Save to Pinterest The first time I made chimichurri, my entire apartment smelled like an Argentine grill. My neighbor knocked on my door asking what I was cooking, and before I knew it, we were having an impromptu lunch on my tiny balcony. That green sauce has been my secret weapon ever since.
Last summer, I made these for a beach picnic and they were the first thing to disappear. Something about the bright herbs against the warm chicken just hits differently when you are eating outdoors. My friends still ask me to bring them to every gathering now.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them slightly to even thickness for consistent cooking
- 2 tablespoons olive oil: Helps the chimichurri penetrate the meat
- 1 teaspoon salt and 1/2 teaspoon black pepper: Simple seasoning to let the herbs shine
- 1 cup fresh flat-leaf parsley: The backbone of authentic chimichurri flavor
- 1/2 cup fresh cilantro: Adds brightness and depth
- 3 tablespoons fresh oregano: Dried works but fresh makes it sing
- 4 garlic cloves minced: Do not be shy with garlic here
- 1 small shallot finely minced: Milder than onion but essential
- 1/2 teaspoon red pepper flakes: Adjust based on your heat preference
- 1/3 cup olive oil: Use good quality oil since it is a major component
- 2 tablespoons red wine vinegar: Provides necessary acid balance
- Zest and juice of 1 lemon: Brightens everything up
- 4 large flour tortillas: Warm them properly for easy rolling
- 2 cups mixed salad greens: Arugula adds a nice peppery kick
- 1 small cucumber and 1 medium tomato: Fresh crunch contrasts beautifully
- 1/2 small red onion very thinly sliced: Soak in ice water to mellow the bite
- 1 ripe avocado sliced: Creaminess is never a bad idea
Instructions
- Make your chimichurri sauce first:
- Combine parsley, cilantro, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, lemon zest and juice, salt, and pepper in a bowl. Mix well and let it hang out while you prep everything else.
- Get that chicken marinating:
- Place chicken in a shallow dish, add 3 tablespoons chimichurri and 2 tablespoons olive oil, turn to coat thoroughly. Give it at least 20 minutes in the fridge, but an hour is even better.
- Cook the chicken properly:
- Heat a grill pan or skillet over medium-high heat and cook chicken 6 to 7 minutes per side until it reaches 75°C. Let it rest for 5 minutes before slicing so the juices redistribute.
- Warm your tortillas:
- Throw them directly on a dry pan for 30 seconds per side until pliable and slightly charred.
- Build each wrap:
- Spread chimichurri down the center, layer greens, cucumber, tomato, onion, sliced chicken, and avocado. Drizzle with more sauce because why not.
- Roll it tight:
- Fold in the sides first, then roll from the bottom up. Slice diagonally and watch the pretty layers reveal themselves.
Save to Pinterest These wraps became my go-to lunch after I realized how much better my afternoons were when I ate something this satisfying. Now I make a batch of chicken every Sunday just to have them ready.
Make Ahead Magic
The chicken actually gets better after marinating overnight, and the chimichurri sauce keeps in the fridge for a week. Just store everything separately and assemble when you are ready to eat.
Sauce Variations
Sometimes I swap cilantro for more parsley if I am feeling traditional, or add a touch of smoked paprika for depth. A splash of orange juice instead of lemon works beautifully too.
Perfect Pairings
These wraps shine alongside something cold and crisp. I love serving them with a simple quinoa salad or roasted sweet potato wedges. The freshness of the chimichurri plays nicely with bright acidic flavors.
- A crisp Sauvignon Blanc cuts through the rich sauce beautifully
- Light lager or pilsner keeps things refreshing
- Sparkling water with lime works if you are staying alcohol free
Save to Pinterest These wraps have saved me from ordering takeout more times than I can count. Once you taste that chimichurri chicken, you will understand why.
Common Recipe Questions
- → How long can I marinate the chicken?
Marinate the chicken for at least 20 minutes for best flavor. You can extend marinating time up to 2 hours in the refrigerator without compromising texture or taste.
- → Can I make this ahead of time?
Prepare the chimichurri sauce up to 2 days in advance and store in an airtight container. Cook and slice the chicken fresh, then assemble wraps just before serving to maintain tortilla softness and ingredient freshness.
- → What's the best way to cook the chicken?
Use a grill pan or cast-iron skillet over medium-high heat for even cooking and slight charring. Cook 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Resting for 5 minutes after cooking keeps the meat tender and juicy.
- → Can I substitute the tortillas?
Absolutely. Use corn tortillas, gluten-free varieties, or even lettuce wraps for a low-carb option. Warm tortillas slightly before filling for better pliability and easier rolling.
- → How do I prevent the wrap from falling apart?
Warm tortillas gently before assembling to increase flexibility. Don't overfill—use moderate amounts of filling and sauce. Fold in the sides first, then roll tightly from the center. Cut in half after rolling for easier handling and serving.
- → What vegetables work best as substitutes?
Bell peppers, radishes, and shredded carrots complement the chimichurri flavors beautifully. Omit or reduce high-water vegetables if the wrap becomes too moist. Fresh herbs like mint or basil can enhance the herbaceous profile.