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gingercooks
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Wash your cabbage really well, cut it in half, wash again, remove the core and finely chop.
Slice your Persian cucumbers in half, remove the inside and finely chop.
Chop your green onions and add everything to a large bowl.
Using a blender, immersion blender or food processor blend all of the dressing ingredients together until smooth.
Adjust seasoning if needed and pour over the salad. Toss until fully combined.
For the chicken, drizzle with olive oil and season with paprika, garlic powder, salt and black pepper.
Bring a pan to medium heat and cook the chicken tenders a few minutes on each side.
Brush with your favorite barbecue sauce before flipping, then brush again on the other side.
To assemble your wrap, place two scoops of the green goddess salad onto a large tortilla, top with barbecue chicken and crushed tortilla chips, wrap it up, slice in half and enjoy.