Chimichurri Chicken Salad Wrap

The first time I encountered chimichurri was at a backyard barbecue where my friend's Argentine grandmother was presiding over the grill with the authority of someone who has been feeding crowds for decades. She warned me that real chimichurri needs to rest overnight to let the flavors truly marry, though she admitted with a wink that sometimes hunger wins over patience. That vibrant green sauce, flecked with herbs and garlic, completely transformed how I thought about marinating chicken. Now this wrap has become my weeknight hero, bringing that same bold energy to dinner in under an hour.

Last summer I made these wraps for a picnic with friends, and I swear the aroma from that marinated chicken had people gathering around the grill before I'd even finished cooking. Someone asked if I'd slaved over the sauce all day, and I happily took the credit while mentally noting that the food processor did most of the heavy lifting. There is something deeply satisfying about food that tastes this fresh and vibrant, especially when it comes together so effortlessly.

Ingredients

• 2 large boneless skinless chicken breasts: Pounding them to even thickness ensures they cook uniformly and stay juicy throughout
• 1 cup fresh flat-leaf parsley: The backbone of authentic chimichurri, flat-leaf has a cleaner flavor than curly parsley
• 1/2 cup fresh cilantro: Adds brightness and depth that bridges the gap between parsley and the garlic
• 3 tablespoons fresh oregano: Dried works in a pinch, but fresh oregano makes the sauce sing with earthy complexity
• 4 garlic cloves, minced: Do not skimp here, garlic provides the sharp punch that cuts through rich chicken
• 1 small shallot, minced: Milder than onion but adds subtle sweetness that balances the acidity
• 1/2 teaspoon red pepper flakes: Adjust to your heat preference, but this gentle warmth is essential
• 1/3 cup olive oil plus 2 tablespoons: Use a good quality extra virgin for the sauce, regular olive oil is fine for marinating
• 2 tablespoons red wine vinegar: Provides the necessary acid that tenderizes and brightens
• Zest and juice of 1 lemon: The zest adds perfume while the juice cuts through the oil and provides fresh acidity
• 4 large flour tortillas: Warm them properly or they will crack when you try to roll
• 2 cups mixed salad greens: Arugula adds peppery bite, baby spinach brings mild sweetness
• 1 small cucumber, thinly sliced: Provides refreshing crunch that contrasts with the rich chicken
• 1 medium tomato, sliced: Remove the seeds if you want to prevent the wrap from getting soggy
• 1/2 small red onion, very thinly sliced: The sharper the better here, it cuts through the other flavors
• 1 ripe avocado, sliced: Optional, but the creaminess balances the tangy chimichurri beautifully

Instructions

Make the chimichurri sauce:

Combine the parsley, cilantro, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, lemon zest, lemon juice, salt, and pepper in a bowl. Mix thoroughly and let it sit while you prep the chicken, the flavors need at least a few minutes to wake up.

Marinate the chicken:

Place the chicken breasts in a shallow dish and pour 3 tablespoons of chimichurri sauce plus 2 tablespoons olive oil over them. Turn to coat, cover, and refrigerate for at least 20 minutes, but do not go longer than 2 hours or the acid will start to break down the texture.

Cook the chicken:

Heat a grill pan or skillet over medium-high heat until it is properly hot. Remove chicken from the marinade and cook for 6 to 7 minutes per side until golden and the internal temperature reaches 75°C, 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 toasted, then stack them on a plate and cover with a clean towel to keep warm while you assemble.

Assemble the wraps:

Spread a spoonful of chimichurri down the center of each tortilla, then layer with greens, cucumber, tomato, red onion, sliced chicken, and avocado. Drizzle generously with more chimichurri sauce before rolling tightly and folding in the sides.

Save

These wraps have saved me on countless busy weeknights when I want something that feels special but does not require hours in the kitchen. There is a particular joy in food that looks impressive but comes together with such ease, and the bright, herbaceous flavors somehow make even a Tuesday dinner feel like a celebration.

Marinating Magic

The acid in the chimichurri not only infuses flavor but also begins to break down the proteins in the chicken, making it more tender and receptive to those herb notes. I have found that 20 minutes is the sweet spot, long enough to work its magic but short enough to fit into even the most hectic schedules.

Roll Like a Pro

The secret to a wrap that does not fall apart is warming your tortillas until they are pliable and folding in the sides before rolling from the bottom. I learned this technique after too many messy lunches where everything ended up on my lap instead of in my stomach.

Make It Yours

While this recipe is perfect as written, it also invites variation based on what you have in the refrigerator or what sounds good that day. The chimichurri itself is incredibly versatile, working just as well on grilled fish, roasted vegetables, or even as a dip for crusty bread.

• Add crumbled feta or goat cheese for a salty, creamy element
• Swap the chicken for skirt steak or grilled shrimp
• Roast red peppers alongside the chicken for smoky sweetness

Save

There is something undeniably happy about food this colorful and fresh, the kind of meal that makes you feel good just looking at it. I hope these wraps bring a little brightness to your table.

Recipe FAQs

→ How long should I marinate the chicken in chimichurri sauce?

Marinate the chicken for at least 20 minutes, though up to 2 hours in the refrigerator will deepen the flavor penetration. The combination of olive oil, acid from vinegar and lemon, and aromatic herbs infuses the meat beautifully.

→ Can I make the chimichurri sauce ahead of time?

Absolutely. The chimichurri sauce actually improves after sitting for a few hours or overnight as the flavors meld together. Store it in an airtight container in the refrigerator for up to one week.

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

Heat tortillas directly in a dry skillet over medium heat for 15-20 seconds per side until pliable and lightly toasted. Alternatively, wrap them in damp paper towels and microwave for 20-30 seconds.

→ 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. The exterior should be golden with nice grill marks, and the juices should run clear when pierced.

→ What can I substitute for the fresh herbs in chimichurri?

If you lack fresh oregano, use dried oregano in a smaller quantity. Cilantro can be replaced with additional parsley or fresh basil for a different flavor profile. The key is maintaining the fresh herb base.

→ Are these wraps suitable for meal prep?

Yes, though it's best to store components separately. Keep the cooked chicken sliced, chimichurri sauce in its container, and vegetables prepped. Assemble wraps just before eating to prevent the tortillas from becoming soggy.