Chimichurri Chicken Salad Wrap (Printable Version)

Vibrant wrap with chimichurri-marinated chicken, fresh greens, and zesty herbs rolled in a soft tortilla for a satisfying meal.

# Ingredient List:

→ Chimichurri Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 18 oz)
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

→ Wrap Assembly

16 - 4 large flour tortillas (10 inches diameter)
17 - 2 cups mixed salad greens including 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)

# Directions:

01 - In a mixing 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 minimum 20 minutes up to 2 hours.
03 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook 6 to 7 minutes per side until golden and cooked through, reaching internal temperature of 165°F. Allow to rest 5 minutes, then slice thinly.
04 - Warm tortillas lightly. Spread 1 spoonful of chimichurri sauce down center of each tortilla. Layer with salad greens, cucumber, tomato, red onion, sliced chicken, and avocado if using. Drizzle with additional chimichurri sauce.
05 - Roll each tortilla tightly, folding in the sides to create a secure wrap. Slice in half diagonally and serve immediately.

# Expert Advice:

01 -
  • The chimichurri sauce keeps for days, so you're building flavor for multiple meals at once
  • Everything comes together in under 45 minutes but tastes like you spent all day cooking
  • Perfect for meal prep, these wraps actually taste better the next day
02 -
  • Don't skip marinating the chicken, even twenty minutes makes a huge difference in flavor penetration
  • The chimichurri sauce needs at least fifteen minutes to let the flavors meld before you start tasting and adjusting
  • Warm your tortillas properly or they will crack and make a mess when you try to roll them
03 -
  • Reserve some chimichurri sauce without touching the raw chicken to use for serving
  • If your sauce seems too thick, add another splash of olive oil or vinegar to reach spoonable consistency
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