Pin It The first time I made chimichurri, my entire apartment smelled like an herb garden in full bloom. I had just returned from a trip to Buenos Aires where Id watched street vendors spoon vibrant green sauce over everything from grilled meats to crusty bread. My kitchen experiments that week resulted in three different batches before I finally nailed the balance between the parsleys brightness and the oreganos earthiness. Now this chicken wrap has become my go-to for when I want something that tastes like sunshine wrapped in a tortilla.
Last summer I made these wraps for a beach picnic with friends. We spread everything out on a blanket, and I remember watching everyones eyes light up when they took their first bite, the crunch of fresh cucumbers and tomatoes balancing perfectly against the savory herb-marinated chicken. Someone asked for the recipe right there on the sand, and I ended up texting it to three people before we even packed up our cooler.
Ingredients
- 2 large boneless skinless chicken breasts: These provide the perfect canvas for absorbing all that chimichurri flavor while staying juicy through cooking
- 1 cup fresh flat-leaf parsley: The backbone of authentic chimichurri, bringing that fresh grassy brightness you cant get from dried herbs
- 1/2 cup fresh cilantro: Adds another layer of herbal complexity and helps bridge the gap between traditional and modern flavor profiles
- 3 tablespoons fresh oregano: This earthy herb is non-negotiable for the real South American taste, though dried works in a pinch
- 4 garlic cloves: Dont be shy here, garlic is what gives chimichurri its backbone and makes your kitchen smell amazing
- 1 small shallot: More subtle than onion, shallots add a gentle sweetness that rounds out the herbs without overpowering them
- 1/2 teaspoon red pepper flakes: Just enough warmth to wake up your palate without making it uncomfortable for sensitive eaters
- 1/3 cup olive oil: Use your best extra virgin here since its carrying all those herb flavors into every bite
- 2 tablespoons red wine vinegar: The acid that cuts through the rich oil and helps tenderize the chicken as it marinates
- 1 lemon: Both zest and juice add a bright pop that keeps the sauce from feeling too heavy
- 4 large flour tortillas: The vehicle that holds everything together, so choose ones that are pliable and fresh
- 2 cups mixed salad greens: Choose sturdy greens like arugula or baby spinach that wont wilt instantly when wrapped
- 1 small cucumber: Thinly sliced cucumber provides incredible crunch and a cooling element against the zesty sauce
- 1 medium tomato: Look for one thats ripe but still firm so your wrap doesnt end up soggy
- 1/2 small red onion: Paper-thin slices add a sharp bite that cuts through the rich chicken and creamy avocado
- 1 ripe avocado: Optional but highly recommended, it adds buttery richness that makes these wraps feel substantial
Instructions
- Make the magic sauce:
- Combine the parsley, cilantro, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, lemon zest and juice, salt, and pepper in a bowl. Mix until well combined and set aside to let the flavors meld together.
- Marinate the chicken:
- Place the chicken breasts in a shallow dish and pour about 3 tablespoons of the chimichurri sauce over them along with 2 tablespoons of olive oil. Turn to coat evenly, cover, and let it hang out in the fridge for at least 20 minutes or up to 2 hours if you have time.
- Grill to perfection:
- Heat a grill pan or skillet over medium-high heat until its nice and hot. Remove the chicken from the marinade and cook for 6 to 7 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Let it rest for 5 minutes before slicing thinly against the grain.
- Warm the tortillas:
- Give each tortilla a quick warm-up in a dry pan or microwave for about 20 seconds so theyre pliable and ready to fold without cracking.
- Build your wraps:
- Spread a generous spoonful of chimichurri sauce down the center of each tortilla. Layer on the salad greens, cucumber, tomato, red onion, sliced chicken, and avocado if youre using it. Drizzle with extra sauce because you can never have too much chimichurri.
- Roll and serve:
- Fold in the sides and roll each tortilla tightly from bottom to top. Slice in half diagonally and serve immediately while the tortillas are still warm and the vegetables are crisp.
Pin It These wraps have become my favorite way to use up leftover chicken from weekend grilling. Theres something deeply satisfying about turning last nights dinner into todays exciting lunch, especially when it involves this sauce that keeps getting better after a day in the fridge.
Make It Your Own
Sometimes I swap in grilled shrimp or even flank steak when I want to switch things up. The chimichurri works its magic on pretty much any protein, and Ive even used it as a dip for roasted vegetables when I went vegetarian for a week last month.
Perfect Picnic Food
These wraps travel beautifully, making them ideal for beach days, road trips, or packed lunches. Just wrap them tightly in parchment paper or foil, and theyll stay fresh for hours without getting soggy, which is more than I can say for most salads.
Meal Prep Made Easy
I often double the chimichurri sauce and keep it in a jar in the fridge. It lasts for a week and comes in handy for quick marinades, sandwich spreads, or drizzled over roasted potatoes when I need dinner in a hurry. Store the sauce separately from the assembled wraps for the best texture.
- Cut the vegetables right before assembling to keep everything crisp and fresh
- If making ahead, wrap the assembled tortillas tightly in plastic wrap and store cut side down
- The sauce might separate in the fridge, so give it a good stir before using
Pin It Theres nothing quite like biting into one of these wraps when the tortillas still warm and the sauce is at its peak flavor. Its the kind of meal that makes you feel like youre eating something special without spending hours in the kitchen.
Recipe Questions & Answers
- → How long can I marinate the chicken?
Marinate the chicken for at least 20 minutes, though 2 hours in the refrigerator will deepen the herbaceous flavors. Avoid marinating longer than 4 hours as the acid in the vinegar may begin breaking down the protein excessively.
- → Can I prepare the chimichurri sauce in advance?
Yes, the chimichurri sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The flavors actually intensify overnight. Stir well before using, as some oil separation is normal.
- → What's the best way to warm the tortillas?
Warm tortillas directly over a gas flame for 10-15 seconds per side, or wrap them in a damp cloth and microwave for 30 seconds. This keeps them pliable and makes rolling easier without cracking or tearing.
- → Can I grill the chicken instead of pan-searing?
Absolutely. Grill the marinated chicken over medium-high heat for 6-7 minutes per side until golden with light char marks. Grilling adds smoky depth to the herbaceous marinade and complements the South American flavor profile beautifully.
- → How do I know when the chicken is fully cooked?
Cook the chicken until it reaches an internal temperature of 75°C (165°F) when measured with a meat thermometer at the thickest part. The meat should be opaque throughout with no pink, and juices should run clear.
- → What vegetables work best in these wraps?
Fresh, crisp vegetables work best—arugula, spinach, or romaine for greens, along with cucumber, tomato, and red onion. Avocado adds creaminess, while shredded carrots or bell peppers offer additional crunch and sweetness if desired.