Save to Pinterest The first time I made chimichurri, I accidentally dumped in twice the amount of garlic the recipe called for. My whole kitchen smelled like a garlic farm for three days, but honestly? That chicken was incredible. Now I embrace the heavy hand with aromatics, and this wrap has become my go-to for lunch dates that need to impress without requiring three hours of prep work.
Last summer I made these for a beach picnic with friends, and we ended up eating them standing waist deep in the ocean because nobody wanted to put down their plates. The tortillas got a little soggy but nobody cared—the chimichurri had soaked into everything, and suddenly my quick lunch had turned into the best beach meal any of us had ever had.
Ingredients
- 2 large boneless skinless chicken breasts: Pounding them to even thickness before marinating makes such a difference in how evenly they cook
- 1 cup fresh flat leaf parsley and 1/2 cup fresh cilantro: The herb combination is non negotiable here, and fresh herbs absolutely dwarf dried ones in flavor impact
- 4 garlic cloves minced: Do not be shy here, the garlic mellows beautifully when mixed with all that oil and acid
- 1/3 cup olive oil plus 2 tablespoons more for chicken: Use something decent since the raw flavor really shines through
- 2 tablespoons red wine vinegar: This provides the backbone acid that makes everything pop
- 1 lemon zested and juiced: Brightens up the whole sauce and cuts through the rich oil
- 1/2 teaspoon red pepper flakes: Just enough warmth to make things interesting without overwhelming
- 4 large flour tortillas: Warm them properly or they will crack and your filling will end up in your lap
- 2 cups mixed salad greens: Arugula adds a peppery kick that plays beautifully with the herbs
- 1 small cucumber thinly sliced: Adds crucial crunch and freshness
- 1 medium tomato sliced and 1/2 small red onion very thinly sliced: These provide acid and bite that balance the rich chicken
- 1 ripe avocado sliced: Creaminess is optional but highly recommended
Instructions
- Make the chimichurri sauce:
- 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 it thoroughly and let it sit while you prep everything else—the flavors really need time to get acquainted.
- Marinate the chicken:
- Place chicken in a shallow dish and add 3 tablespoons of chimichurri sauce along with 2 tablespoons olive oil. Turn to coat thoroughly, cover, and let it marinate for at least 20 minutes, though longer is always better.
- Cook the chicken:
- Heat a grill pan or skillet over medium high heat and remove chicken from marinade. Cook 6 to 7 minutes per side until golden and cooked through, then let it rest for 5 minutes before slicing thinly against the grain.
- Warm the tortillas:
- Heat each tortilla in a dry pan for about 30 seconds per side until pliable. Cold tortilla tears are the saddest thing, so do not skip this step.
- Assemble everything:
- Spread chimichurri down the center of each tortilla, then layer with greens, cucumber, tomato, red onion, sliced chicken, and avocado. Drizzle with extra sauce because there is no such thing as too much chimichurri.
- Roll and serve:
- Fold in the sides tightly and roll from the bottom up, keeping everything snug. Slice in half diagonally and serve immediately before the tortilla has time to get soggy.
Save to Pinterest My neighbor texts me whenever she smells garlic hitting the hot pan now, because she knows chimichurri chicken wraps are happening. Some days she shows up with wine, some days she just shows up with an empty plate and hopeful energy. Either way, I always make extra.
Making Ahead
The chimichurri sauce keeps beautifully in the fridge for up to a week, and the chicken can be cooked and sliced a day in advance. Just store everything separately and assemble right before eating, because nobody wants a soggy wrap situation. The vegetables should be prepped no more than a few hours ahead so they stay crisp and vibrant.
Chicken Wisdom
I have learned through many disappointing lunches that marinating longer than two hours in this acidic mixture can actually make the chicken texture weird and mushy. The sweet spot is between 20 minutes and 2 hours, and pounding the chicken to even thickness before marinating means it cooks evenly without drying out at the edges.
Wrap Rolling Technique
The secret to restaurant style wraps is placing your filling in a rectangle across the center third of the tortilla, leaving space at the top and bottom. Fold the sides in first, then roll from the bottom up, keeping everything tight but not so tight that the tortilla tears. If ingredients keep falling out the ends, you are either overfilling or not folding those sides in tightly enough.
- Warm your tortillas until they are pliable but not crispy
- Do not be afraid to adjust your filling amounts after the first one
- Slice diagonally for that bistro style presentation
Save to Pinterest These wraps have saved me from ordering takeout more times than I can count, and they never fail to make even a regular Tuesday dinner feel a little special.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate for at least 20 minutes, though 2 hours yields deeper flavor. Don't exceed 2 hours as the acid in the sauce may over-tenderize the meat.
- → Can I make chimichurri sauce ahead of time?
Yes, prepare it up to 2 days in advance and store in an airtight container in the refrigerator. The flavors actually deepen overnight.
- → What's the best way to cook the chicken?
Use a hot grill pan or skillet over medium-high heat for 6-7 minutes per side until golden and reaching 165°F internally. Outdoor grilling adds smoky depth.
- → Can I prepare these wraps in advance?
Assemble just before serving to prevent sogginess. However, you can prep components separately and refrigerate up to 4 hours ahead.
- → What are suitable substitutions for dairy-free versions?
Skip the avocado or use olive oil-based spreads. Greek yogurt or hummus can add creaminess, though consider dairy-free Greek yogurt alternatives for fully plant-based versions.
- → Is this dish suitable for meal prep?
Store cooked sliced chicken and chimichurri sauce separately for up to 3 days. Keep vegetables in airtight containers and assemble fresh when ready to eat.