something so fresh and crunchy that I found myself making them weekly. The combination of herbs is almost magical; it transforms simple ingredients into something that tastes like you spent way more time in the kitchen than you actually did.
I remember bringing these to a potluck last spring, unsure if people would actually eat a wrap with all these herbs instead of something heavier. By the end of the event, someone was asking if I'd share the recipe, and another guest admitted she'd made them three times already. That moment made me realize how powerful simple, honest food can be—no fancy techniques, no pretense, just really good ingredients working together.
Ingredients
- Boneless, skinless chicken breasts: Two medium breasts cook quickly on a grill and stay tender when sliced thin; pound them slightly if they're uneven for even cooking.
- Olive oil: Use it to coat the chicken and also in your dressing for a cohesive flavor profile.
- Garlic powder and smoked paprika: These seasonings add depth without overwhelming the delicate herbs in the salad.
- Green cabbage: Shred it finely so it tenderizes slightly when tossed with the dressing, but stays crisp enough to give texture.
- Fresh herbs (parsley, basil, chives, tarragon, spinach): This is where the magic happens; don't skip any if you can help it, as each one brings a different note to the party.
- Cucumber and green onions: These add coolness and crispness that balance the richness of the dressing.
- Avocado: Dice it just before assembly so it doesn't brown, and it'll give each wrap a creamy, luxurious texture.
- Feta cheese: A little crumble goes a long way, adding salty tanginess that makes the whole wrap feel more interesting.
- Greek yogurt and mayonnaise: The yogurt keeps the dressing lighter while mayo adds richness; the two together create something better than either alone.
- Lemon juice: This bright acid is essential for bringing all the herbs and vegetables into focus.
- Whole wheat or gluten-free wraps: Warm them gently so they're pliable and won't crack when you roll them.
Instructions
- Fire up the grill and prep your chicken:
- Get your grill or grill pan hot enough that a drop of water sizzles immediately. Rub your chicken breasts with olive oil, garlic powder, paprika, salt, and pepper—don't be shy with the seasoning because it's the only flavor the chicken gets before meeting those fresh herbs.
- Grill with confidence:
- Place the chicken on the hottest part of the grill and let it sit for 4 to 5 minutes without moving it around; you want those beautiful brown marks that mean the outside is caramelizing. Flip once and grill another 4 to 5 minutes until the juices run clear when you pierce the thickest part. Let it rest for 5 minutes—this keeps it juicy when you slice it.
- Assemble your salad base:
- Toss your finely shredded cabbage into a large bowl with the cucumber, green onions, and all those fresh herbs you've gathered. You want everything cut small enough to mix evenly through the wrap but still visible and textured.
- Make the dressing:
- Whisk Greek yogurt, mayo, olive oil, and lemon juice together, then fold in the parsley, basil, chives, and minced garlic. Season generously with salt and pepper, tasting as you go because lemon juice can vary in brightness.
- Bring it all together:
- Pour the dressing over your salad and toss until every bit of cabbage is coated but not drowning; you want it to glisten, not swim. Add the diced avocado and feta at the last moment so they don't get broken down.
- Warm and wrap:
- Heat your wraps in a dry pan or over the grill for just a few seconds on each side so they become pliable without getting crispy. Layer your sliced chicken down the center of each wrap, then pile a generous amount of that green goddess salad on top, roll it tightly, and slice it in half if you want to be fancy about serving it.
Save What I love most about these wraps is how they've become my go-to when I want to feel like I'm taking care of myself without any of the restrictive, boring diet-food energy. They're the kind of meal that makes you genuinely happy to eat it, not because you're white-knuckling through something virtuous, but because it's actually delicious.
The Green Goddess Dressing Secret
The dressing is honestly what transforms these from just another chicken wrap into something special. I learned by accident that if you let the herbs sit in the lemon juice for a minute before whisking everything together, their flavor blooms even more. The yogurt-mayo combo is also crucial; if you use all yogurt, it becomes too tangy, and all mayo makes it heavy. The balance between the two is what gives you that creamy-but-light texture that somehow feels indulgent even though it's not.
Timing and Prep Strategy
One of my favorite things about this recipe is that you can chop most of it while your chicken is resting, so there's never a moment where you're waiting around. The cabbage, cucumber, and herbs can all be prepped the night before and stored in containers, which means you can have lunch on the table in about 15 minutes on a busy day. Some people worry that chopped salad goes soggy, but here the dressing actually helps keep the cabbage crisp rather than making it limp.
Making It Your Own
While the recipe as written is really well-balanced, I've had so much fun tweaking it based on what's in my garden or crisper. Red cabbage adds a beautiful visual and a slightly different flavor, mint works beautifully alongside the basil, and a tiny pinch of fresh tarragon (if you can find it) adds this anise-like sophistication that people can't quite place. The beauty of a recipe like this is that it's forgiving enough to handle variations while still tasting like itself.
- Try adding thinly sliced radishes for extra crunch and a peppery bite.
- If you don't have all the fresh herbs, parsley and basil are the ones you really can't skip.
- A squeeze of fresh lime juice instead of lemon gives the whole thing a different but equally delicious angle.
Save These wraps have become my answer to that question of what to make when you want something that feels both nourishing and genuinely exciting to eat. I hope they become a regular in your rotation too.
Recipe FAQs
- → What ingredients make up the Green Goddess salad?
The salad combines finely shredded green cabbage, cucumber, green onions, fresh herbs like parsley, basil, chives, spinach, and tarragon, diced avocado, and crumbled feta cheese.
- → How is the dressing prepared for this dish?
The dressing blends Greek yogurt, mayonnaise, olive oil, lemon juice, fresh herbs (parsley, basil, chives), minced garlic, salt, and freshly ground black pepper until smooth.
- → Can I make this dish gluten-free?
Yes, simply use gluten-free wraps or tortillas to keep the dish gluten-free without altering the flavors.
- → What cooking method is used for the chicken?
The chicken breasts are rubbed with olive oil and spices, then grilled over medium-high heat until cooked through and juicy.
- → Are there vegetarian alternatives for the chicken?
Yes, grilled tofu or chickpeas can replace chicken to create a satisfying vegetarian option.
- → How can I prepare this dish in advance?
You can prepare the cabbage salad up to a day ahead and assemble the wraps just before serving to maintain freshness and texture.