Chimichurri Chicken Salad Wrap (Print Version)

Juicy chimichurri-marinated chicken paired with crisp greens and fresh vegetables in a soft tortilla for a vibrant, herbaceous meal.

# Components:

→ 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 or 1 tablespoon dried
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 such as 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)

# Preparation Steps:

01 - In a mixing bowl, combine parsley, cilantro, oregano, garlic, shallot, and red pepper flakes. Add olive oil, red wine vinegar, lemon zest and juice, salt, and black pepper. Mix thoroughly until well incorporated. Reserve for marinade and assembly.
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 on all sides. Cover and refrigerate for minimum 20 minutes, or up to 2 hours for enhanced flavor development.
03 - Heat grill pan or skillet over medium-high heat. Remove marinated chicken and cook 6 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Allow meat to rest for 5 minutes before slicing thinly against the grain.
04 - Warm tortillas over direct heat or in a dry skillet for 30 seconds per side until pliable. Arrange all prepared vegetables and sliced chicken nearby for efficient assembly.
05 - Lay tortilla flat and spread 1 tablespoon chimichurri sauce down center. Layer with mixed greens, cucumber slices, tomato slices, red onion, sliced chicken, and avocado if desired. Drizzle additional chimichurri sauce over filling.
06 - Roll tortilla tightly from bottom, folding sides inward to enclose filling. Slice diagonal in half and serve immediately while warm.

# Expert Advice:

01 -
  • The chimichurri marinade does double duty as both seasoning and sauce, so you get bold flavor without fussing over multiple components.
  • Everything can be prepped ahead and assembled in minutes, making it perfect for busy evenings or packed lunches.
  • The fresh herbs and crisp vegetables make every bite feel light and satisfying, not heavy or greasy.
  • You can easily swap in grilled vegetables or shrimp if you want to switch things up without rewriting the whole recipe.
02 -
  • Do not skip resting the chicken after cooking, those few minutes allow the juices to redistribute so every slice stays moist instead of drying out on the cutting board.
  • Warm your tortillas before assembling, a cold tortilla will crack and tear when you try to roll it, ruining the whole wrap.
  • Reserve some chimichurri sauce before marinating the chicken, the portion that touched raw chicken should not be used as a finishing drizzle.
  • Slice the chicken against the grain for tenderness, cutting with the grain makes each bite chewy and tough.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook uniformly and stay juicy throughout.
  • Use a sharp knife to slice the cooked chicken thinly, thick slices make the wraps bulky and harder to roll neatly.
  • Toast the tortillas briefly over an open flame for a subtle char that adds an extra layer of flavor.
  • If your chimichurri tastes too sharp, let it sit for ten minutes so the flavors meld and the acidity softens.
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