# Ingredient List:
→ Chimichurri Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 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
→ Wraps and Assembly
16 - 4 large flour tortillas (10 inches diameter)
17 - 2 cups mixed salad greens (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)
# How-To Steps:
01 - In a mixing bowl, combine finely chopped parsley, cilantro, oregano, minced garlic, shallot, red pepper flakes, olive oil, red wine vinegar, lemon zest and juice, salt, and black pepper. Stir thoroughly until well combined and set aside.
02 - Place chicken breasts in a shallow dish. Add 3 tablespoons of prepared chimichurri sauce and 2 tablespoons olive oil. Turn chicken to coat evenly, cover with plastic wrap, and refrigerate for a minimum of 20 minutes or up to 2 hours.
03 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Allow chicken to rest for 5 minutes, then slice thinly against the grain.
04 - Warm tortillas briefly to increase pliability. Spread a spoonful of chimichurri sauce down the center of each tortilla. Layer with mixed salad greens, cucumber slices, tomato slices, red onion, sliced chicken, and avocado if desired. Drizzle additional chimichurri sauce over filling.
05 - Roll each tortilla tightly, folding in the sides as you roll to secure filling. Slice diagonally in half and serve immediately while warm.
