Chimichurri Chicken Salad Wrap (Printable Version)

Vibrant wraps featuring chimichurri-marinated chicken, crisp greens, and zesty sauce in soft tortillas.

# Components:

→ Chimichurri Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper

→ Chimichurri Sauce

05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - 1/2 cup fresh cilantro, finely chopped
07 - 3 tablespoons fresh oregano, finely chopped
08 - 4 garlic cloves, minced
09 - 1 small shallot, finely minced
10 - 1/2 teaspoon red pepper flakes
11 - 1/3 cup olive oil
12 - 2 tablespoons red wine vinegar
13 - Zest and juice of 1 lemon
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Wrap Assembly

16 - 4 large flour tortillas, 10-inch diameter
17 - 2 cups mixed salad greens (arugula, baby spinach, or romaine)
18 - 1 small cucumber, thinly sliced
19 - 1 medium tomato, sliced
20 - 1/2 small red onion, very thinly sliced
21 - 1 ripe avocado, sliced (optional)

# Method Steps:

01 - In a mixing bowl, combine chopped parsley, cilantro, oregano, minced garlic, shallot, and red pepper flakes. Add olive oil, red wine vinegar, lemon zest, lemon juice, salt, and black pepper. Mix thoroughly until well combined and set aside.
02 - Place chicken breasts in a shallow dish. Add 3 tablespoons of chimichurri sauce and 2 tablespoons olive oil, turning to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for enhanced flavor.
03 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Allow to rest for 5 minutes before slicing thinly.
04 - Warm tortillas briefly. Spread a spoonful of chimichurri sauce down the center of each tortilla. Layer with mixed greens, cucumber slices, tomato, red onion, sliced chicken, and avocado if desired. Drizzle with additional chimichurri sauce.
05 - Roll each tortilla tightly, folding in the sides to secure the filling. Slice in half diagonally and serve immediately.

# Expert Advice:

01 -
  • The chimichurri does double duty as marinade and sauce, so you get deep flavor without extra steps.
  • Its bright, herbaceous, and filling without feeling heavy, making it perfect for warm afternoons or meal prep that actually tastes exciting on day three.
02 -
  • Dont skip letting the chicken rest after cooking, cutting it too soon will cause all the juices to run out and leave the meat dry.
  • Make extra chimichurri and keep it in a jar in the fridge, it lasts for days and turns everything from eggs to roasted vegetables into something special.
03 -
  • Use a meat thermometer to avoid overcooking the chicken, pulling it off the heat at exactly 75 degrees Celsius keeps it tender and juicy.
  • Warm your tortillas directly over a gas flame for a few seconds on each side if you want a little char and extra flavor.
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