Chimichurri Chicken Salad Wrap

The first time I made chimichurri, my entire kitchen smelled like an Argentine grill house. I had just returned from a trip to Buenos Aires where Id watched street vendors slather that vibrant green sauce on everything from crusty bread to sizzling meats. My roommate walked in, nose twitching, and asked if Id started an herb garden in the living room. That's when I knew this sauce was going to become a permanent fixture in my refrigerator.

Last summer, I made these wraps for a beach picnic with friends. We were running late (as usual), so I barely had time to let the chicken marinate. Even with just 20 minutes of soaking in that garlic-herb mixture, the chicken came out absurdly flavorful. My friend Sarah, who claims to hate meal prep, asked for the recipe before we'd even finished eating. Now she makes a batch every Sunday and swears it's changed her lunch game forever.

Ingredients

• Chicken breasts: Boneless and skinless gives you the best meat-to-sauce ratio, and pounding them to even thickness ensures they cook uniformly
• Fresh parsley: Flat-leaf has a more robust flavor than curly, and it's the backbone of that classic chimichurri taste
• Fresh cilantro: Adds brightness and depth—don't skip it even if you think you don't like cilantro, it mellows beautifully in the sauce
• Fresh oregano: If you can't find fresh, use dried but reduce the amount to 1 tablespoon since dried herbs are more concentrated
• Garlic cloves: Minced finely so the flavor distributes evenly without any harsh raw bites
• Shallot: More subtle than onion, it adds a gentle sweetness that balances the acidic elements
• Red pepper flakes: Adjust based on your heat tolerance—this amount gives a gentle warmth that builds
• Olive oil: Use a decent quality oil here since it's a primary flavor carrier in the sauce
• Red wine vinegar: Provides the necessary acid punch to cut through the rich oil and meat
• Lemon: Both zest and juice add layers of brightness that make the sauce sing
• Flour tortillas: Large and pliable—warm them properly or they'll crack when you roll
• Mixed salad greens: Arugula adds peppery bite, baby spinach brings mild freshness, romaine offers satisfying crunch
• Cucumber and tomato: Fresh, crisp elements that contrast beautifully with the rich marinated chicken
• Red onion: Slice it paper-thin so you get flavor without overwhelming crunch
• Avocado: Optional but recommended—it adds creaminess that tames the sauce's intensity

Instructions

Make the chimichurri sauce:

Combine the parsley, cilantro, oregano, garlic, shallot, and red pepper flakes in a bowl. Whisk in the olive oil, red wine vinegar, lemon zest and juice, salt, and pepper until everything is emulsified and fragrant.

Marinate the chicken:

Place the chicken breasts in a shallow dish and pour 3 tablespoons of the chimichurri sauce plus the extra olive oil over them. Turn to coat evenly, cover, and refrigerate for at least 20 minutes or up to 2 hours for deeper flavor.

Cook the chicken to perfection:

Heat a grill pan or skillet over medium-high heat until it's nice and hot. Remove the chicken from the marinade and cook for 6 to 7 minutes per side until golden and cooked through. Let it rest for 5 minutes before slicing thinly.

Warm your tortillas:

Heat each tortilla in a dry pan for about 30 seconds per side until pliable and slightly charred. This step is crucial—cold tortillas will crack when you try to roll them.

Assemble like a pro:

Spread a generous spoonful of chimichurri down the center of each tortilla. Layer with greens, cucumber, tomato, red onion, sliced chicken, and avocado if using. Drizzle with extra sauce.

Roll it all up:

Fold in the sides first, then roll from the bottom up, keeping everything tucked tightly. Slice in half diagonally and serve immediately while the chicken is still warm.

Bookmark

My dad, who's notoriously suspicious of anything green and sauce-like, tried one of these wraps during a visit last month. He took that first tentative bite, eyes widened, and immediately asked what I'd done to the chicken. Now he keeps a jar of chimichurri in his own fridge, claiming it's his secret weapon for boring weeknight dinners. There's something magical about watching someone discover that herbs and garlic can transform simple chicken into something extraordinary.

Make-Ahead Magic

The chimichurri sauce actually improves after a day or two in the refrigerator, so I always make a double batch. Store it in a sealed jar and give it a good shake before using. You can also cook and slice the chicken up to two days ahead—just keep it separate from the vegetables so nothing gets soggy. When you're ready to eat, a quick warm-up of the chicken and fresh assembly makes these feel freshly made.

Vegetarian Swap

When my vegetarian friend comes over, I swap the chicken for marinated and grilled portobello mushrooms or halloumi. Both absorb the chimichurri beautifully and provide that satisfying chewy texture. I also add extra avocado and sometimes a smear of Greek yogurt inside the wrap to replace the richness you'd get from the chicken. The sauce works its magic on practically anything.

Serving Suggestions

These wraps are surprisingly substantial, but I love serving them with a simple side when feeding a crowd. A light citrus salad or some crispy sweet potato fries complement the bright flavors perfectly. If you're serving these at a party, cut them into pinwheels and secure with toothpicks—they disappear faster than you'd believe.

• Chill your knife in the freezer before slicing the wraps for cleaner cuts
• Wrap individual portions in parchment paper for an easy grab-and-go lunch
• Leftovers keep for a day if wrapped tightly, though the tortilla will soften

Bookmark

There's something deeply satisfying about eating food that's this vibrant and fresh. Every bite reminds me why I fell in love with cooking in the first place.

Recipe Questions

→ How long should I marinate the chicken?

Marinate the chicken for at least 20 minutes, but up to 2 hours for deeper flavor penetration. The chimichurri sauce's acidity and herbs need time to infuse the meat.

→ Can I make the chimichurri sauce ahead of time?

Absolutely. Prepare the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors actually develop and intensify over time.

→ What can I substitute for the flour tortillas?

Corn tortillas work well for a gluten-free option. Large lettuce wraps or collard green leaves offer a low-carb alternative. Whole wheat or spinach wraps add extra nutrition.

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

Use a meat thermometer to check the internal temperature reaches 75°C (165°F). The chicken should feel firm and spring back when touched, with no pink in the center.

→ Can I grill the chicken outdoors?

Yes, outdoor grilling adds wonderful smoky flavor. Preheat your grill to medium-high and cook for approximately 6-7 minutes per side, just as you would on a grill pan.

→ How do I prevent the tortillas from tearing?

Warm the tortillas slightly before rolling to make them more pliable. Don't overfill them, and fold in the sides tightly but gently while rolling.