Ingredients

For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lemon

For the Green Goddess Dressing:

  • 1 cup fresh parsley, packed
  • 1/2 cup fresh basil leaves, packed
  • 1/4 cup fresh chives, chopped
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon capers, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Wraps:

  • 4 large whole wheat or spinach tortillas
  • 2 cups fresh spinach leaves
  • 1 cucumber, thinly sliced
  • 1 avocado, sliced
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/4 cup crumbled feta cheese (optional)

Equipment

  • Grill or grill pan
  • Blender or food processor
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Tongs

Instructions

Step 1: Marinate and Grill the Chicken

  1. In a mixing bowl, combine olive oil, garlic powder, smoked paprika, salt, black pepper, and lemon juice.
  2. Add chicken breasts to the bowl and coat evenly with the marinade. Let sit for 15–30 minutes at room temperature or refrigerate for up to 2 hours.
  3. Preheat a grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates.
  4. Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  5. Remove from grill, let rest for 5 minutes, then slice thinly.

Step 2: Prepare the Green Goddess Dressing

  1. In a blender or food processor, combine parsley, basil, chives, Greek yogurt, mayonnaise, garlic, lemon juice, olive oil, capers, salt, and black pepper.
  2. Blend until smooth, scraping down the sides as needed. If too thick, add 1–2 tablespoons of water to reach desired consistency.
  3. Taste and adjust seasoning if needed. Set aside or refrigerate until ready to use.

Step 3: Assemble the Wraps

  1. Lay a tortilla flat on a clean surface.
  2. Spread 2–3 tablespoons of green goddess dressing over the tortilla.
  3. Place a handful of spinach leaves in the center, followed by a few slices of cucumber, avocado, and grilled chicken.
  4. Add red onion and feta cheese, if using.
  5. Fold the bottom of the tortilla up, then fold in the sides and roll tightly to close.

Step 4: Serve

  1. Slice the wraps in half diagonally for easier eating.
  2. Serve immediately with extra green goddess dressing on the side for dipping, or wrap in foil for a portable meal.

Tips

  • Make Ahead: The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
  • Variations: Swap chicken for grilled shrimp or tofu for a different protein. Add sprouts or microgreens for extra crunch.
  • Storage: Store leftover components separately. Assembled wraps are best eaten fresh but can be refrigerated for up to 1 day.

Nutritional Information (Per Wrap, Approximate)

  • Calories: 450–500 kcal
  • Protein: 30g
  • Fat: 25g
  • Carbohydrates: 35g
  • Fiber: 6g