Pin this The first time I made chimichurri was during a summer potluck when my friend Marcela brought over a jar of her family's version. The bright green sauce sat on the counter, and I kept finding reasons to dip things into it - bread, vegetables, even my finger. That vibrant punch of herbs and garlic sparked something in my kitchen, and now this chicken wrap has become my go-to for lunch whenever I want something that tastes like sunshine and effortlessness combined.
Last Tuesday, I made these for my sister who was working from home, and she messaged me an hour later saying she'd already eaten the second one. There's something about the combination of warm marinated chicken against crisp cool vegetables that makes this wrap feel substantial but not heavy. My niece now requests them every time she visits, calling them the green chicken special.
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Ingredients
- Chicken breasts: Boneless and skinless gives you the best ratio of meat to marinade absorption
- Fresh parsley: Flat-leaf has more flavor than curly, and it's the backbone of authentic chimichurri
- Fresh cilantro: Adds that bright citrusy note that cuts through the rich chicken
- Fresh oregano: If you can't find fresh, use dried but reduce the amount by about two-thirds
- Garlic cloves: Don't be shy here - the sauce should have a noticeable garlic kick
- Red wine vinegar: Provides the acid that balances all that olive oil and wakes up the herbs
- Lemon: Both zest and juice give layers of brightness that keep the sauce from becoming one-note
- Flour tortillas: Large and soft ones fold neatly without tearing
- Mixed salad greens: Arugula adds peppery bite while baby spinach brings mild sweetness
- Red onion: Slice it paper-thin so you get the flavor without the harsh bite
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Instructions
- Make the chimichurri sauce first:
- Chop the parsley, cilantro, and oregano until fine but not paste-like, then mix with minced garlic and shallot in a bowl. Stir in red pepper flakes, olive oil, vinegar, lemon zest and juice, and seasonings until well combined.
- Marinate the chicken:
- Reserve about 3 tablespoons of chimichurri for serving later, then coat the chicken breasts with the remaining sauce plus 2 tablespoons of olive oil. Let it sit in the refrigerator for at least 20 minutes, though overnight gives you even more flavor penetration.
- Cook the chicken:
- Heat your grill pan or skillet over medium-high until you can feel the heat rising above it. Cook the chicken for 6 to 7 minutes per side until it develops golden brown grill marks and reaches an internal temperature of 165°F.
- Rest and slice the meat:
- Let the chicken rest on a cutting board for 5 minutes so the juices redistribute, then slice it thinly against the grain for maximum tenderness in every bite.
- Assemble the wraps:
- Warm each tortilla briefly in a dry pan, then spread some reserved chimichurri down the center. Layer greens, cucumber, tomato, onion, chicken slices, and avocado before drizzling with additional sauce.
- Roll and serve:
- Fold in the sides tightly and roll from the bottom up, then slice each wrap in half diagonally to show off those beautiful colorful layers.
Pin this These wraps have become my emergency dinner for friends who drop by unexpectedly. I keep a batch of chimichurri in the fridge and grill pans at the ready, turning what could have been a stressful moment into something that feels intentional and welcoming. Last month my neighbor texted me asking for the recipe after smelling the garlic and herbs wafting through our shared wall.
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Make-Ahead Magic
The chimichurri sauce actually improves after a day or two in the refrigerator as the flavors meld together. You can marinate the chicken overnight and slice all the vegetables in the morning, so when dinner time arrives you're just heating the pan and assembling. I've even taken these on picnics - wrapped tightly in foil, they travel beautifully and taste even better at room temperature.
Customization Ideas
Sometimes I add crumbled feta or queso fresco for a salty contrast to all the fresh herbs. During summer, grilled corn cut right off the cob adds sweetness that plays beautifully with the tangy sauce. If you're avoiding bread, everything works just as well over rice or stuffed into a hollowed-out bell pepper.
Side Pairings
A crisp white wine like Sauvignon Blanc cuts through the rich olive oil while complementing the herbs. For non-drinkers, sparkling water with a squeeze of lime provides the same refreshing contrast. These wraps also pair surprisingly well with simple potato chips or a light coleslaw that won't compete with all those bold flavors.
- Double the chimichurri recipe - it's excellent on grilled fish, roasted vegetables, or even as a sandwich spread
- If your tortillas tear when folding, warm them longer until they become more pliable
- The leftovers, if you somehow have any, make a fantastic salad the next day with just a little extra dressing
Pin this There's something deeply satisfying about a wrap that holds together perfectly, with every ingredient accessible in each bite. These chimichurri chicken wraps have earned their permanent spot in my weekly rotation, and I bet they'll find their way into yours too.
Frequently Asked Recipe Questions
- → Can I prepare the chimichurri sauce ahead of time?
Yes, chimichurri sauce keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and meld together over time, making it ideal for batch preparation. You can prepare it up to a week ahead and store it with a thin layer of olive oil on top to preserve freshness.
- → How do I keep the tortillas warm while assembling?
Warm tortillas just before assembling by wrapping them in a clean kitchen towel immediately after heating. This retains moisture and keeps them pliable for rolling. Alternatively, wrap them in foil and place them in a warm oven at 50°C (120°F) until ready to use.
- → What's the best way to slice the chicken for wraps?
After grilling, let the chicken rest for 5 minutes to retain juices, then slice against the grain using a sharp chef's knife. Thin, uniform slices (about ¼ inch) make the wrap easier to roll and more enjoyable to eat. Slicing against the grain ensures tenderness despite the lean meat.
- → Can I make these wraps ahead for meal prep?
Yes, you can assemble them up to 4 hours in advance and store in the refrigerator wrapped tightly in foil or plastic wrap. The tortillas absorb some moisture from the filling, so they soften slightly but remain intact. For best results, pack chimichurri sauce separately and add just before eating for maximum freshness and crunch.
- → What are good substitutions for dietary restrictions?
Use corn or gluten-free tortillas for a gluten-free version. Replace chicken with grilled shrimp or plant-based protein for variety. Substitute Greek yogurt or hummus for extra creaminess without additional sauce. For dairy concerns, the base wrap is naturally dairy-free. Always check packaged ingredients for hidden allergens.
- → How can I adjust the heat level of the chimichurri?
The red pepper flakes control the spice level—reduce to ¼ teaspoon for mild, or increase to 1 teaspoon for extra heat. You can also add fresh jalapeño or habanero to the sauce for a deeper, more complex heat. Remove the pepper flakes entirely for a mild, herb-forward version suitable for all palates.
