# What You Need:
→ Chimichurri Chicken
01 - 2 large boneless skinless chicken breasts (about 1.1 pounds)
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
→ Chimichurri Sauce
05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - 1/2 cup fresh cilantro, finely chopped
07 - 3 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried)
08 - 4 garlic cloves, minced
09 - 1 small shallot, finely minced
10 - 1/2 teaspoon red pepper flakes
11 - 1/3 cup olive oil
12 - 2 tablespoons red wine vinegar
13 - Zest and juice of 1 lemon
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Wrap Assembly
16 - 4 large flour tortillas (10-inch)
17 - 2 cups mixed salad greens (arugula, baby spinach, or romaine)
18 - 1 small cucumber, thinly sliced
19 - 1 medium tomato, sliced
20 - 1/2 small red onion, very thinly sliced
21 - 1 ripe avocado, sliced
# Directions:
01 - Combine parsley, cilantro, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, lemon zest and juice, salt, and black pepper in a bowl. Mix thoroughly and set aside to allow flavors to meld.
02 - Place chicken breasts in a shallow dish. Add 3 tablespoons of chimichurri sauce and 2 tablespoons olive oil. Turn to coat evenly, cover, and refrigerate for at least 20 minutes or up to 2 hours for optimal flavor penetration.
03 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Let rest for 5 minutes before slicing thinly against the grain.
04 - Warm tortillas for pliability. Spread a spoonful of chimichurri sauce down the center of each tortilla. Layer with salad greens, cucumber, tomato, red onion, sliced chicken, and avocado. Drizzle with additional chimichurri sauce as desired.
05 - Fold in both sides of each tortilla, then roll tightly from bottom to top to enclose filling. Slice diagonally in half and serve immediately while chicken is still warm.
