Juicy chimichurri-marinated chicken with crisp greens, fresh vegetables, and herbaceous sauce rolled in a soft tortilla.
# What You'll Need:
→ Chimichurri Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
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
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
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
# Method:
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 reserve.
02 - Place chicken breasts in a shallow dish. Add 3 tablespoons chimichurri sauce and 2 tablespoons olive oil, coating evenly. Cover and refrigerate for minimum 20 minutes, up to 2 hours.
03 - Heat grill pan over medium-high heat. Cook marinated chicken 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Allow 5 minutes rest before slicing thinly.
04 - Heat flour tortillas until pliable, approximately 30 seconds per side over direct heat or in a dry skillet.
05 - Spread 1 tablespoon chimichurri sauce down center of each tortilla. Layer with mixed greens, cucumber, tomato, red onion, sliced chicken, and avocado. Drizzle additional chimichurri sauce over components.
06 - Roll each tortilla tightly, folding sides inward to create secure envelope. Slice diagonally and serve immediately.
