Chimichurri Chicken Salad Wrap (Printable Version)

Herbaceous wrap with chimichurri-marinated chicken, fresh greens, and vegetables rolled in a soft tortilla for a satisfying meal.

# What You Need:

→ Chimichurri Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
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 (or 1 tablespoon dried)
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 (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)

# How To Make:

01 - In a mixing bowl, combine chopped parsley, cilantro, oregano, minced 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, turning to coat evenly. Cover and refrigerate for at least 20 minutes or 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. Layer with salad greens, cucumber slices, tomato slices, red onion, sliced chicken, and avocado if using. Drizzle with additional chimichurri sauce.
05 - Roll each tortilla tightly, folding in the sides securely. Slice in half and serve immediately.

# Expert Suggestions:

01 -
  • The chimichurri doubles as both marinade and sauce, so you get deep flavor without extra work.
  • It holds up beautifully for lunch prep and actually tastes better after the flavors mingle overnight.
  • The crisp vegetables and creamy avocado balance the bold, herbaceous chicken perfectly.
  • You can grill, pan-sear, or even bake the chicken depending on your mood and equipment.
02 -
  • Reserve some chimichurri before marinating the chicken so you have fresh, untouched sauce for drizzling and dipping.
  • If your tortillas are cold, they will crack when you roll them—always warm them first.
  • Let the chicken rest after cooking or the juices will run out when you slice it, leaving the meat dry.
  • Don't overfill the wraps or they'll be impossible to close neatly; less is more when it comes to rolling.
03 -
  • Make a double batch of chimichurri and keep it in the fridge—it's amazing on grilled vegetables, steak, fish, or even scrambled eggs.
  • If you're grilling the chicken outdoors, baste it with extra chimichurri in the last minute of cooking for an extra flavor boost.
  • To keep the wraps from getting soggy, pat the vegetables dry with a paper towel before assembling.
  • For the neatest slices, use a sharp serrated knife and wipe it clean between cuts.
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