Chimichurri Chicken Salad Wrap

I used to think wraps were just boring desk lunches until a friend returned from Buenos Aires raving about the herb-loaded sauces she'd drizzled on everything. She convinced me to try chimichurri on grilled chicken, and the moment that green, garlicky oil hit the hot meat, I understood. The smell alone—sharp parsley, punchy vinegar, a whisper of heat—made me forget every bland wrap I'd ever eaten. Now this is my go-to when I want something that tastes bright and alive without spending an hour in the kitchen.

The first time I made these for a picnic, I forgot to pack napkins. We ended up laughing, fingers sticky with chimichurri oil, as we devoured them on a park bench. My friend said it reminded her of street food in Montevideo, where vendors wrap everything in soft tortillas and no one cares about the mess. That day, I realized this recipe isn't about perfection—it's about bold flavors and eating with your hands, unapologetically.

Ingredients

• Boneless, skinless chicken breasts: These stay tender when marinated and cook quickly, but you can swap in thighs if you prefer juicier, more forgiving meat.
• Fresh flat-leaf parsley: The backbone of chimichurri; curly parsley works in a pinch, but flat-leaf has a cleaner, brighter taste.
• Fresh cilantro: Adds a citrusy, herbaceous layer that complements the parsley without overpowering it.
• Fresh oregano: If you can find it, use fresh for a floral, peppery note; dried oregano is fine but add it sparingly.
• Garlic cloves: Mince them finely so they distribute evenly and mellow slightly in the vinegar and oil.
• Shallot: Milder than onion, it adds a subtle sweetness that rounds out the sauce's sharpness.
• Red pepper flakes: Just enough to wake up your palate without stealing the show; adjust to your heat tolerance.
• Olive oil: Use a good-quality extra virgin for the sauce—it carries all the herb flavors and binds everything together.
• Red wine vinegar: The tangy acid cuts through the richness of the oil and brightens every bite.
• Lemon zest and juice: Fresh citrus lifts the entire sauce and keeps it from feeling heavy.
• Large flour tortillas: Soft, pliable, and big enough to hold a generous pile of filling without tearing.
• Mixed salad greens: Arugula adds peppery bite, spinach brings a mild earthiness, and romaine gives crunch—mix them for texture.
• Cucumber: Slice it thin for crisp, watery pockets that contrast the rich chicken and creamy avocado.
• Tomato: Use a ripe but firm tomato so it doesn't turn the wrap soggy.
• Red onion: Slice it paper-thin and soak in cold water for five minutes if you want to tame the sharpness.
• Avocado: Optional, but it adds a creamy, buttery layer that makes the wrap feel more substantial.

Instructions

Mix the chimichurri sauce:

Combine all the herbs, garlic, shallot, red pepper flakes, oil, vinegar, lemon zest and juice, salt, and pepper in a bowl. Stir until everything is evenly coated and the oil turns a vibrant green.

Marinate the chicken:

Place the chicken breasts in a shallow dish, spoon over three tablespoons of chimichurri and the olive oil, and turn to coat. Cover and refrigerate for at least twenty minutes, or up to two hours if you have time.

Cook the chicken:

Heat a grill pan or skillet over medium-high heat until it's almost smoking. Remove the chicken from the marinade, letting excess drip off, and cook for six to seven minutes per side until golden and the internal temperature reaches 75°C (165°F). Let it rest for five minutes, then slice it thinly against the grain.

Warm the tortillas:

Heat each tortilla in a dry skillet for about fifteen seconds per side, or wrap them in a damp towel and microwave for twenty seconds. This makes them pliable and prevents cracking when you roll.

Assemble the wraps:

Spread a generous spoonful of chimichurri down the center of each tortilla, then layer on the greens, cucumber, tomato, red onion, sliced chicken, and avocado if using. Drizzle with more chimichurri sauce, then fold in the sides and roll tightly from the bottom up. Slice in half on the diagonal and serve immediately.

Save

One evening, I packed these wraps for a late shift at work, and my coworker leaned over and asked what smelled so good. I handed her half, and she took one bite and declared it better than anything she'd ordered from the lunch truck. That small moment reminded me that home-cooked food, even something as simple as a wrap, carries a kind of warmth and care you just can't buy.

How to Store and Reheat

These wraps are best eaten fresh, but you can prep the components separately and assemble them just before serving. Store the cooked, sliced chicken in an airtight container in the fridge for up to three days, and keep the chimichurri sauce in a small jar with a thin layer of olive oil on top to preserve its color. The vegetables can be washed, sliced, and stored in separate containers, and the tortillas can be kept sealed at room temperature. When you're ready to eat, warm a tortilla, layer everything in, and roll it up. If you do need to store assembled wraps, wrap them tightly in foil or parchment and refrigerate for up to one day, but expect the tortilla to soften slightly.

Serving Suggestions

These wraps are hearty enough to stand alone, but I love pairing them with crispy sweet potato fries or a simple side of black beans and rice. A squeeze of lime over everything ties it all together. For drinks, a cold lager or a crisp Sauvignon Blanc cuts through the richness of the chimichurri and avocado beautifully. If you're feeding a crowd, set out all the components buffet-style and let everyone build their own wrap—it's interactive, fun, and everyone gets exactly what they want.

Customization Ideas

You can easily adapt this recipe to suit your taste or what's in your fridge. Swap the chicken for grilled shrimp, flank steak, or even roasted portobello mushrooms for a vegetarian version. If you're not a fan of cilantro, double the parsley or add fresh basil instead. For extra creaminess, spread a thin layer of hummus or Greek yogurt on the tortilla before adding the chimichurri. And if you want more heat, add sliced jalapeños or a drizzle of hot sauce along with the vegetables.

• Try adding roasted red peppers or grilled zucchini for extra smoky sweetness.
• Use whole wheat or gluten-free tortillas to fit your dietary needs.
• Top with crumbled feta or queso fresco for a tangy, salty finish.

Save

This wrap has become my answer to busy weeknights and lazy Sundays alike, proof that bold flavors and fresh ingredients can turn the simplest meal into something worth savoring. Make it once, and I think you'll understand why I keep coming back to it.

Recipe Questions & Answers

→ How long can I marinate the chicken?

Marinate for at least 20 minutes for adequate flavor development. For deeper seasoning, marinate up to 2 hours in the refrigerator. Extended marinating won't negatively impact texture with this preparation method.

→ Can I prepare these wraps ahead of time?

Assemble wraps up to 4 hours before serving and wrap tightly in plastic wrap or foil. Store in the refrigerator to keep tortillas soft and ingredients fresh. Avoid adding avocado until just before serving to prevent browning.

→ What temperature should the chicken reach?

Cook chicken to an internal temperature of 75°C (165°F) to ensure it's safely cooked through. Use a meat thermometer inserted into the thickest part without touching bone for accurate reading. Let rest for 5 minutes before slicing.

→ How do I make this wrap gluten-free?

Simply substitute corn tortillas or certified gluten-free flour tortillas for the wheat flour versions. All other ingredients are naturally gluten-free. Verify that your chimichurri sauce ingredients and any store-bought items don't contain hidden gluten.

→ Can I adjust the spice level of the chimichurri?

Absolutely. Start with 1/4 teaspoon red pepper flakes and increase gradually to your preference. For milder heat, omit the flakes entirely. For extra depth, add a pinch of cumin or smoked paprika to the sauce.

→ What vegetables work best as substitutes?

Bell peppers, shredded carrots, corn, or thinly sliced radishes pair excellently with the chimichurri flavors. Fresh herbs like basil or mint complement the sauce. Choose vegetables with varying textures for better eating experience.