Chimichurri Chicken Salad Wrap

The first time I made chimichurri, my entire apartment smelled like an herb garden that had been kissed by garlic. I was working on a catering gig where the chef insisted everything needed bold, punchy flavors, and this bright green sauce became my obsession. Now it is the sauce I reach for whenever I want something that feels fresh but still packs a serious flavor punch. Wrapping it all up with crisp vegetables and tender chicken turns something simple into a meal that makes you feel nourished and satisfied.

Last summer I made these wraps for a beach picnic with friends, and honestly, they were the hit of the day. Something about the brightness of the herbs and the warmth of the chicken just works perfectly when you are eating outside. Everyone kept asking what was in that green sauce, and I happily shared the secret.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them slightly to even thickness so they cook evenly and stay juicy
• 2 tablespoons olive oil: Use this to coat the chicken before marinating
• 1 teaspoon salt and 1/2 teaspoon black pepper: Season the chicken generously before it hits the heat
• 1 cup fresh flat-leaf parsley: The backbone of the sauce, so use the freshest bunch you can find
• 1/2 cup fresh cilantro: Adds that bright, citrusy note that makes chimichurri sing
• 3 tablespoons fresh oregano: Dried works in a pinch, but fresh oregano is earthy and wonderful
• 4 garlic cloves: Do not be shy with the garlic, it is essential
• 1 small shallot: Finely minced, this adds a milder onion flavor than raw red onion
• 1/2 teaspoon red pepper flakes: Adjust this to your heat preference
• 1/3 cup olive oil: The fat that carries all those herb flavors
• 2 tablespoons red wine vinegar: Provides the perfect acidic balance
• 1 lemon: Both zest and juice go into the sauce
• 4 large flour tortillas: Warm them up so they fold without cracking
• 2 cups mixed salad greens: Arugula adds a nice peppery bite
• 1 small cucumber: Thinly sliced for crunch
• 1 medium tomato: Sliced adds juiciness and color
• 1/2 small red onion: Keep these slices paper thin
• 1 ripe avocado: Optional but highly recommended for creaminess

Instructions

Make the chimichurri sauce:

Whisk together the parsley, cilantro, oregano, garlic, shallot, red pepper flakes, olive oil, vinegar, lemon zest, lemon juice, salt, and pepper until combined. The sauce should be loose and vibrant green.

Marinate the chicken:

Coat the chicken breasts with 3 tablespoons of the chimichurri sauce and the olive oil. Let it sit in the refrigerator for at least 20 minutes so the flavors really penetrate the meat.

Cook the chicken:

Heat a grill pan or skillet over medium high heat. Cook the chicken for 6 to 7 minutes per side until it is golden and reaches 75°C. Rest it for 5 minutes before slicing.

Warm the tortillas:

Heat each tortilla in a dry pan for about 30 seconds per side. This makes them pliable and brings out their flavor.

Assemble the wraps:

Spread chimichurri sauce on each tortilla, then layer with greens, cucumber, tomato, onion, sliced chicken, and avocado. Drizzle with extra sauce.

Roll them up:

Fold in the sides and roll tightly from the bottom. Cut each wrap in half and serve right away.

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My cousin tried these wraps when she was visiting from out of town, and she literally asked for the recipe before she even finished her first bite. Something about the combination of warm spiced chicken, cool crisp vegetables, and that punchy herb sauce just works.

Making Chimichurri Your Way

Traditional chimichurri is made with just parsley, but I love adding cilantro for that extra brightness. Some people add a splash of red wine, others swap in different vinegars. The key is balancing the acid, oil, and herbs so no single flavor overpowers the rest.

Perfect Chicken Every Time

I have learned that pounding the chicken to an even thickness is the secret to perfectly cooked meat. No more dry ends and raw centers. Just place the chicken between plastic wrap and use a meat mallet or heavy pan to gently pound it.

Wrap Assembly Secrets

Layer ingredients in the center of the tortilla, leaving about two inches on each side. Do not overfill or the wrap will tear when you roll it. Warm tortillas are more flexible and less likely to crack.

• Place heavier ingredients like chicken closer to the center
• Layer slippery ingredients like tomato between sturdier items
• Roll tightly but gently so you do not tear the tortilla

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These wraps have become my go-to for easy dinners that still feel special. Hope they become a favorite in your kitchen too.

Recipe Questions & Answers

→ How long should I marinate the chicken?

Marinate the chicken for at least 20 minutes, up to 2 hours maximum. The chimichurri sauce infuses the meat with herb and garlic flavors, while the olive oil keeps it moist during cooking.

→ Can I make these wraps ahead of time?

Prepare the chimichurri sauce and marinate the chicken up to 2 hours before cooking. Cook and slice the chicken in advance, but assemble the wraps just before serving to prevent the tortillas from becoming soggy.

→ What makes chimichurri sauce authentic?

Traditional chimichurri combines fresh parsley, cilantro, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, and lemon. The balance of herbs, acid, and heat creates the signature vibrant flavor profile.

→ How do I know when the chicken is fully cooked?

Cook the chicken for 6–7 minutes per side until golden brown. Use a meat thermometer to check the internal temperature reaches 75°C (165°F). Let the chicken rest for 5 minutes before slicing to retain juices.

→ What can I substitute for the flour tortillas?

Use corn tortillas for a gluten-free option, or large lettuce leaves for a low-carb alternative. Whole wheat or spinach wraps also work well and add different nutritional benefits to the meal.

→ How should I store leftover chimichurri sauce?

Store extra chimichurri in an airtight container in the refrigerator for up to one week. The flavors actually develop and intensify over time. Bring it to room temperature before using for the best consistency.