Chimichurri Chicken Salad Wrap (Print Version)

Juicy chimichurri-marinated chicken with crisp greens and zesty herbs wrapped in warm tortillas for a fresh, satisfying meal.

# Ingredients List:

→ Chimichurri Chicken

01 - 2 large boneless, skinless chicken breasts (about 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 inches
17 - 2 cups mixed salad greens
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 finely chopped parsley, cilantro, oregano, minced garlic, shallot, red pepper flakes, olive oil, red wine vinegar, lemon zest, lemon juice, salt, and black pepper. Mix thoroughly and reserve for marinating and assembly.
02 - Place chicken breasts in a shallow dish. Add 3 tablespoons chimichurri sauce and 2 tablespoons olive oil, turning to coat evenly. Cover and refrigerate for minimum 20 minutes, 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 and internal temperature reaches 165°F. Rest for 5 minutes, then slice thinly.
04 - Warm tortillas. Spread chimichurri sauce down center of each tortilla. Layer with mixed greens, cucumber slices, tomato, red onion, sliced chicken, and avocado if desired. Drizzle additional chimichurri sauce over filling.
05 - Roll each tortilla tightly, folding sides inward to seal. Halve diagonally and serve immediately.

# Expert Tips:

01 -
  • The chimichurri sauce is so vibrant and garlicky that it somehow makes even ordinary chicken feel like you've cracked some culinary code.
  • You'll finish eating in about 40 minutes from fridge to plate, which means weeknight dinner that actually tastes like you tried.
  • It's forgiving enough to swap vegetables around based on what's sitting in your crisper drawer without losing its soul.
02 -
  • If you marinate the chicken too long, it gets mushy from the acid in the vinegar and lemon, so twenty minutes to two hours is your sweet spot.
  • The chimichurri tastes even better the next day after the flavors have gotten to know each other, so make extra and use it on grilled vegetables or fish or just about anything.
03 -
  • If you have access to a grill, cook the chicken outdoors and it develops a smokiness that takes this wrap from good to memorable.
  • Make a big batch of chimichurri on Sunday and use it throughout the week on grilled vegetables, fish, eggs, or anything that needs brightness.
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