Chimichurri Chicken Salad Wrap

Last summer, my neighbor invited me over for what she called a quick lunch. I walked into her kitchen to the most incredible smell, garlic and herbs hitting me before I even saw the food. She was slicing this vibrant green marinated chicken, and I honestly couldn't stop eating it straight from the cutting board. Now I make it at least twice a month, sometimes more when the farmers market has especially fresh herbs.

My sister was visiting last month and I made these wraps for a casual lunch. She took one bite, closed her eyes, and literally said I need this recipe immediately. We ended up sitting at the counter for an hour just talking about how the bright herbs cut through the rich chicken, and how the crisp vegetables make each bite feel so fresh. Now she texts me every time she makes them, usually with a photo of her messy assembly process.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them slightly to even thickness so they cook evenly and stay juicy
• 2 tablespoons olive oil: Helps the chimichurri adhere to the chicken and promotes beautiful grill marks
• 1 cup fresh flat leaf parsley: The backbone of chimichurri, flat leaf has a cleaner flavor than curly parsley
• 1/2 cup fresh cilantro: Adds brightness and that unmistakable fresh note that makes chimichurri sing
• 3 tablespoons fresh oregano: Fresh oregano is more subtle than dried, use 1 tablespoon dried if thats what you have
• 4 garlic cloves minced: Dont be shy with garlic, it mellows as it sits in the sauce
• 1 small shallot minced: Shallot is sweeter and more delicate than red onion, perfect here
• 1/2 teaspoon red pepper flakes: Adjust based on your heat preference, this gives a gentle warmth
• 1/3 cup olive oil: Use good quality olive oil since its a major flavor component
• 2 tablespoons red wine vinegar: Adds the necessary acid to balance all the oil and rich chicken
• Zest and juice of 1 lemon: Lemon zest packs more flavor punch than juice alone, use both
• 4 large flour tortillas: Warm them properly or theyll crack and split when you roll
• 2 cups mixed salad greens: Arugula adds peppery bite, spinach stays mild, mix them for variety
• 1 ripe avocado sliced: Creaminess against the sharp chimichurri is absolute perfection

Instructions

Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

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Make the chimichurri sauce first:

Combine all the herbs, garlic, shallot, red pepper flakes, olive oil, vinegar, lemon zest and juice, salt, and pepper in a bowl. Mix really well and let it sit at room temperature while you prep everything else. The flavors need time to meld together.

Marinate the chicken:

Place the chicken in a shallow dish and pour about 3 tablespoons of chimichurri over it along with 2 tablespoons olive oil. Turn to coat both sides, cover, and let it sit for at least 20 minutes. The longer it marinates, the more flavorful it becomes.

Cook the chicken:

Heat a grill pan or skillet over medium high heat until its properly hot. Cook the chicken for 6 to 7 minutes per side until golden and cooked through. Let it rest for 5 minutes before slicing, this keeps all the juices inside.

Warm the tortillas:

I usually throw them directly on a gas burner for a few seconds per side, or you can warm them in a dry pan. Warm tortillas fold without cracking, cold tortillas will break and make a mess.

Assemble everything:

Spread some chimichurri on each tortilla, then layer in greens, cucumber, tomato, red onion, sliced chicken, and avocado. Drizzle more sauce over the top because you can never have too much chimichurri.

Roll them up tight:

Fold in the sides first, then roll from the bottom up, keeping everything tucked inside. Slice in half at an angle and serve right away while the tortillas are still warm.

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These wraps have become my go to for summer dinners, especially when I want something that feels light but still satisfying. My husband actually requests them for his birthday lunch now, which says a lot since he usually wants something way more complicated. There is something about the combination of hot chicken, cold crisp vegetables, and that bright herb sauce that just works perfectly every single time.

Making Chimichurri Ahead

I often double the chimichurri recipe and keep half in the fridge for up to a week. The flavors actually develop and improve after a day or two, and having it ready means this meal comes together in about 15 minutes. I have also frozen chimichurri in ice cube trays, then thawed whatever I need for quick weeknight meals.

Grilling Versus Pan Cooking

When the weather cooperates, I grill the chicken outdoors for those authentic charred edges and smoky flavor notes. But honestly, a hot cast iron skillet produces almost identical results and is much easier for weeknight cooking. The key is getting your cooking surface properly hot before adding the chicken, otherwise you end up steaming instead of searing.

Customizing Your Wrap

Sometimes I add crumbled feta or queso fresco for a salty creamy element, especially when I am serving these to friends who love cheese. Grilled corn cut off the cob is another fantastic addition in late summer when it is at its peak sweetness. Do not be afraid to adjust the vegetables based on what looks best at the market or what you have in your crisper drawer.

• Leftover chimichurri is incredible on roasted vegetables or scrambled eggs the next day
• If you want extra protein, add a hard boiled egg or some rinsed and drained canned beans
• These wraps actually travel well for lunch, just pack the sauce separately and assemble right before eating

Grind fresh meat, make sausages, and shred vegetables quickly for homemade burgers, meatballs, and everyday recipes.

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I hope these wraps become a regular part of your rotation like they have in mine. There is something so satisfying about a meal that comes together this easily but tastes this vibrant and fresh.

Recipe Questions & Answers

→ How long should I marinate the chicken?

Marinate the chicken for at least 20 minutes, up to 2 hours in the refrigerator. Longer marinating time allows the chimichurri flavors to penetrate deeper into the meat.

→ Can I make the chimichurri sauce ahead of time?

Yes, prepare the chimichurri sauce up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors actually improve as they meld together.

→ What can I use instead of flour tortillas?

Corn tortillas, gluten-free wraps, or large lettuce leaves work well as alternatives. For a low-carb option, use collard green leaves or cabbage leaves.

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

Cook the chicken until it reaches an internal temperature of 75°C (165°F). The meat should feel firm and the juices run clear when pierced with a knife.

→ Can I use dried herbs instead of fresh?

Fresh herbs are recommended for authentic chimichurri flavor, but you can substitute 1 tablespoon dried oregano for fresh. However, fresh parsley and cilantro are essential for the signature taste.

→ How should I store leftover wraps?

Wrap assembled portions tightly in plastic wrap or foil and refrigerate for up to 1 day. For best results, store components separately and assemble just before serving.