Pin Recipe The first time I made chimichurri, my entire tiny apartment smelled like an herb garden in full bloom. I'd been craving something fresh and vibrant that could elevate a simple weeknight dinner into something memorable. This wrap became that perfect collision of bright, herbaceous sauce and tender, juicy chicken. Now it's my go-to when I want dinner to feel like a celebration without spending hours in the kitchen.
Last summer, I made these wraps for a backyard picnic with friends. Everyone kept asking what restaurant I'd ordered them from. Watching people's faces light up at that first bite of bright, tangy, herby chicken against crisp vegetables made me realize sometimes the simplest combinations create the most memorable moments.
Ingredients
- Boneless chicken breasts: Pound them slightly to even thickness so they cook evenly and stay juicy throughout
- Fresh parsley and cilantro: The backbone of authentic chimichurri, don't even think about using dried herbs here
- Garlic and shallot: Mince these finely so they dissolve into the sauce rather than leaving chunky bites
- Red wine vinegar: Provides that essential acid punch that cuts through the rich chicken
- Lemon: Both zest and juice bring brightness that makes the whole dish sing
- Flour tortillas: Warm them properly so they're pliable and won't crack when you roll
- Mixed greens: Use whatever looks freshest at the market, arugula adds a lovely peppery bite
Instructions
- Make the magic sauce first:
- Whisk together your herbs, garlic, shallot, red pepper flakes, olive oil, vinegar, lemon zest and juice, salt, and pepper until you have a vibrant green sauce that smells like heaven
- Let the chicken soak up all that flavor:
- Rub about three tablespoons of your chimichurri all over the chicken with some olive oil, then let it hang out in the fridge for at least twenty minutes
- Get a gorgeous sear:
- Heat your grill pan or skillet until it's nice and hot, then cook the chicken for about seven minutes per side until it's golden and reaches 165°F inside
- Rest before you slice:
- Let the chicken rest for five minutes so all those juices redistribute, then cut it into thin strips against the grain
- Build your masterpiece:
- Spread chimichurri on each warm tortilla, pile on greens, cucumber, tomato, onion, chicken, and avocado, then drizzle with more sauce
- Roll it up tight:
- Fold in the sides and roll from the bottom up, then slice diagonally to show off those beautiful colorful layers inside
Pin Recipe These wraps have become my solution for when friends drop by unexpectedly and I need to feed something that looks impressive but comes together quickly. There's something so satisfying about watching someone take that first bite and immediately ask for the recipe.
Make Ahead Magic
The chimichurri sauce actually improves after a day in the refrigerator, so I always make a double batch. You can marinate the chicken overnight and even slice it in advance, which means weeknight dinner becomes as simple as assembly work.
Grill versus Stove
Outdoor grilling adds that lovely smoky char that takes these wraps to the next level, but a hot cast-iron skillet creates a beautiful crust too. Either way, let those grill marks develop properly before flipping.
Customize Your Wrap
Sometimes I add crumbled feta or a dollop of Greek yogurt for extra creaminess. Grilled corn or roasted bell peppers work beautifully in season. The chimichurri is versatile enough to support whatever vegetables you love most.
- Try swapping the chicken for skirt steak or shrimp if you want something different
- Add pickled red onions instead of fresh for a tangy twist
- These wraps travel well for lunch the next day, just pack the sauce separately
Pin Recipe Hope these wraps bring as much bright, herbaceous joy to your table as they have to mine. Happy cooking.
Recipe FAQs
- → Can I prepare the chimichurri sauce ahead of time?
Yes, chimichurri sauce keeps well in the refrigerator for up to 5 days. Store it in an airtight container. You can even make it the day before, which allows the flavors to deepen and meld beautifully.
- → How long can I marinate the chicken?
Marinate the chicken for at least 20 minutes for basic flavor absorption. For more pronounced taste, marinate up to 2 hours. Beyond that, the acid in the vinegar may begin to break down the protein too much, affecting texture.
- → What's the best way to ensure the chicken stays juicy?
Don't overcook the chicken—aim for an internal temperature of 75°C (165°F). Let it rest for 5 minutes after cooking before slicing. This allows the juices to redistribute throughout the meat, keeping it tender and moist.
- → Can I use store-bought chimichurri sauce?
Absolutely. Store-bought versions save time and work well. However, homemade sauce offers fresher, more vibrant herbaceous flavors. If using store-bought, taste and adjust seasonings to your preference.
- → Are these wraps suitable for meal prep?
Yes, you can prep components separately—cook and refrigerate the chicken, chop vegetables, and store them in containers. Assemble wraps just before eating to keep the tortillas soft and prevent sogginess from the sauce.
- → What vegetables pair well if I want to customize?
Bell peppers, roasted red peppers, shredded carrots, and radishes all complement the chimichurri flavors. You can also add crumbled feta or cotija cheese for a savory touch that enhances the South American-inspired profile.