Chimichurri Chicken Salad Wrap

The first time I made chimichurri, I went a little heavy on the garlic and my husband still won't let me forget how our entire apartment smelled like a pizzeria for three days. Now I've learned to balance those flavors, and this wrap has become our go-to for busy weeknights when we want something that feels fancy but comes together in under an hour.

Last summer, I made these wraps for a beach picnic with friends. They traveled surprisingly well, wrapped in parchment paper, and everyone kept asking where I bought them. There's something so satisfying about biting into all those fresh, crunchy vegetables alongside the tender, herb-infused chicken.

Ingredients

• Chicken breasts: Boneless and skinless work best here, and pounding them to even thickness helps them cook uniformly and stay juicy
• Fresh herbs: The parsley and cilantro combination is nonnegotiable for that authentic chimichurri taste
• Garlic and shallot: These aromatics form the backbone of the sauce, so mince them finely for the best distribution
• Red pepper flakes: Adjust this to your heat preference, but don't skip it entirely
• Olive oil: Use a good quality one since its flavor really shines in the sauce
• Red wine vinegar: Adds that essential tang that cuts through the rich elements
• Lemon: Both zest and juice bring brightness that makes everything pop
• Large flour tortillas: Warm them up first or they'll crack when you try to fold them
• Mixed greens: Arugula adds a peppery bite while spinach keeps it mild
• Cucumber and tomato: These provide refreshing crunch and moisture
• Red onion: Slice it paper-thin so it doesn't overpower everything else

Instructions

Make the sauce first:

Whisk together your parsley, cilantro, oregano, garlic, shallot, red pepper flakes, olive oil, vinegar, lemon zest and juice, salt, and pepper in a bowl until well combined. Let it sit while you prep everything else so the flavors meld together beautifully.

Marinate the chicken:

Place your chicken breasts in a shallow dish and coat them with 3 tablespoons of the chimichurri sauce along with 2 tablespoons of olive oil. Cover and refrigerate for at least 20 minutes, though 2 hours is even better if you have the time.

Cook it perfectly:

Heat your grill pan or skillet over medium-high heat and remove the chicken from the marinade. Cook for 6 to 7 minutes per side until golden and the internal temperature reaches 75°C/165°F, 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 and slightly blistered, which prevents cracking when you fold them later.

Assemble like a pro:

Spread a generous spoonful of chimichurri down the center of each tortilla, then layer with greens, cucumber, tomato, red onion, sliced chicken, and avocado if you're using it. Drizzle with extra sauce and fold the sides in tightly.

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My daughter now requests these for her school lunch, and I love that I can pack all those vegetables into something she actually gets excited about eating. The sauce makes everything taste better, which I've learned is the secret to getting kids to eat their greens.

Make Ahead Magic

The chimichurri sauce actually gets better after a day or two in the refrigerator, so I often double the batch and keep it in a jar. You can marinate the chicken overnight and slice all your vegetables in advance, making assembly practically instant when hunger strikes.

Customize Your Wrap

Sometimes I'll add crumbled feta or queso fresco for a salty contrast, and a friend of mine swears by adding pickled red onions instead of fresh ones. The beauty of this recipe is how well it adapts to whatever you have in your crisper drawer.

Serving Suggestions

These wraps pair beautifully with a simple side of tortilla chips and guacamole, or you can go lighter with a citrus salad. The chimichurri also works wonders on grilled vegetables if you want to keep the meal entirely plant-based while still using that incredible sauce.

• Cut your vegetables into uniform strips so they distribute evenly throughout each bite
• Wrap assembled tortillas in parchment paper to keep them intact for picnics or lunch boxes
• Any leftover chimichurri makes an amazing topping for grilled fish or roasted potatoes

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There's something deeply satisfying about eating with your hands, and these wraps deliver that experience while still feeling sophisticated and nourishing. I hope they become a staple in your kitchen rotation just like they have in mine.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate the chicken for at least 20 minutes, though up to 2 hours in the refrigerator will deepen the flavor. The chimichurri sauce penetrates the meat, ensuring each bite is infused with herbaceous goodness.

→ Can I make the chimichurri sauce ahead of time?

Absolutely. Prepare the chimichurri sauce up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors actually meld and improve over time, making it even more delicious.

→ What's the best way to warm the tortillas?

Heat tortillas directly over a gas flame for 15-20 seconds per side until slightly charred and pliable. Alternatively, warm them in a dry skillet over medium heat or wrap in foil and heat in a 350°F oven for 5 minutes.

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work beautifully and often stay juicier. Adjust cooking time to 5-6 minutes per side over medium-high heat, or until the internal temperature reaches 165°F.

→ How do I prevent the wraps from getting soggy?

Pat the cooked chicken dry before slicing and avoid overdressing with sauce. Layer ingredients with sauce between fillings rather than directly on the tortilla, and assemble just before serving for the best texture.

→ What can I substitute for the fresh herbs?

If fresh herbs aren't available, use 1 tablespoon dried oregano and 2 tablespoons dried parsley flakes. Rehydrate them in the olive oil and vinegar for 10 minutes before mixing. The flavor won't be quite as bright, but still delicious.