Chimichurri Chicken Salad Wrap (Print)

Herbaceous wrap featuring marinated chicken, fresh greens, and chimichurri sauce wrapped in a soft tortilla.

# Ingredients:

→ 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

→ Wraps and 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)

# Directions:

01 - In a mixing bowl, combine parsley, cilantro, oregano, garlic, shallot, and red pepper flakes. Add olive oil, red wine vinegar, lemon zest, lemon juice, salt, and black pepper. Mix thoroughly and reserve.
02 - Place chicken breasts in a shallow dish. Add 3 tablespoons chimichurri sauce and 2 tablespoons olive oil. Turn to coat evenly, cover with plastic wrap, and refrigerate for minimum 20 minutes or up to 2 hours.
03 - Heat grill pan or skillet over medium-high heat. Remove chicken from marinade and cook 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Allow to rest 5 minutes, then slice thinly against the grain.
04 - Heat flour tortillas in a dry skillet for 30 seconds per side until pliable, or wrap in a damp towel and microwave for 20 seconds to maintain moisture.
05 - Spread 1 tablespoon chimichurri sauce down the center of each warm tortilla. Layer with salad greens, cucumber slices, tomato slices, red onion, sliced chicken, and avocado if using. Drizzle additional chimichurri sauce over filling.
06 - Roll each tortilla tightly, folding in sides as you roll to contain filling. Slice in half diagonally and serve immediately.

# Expert Tips:

01 -
  • The chimichurri does all the work, infusing the chicken with tangy, garlicky flavor while you handle everything else.
  • Its a complete meal wrapped in your hands, no fork or plate required, perfect for eating outside or on the go.
  • Leftovers taste even better the next day when the flavors have mingled overnight in the fridge.
  • You can prep the sauce and chicken ahead, then assemble wraps in under five minutes when hunger strikes.
02 -
  • Do not skip resting the chicken after cooking, or all the juices will run out onto your cutting board instead of staying inside the meat.
  • Warm your tortillas before assembling or they will crack and tear when you try to roll them, leaving you with a messy pile instead of a tidy wrap.
  • Reserve some extra chimichurri sauce for drizzling at the table, because everyone always wants more and you will regret running out.
03 -
  • Make a double batch of chimichurri and freeze half in an ice cube tray so you always have some ready to defrost and use.
  • Use a sharp knife to slice the chicken thinly and against the grain, which keeps it tender and makes it easier to bite through in the wrap.
  • If your tortillas keep tearing, try layering two smaller ones together for extra strength and flexibility.
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