Chimichurri Chicken Salad Wrap (Print Version)

Juicy chimichurri chicken with crisp greens and fresh vegetables wrapped in soft tortillas for a vibrant, herbaceous meal.

# What You'll Need:

→ 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

→ Wraps and 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)

# How to Make It:

01 - In a bowl, combine parsley, cilantro, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, lemon zest and juice, salt, and black pepper. Mix thoroughly and set aside.
02 - Place chicken breasts in a shallow dish. Add 3 tablespoons of chimichurri sauce and 2 tablespoons olive oil. Turn to coat evenly, cover, and refrigerate for at least 20 minutes, up to 2 hours.
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 and cooked through, reaching an internal temperature of 165°F. Allow to rest for 5 minutes, then slice thinly.
04 - Warm the tortillas. Spread a spoonful of chimichurri sauce down the center of each tortilla.
05 - Layer each tortilla with salad greens, cucumber, tomato, red onion, sliced chicken, and avocado if using. Drizzle with additional chimichurri sauce.
06 - Roll each tortilla tightly, folding in the sides to seal. Slice in half diagonally and serve immediately.

# Expert Advice:

01 -
  • The chimichurri is so vibrant and garlicky it makes even weeknight chicken taste like a celebration.
  • Everything comes together in under an hour, and half of that is just marinating time.
  • It's one of those meals that looks impressive but doesn't ask much of you in the kitchen.
  • The herbs stay fresh and punchy, so every bite feels alive and bright.
02 -
  • Don't skip the resting time after cooking the chicken, it keeps all the juices inside instead of spilling onto your cutting board.
  • Make extra chimichurri and keep it in the fridge, it lasts for days and makes everything from eggs to grilled vegetables taste better.
  • Warm the tortillas before assembling or they'll crack when you try to roll them, a quick pass over an open flame or a hot skillet does the trick.
03 -
  • Use a meat thermometer to check that the chicken hits 75 degrees Celsius, it takes the guesswork out and keeps things juicy.
  • If your tortillas are cold, they'll tear, so always warm them first, even if it's just for a few seconds in the microwave.
  • Add a pinch of sugar to the chimichurri if your vinegar is especially sharp, it rounds out the flavor beautifully.
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